Part 41
=13. Snow pudding.=
_Ingredients._
Granulated gelatin 1 tablespoonful Cold water 1/2 cup Boiling water 1 cup Sugar 1 cup Lemon juice 1/4 cup Eggs Whites of 3
_Method._
Mix as for lemon jelly. Set aside in a cool place, and as soon as it becomes sirupy stir occasionally until quite thick. Then beat with wire spoon or whisk until frothy. Fold in the beaten whites, and continue to beat lightly until quite stiff. Pile by spoonfuls on a plate and serve with boiled custard, or mold as in Fig. 69.
=Frozen mixtures.=--There are some interesting principles to note here.
The freezing is accomplished by using a mixture of chopped ice and rock salt. Can you explain how this reduces the temperature?
Another interesting point is this: Have you ever seen a milk bottle on a cold winter morning with the paper cover or even the metal cap pushed up, the frozen milk standing high above the top of the bottle? What does this suggest to you in connection with the filling of the ice cream freezer?
It must be noted, too, that a larger amount of flavoring material is needed in a frozen dessert than in one that is not. The frozen custard, for instance, needs more vanilla than one prepared in the ordinary manner.
Can you account for this?
=Method of freezing.=
There are many patterns of ice cream freezers that are well constructed and inexpensive. They are sold by the size, a 2 quart freezer giving you 2 quarts of the frozen cream. See that the crank is oiled and the whole apparatus clean. Have ready pounded ice and rock salt, usually in the proportion of 1 part salt to 3 of ice. Machines come for cutting the ice, but it is easy to pound it in a strong bag. Set the freezer can in place, put around it the ice and salt alternately, shaking down and packing firmly. Have the ice cream mixture cool, pour it in, having the can not more than 2/3 full. Put on the lid, cover with ice and salt, and begin to turn the crank. Open and stir down once or twice, being careful to keep out the salt. Take out the crank before the cream is too stiff. Pack the cream firmly down in the can. See that the melted water is removed from the pail, put in more ice and salt, and leave until the ice cream is firm.
_To mold ice cream or mousse._ Directions for packing in a mold are given under _strawberry mousse_.
=14. American ice cream.=
(_a_) _Ingredients._
Cream 1 quart Sugar 3/4 cup Vanilla 1 tablespoonful
_Method._
Mix ingredients and freeze.
(_b_) _Ingredients._
Milk 1 pint Flour 1 tablespoonful Egg 1 Sugar 1 cup Salt 1/4 teaspoonful Cream 1 quart Vanilla 1 tablespoonful
_Method._ As in French ice cream.
=15. French ice cream.=
_Ingredients._
Cream 1 quart Milk 1 quart Eggs 4 or 6 to 8 yolks Sugar 1-1/2 cups Vanilla 2 tablespoonfuls
_Method._
Make a custard of milk, eggs, sugar, and vanilla. Add cream, chill and freeze.
16. =Milk sherbet.=
_Ingredients._
Milk 4 cups Sugar 1-1/2 cups Lemons Juice of 3
_Method._
Mix juice and sugar, stirring constantly while slowly adding milk.
If the mixture should curdle, this will disappear when frozen.
17. =Raspberry ice.=
_Ingredients._
Water 4 cups Sugar 1-2/3 cups Raspberry juice 2 cups Lemon juice 2 tablespoonfuls
_Method._
Make a sirup by boiling water and sugar twenty minutes, add raspberry juice, strain and freeze. Any fruit juice may be used for this sherbet.
18. =Strawberry mousse.=
_Ingredients._
Cream 1 quart Strawberries 1 box Sugar 1 cup Granulated gelatin 1-1/4 tablespoonfuls Cold water 2 tablespoonfuls Hot water 3 tablespoonfuls
_Method._
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash and rub through a fine sieve, add the gelatin soaked in cold water and dissolved in hot water. Set in a pan of ice water and stir until it begins to thicken; then fold in the whipped cream, put into a mold, cover, pack in two parts ice to one of salt, and let stand four hours. Use a mold with a tight cover and seal the crack with a strip of cloth dipped in melted b.u.t.ter and bound around the mold while still wet.
EXERCISES
1. Explain the value of salads and desserts in the dietary.
2. What are the important points in a good salad?
3. Give a number of agreeable combinations of material in a salad.
4. What are the subst.i.tutes for olive oil?
5. Why should mayonnaise dressing be kept cold in the mixing?
6. Make a cla.s.sification of the different types of dessert.
7. What is gelatin, and why is it useful in desserts?
8. What are the underlying principles of custard making?
