Manuscript Cookbook 203

100 PAGES FOR 5

H. E. Home Economics

Accepted June 1, 1923. C. M. Birden

Notes on Ice Cream. Freezing. Density of water Conductors of heat... wooden Cooling by evaporation. Alcohol, ether or gasoline Preparing and packing. Quantity of ice and salt. Use 3 parts of ice and 1 of salt for packing. Mousse or parfait are water ices, are packed but not stirred. For packing frozen mixtures, after freezing use 4 parts of ice to 1 of salt. For texture, the speed of turning the freezer, and amount of salt influences. Preparation of mixture after

freezing.

Frozen desserts consists of cream mixtures.

(a) Plain ice cream. cream, sugar and flavoring. This is sometimes called Philadelphia ice cream.

(b) French Ice cream. custard, cream and flavoring. On the continent this frozen mixture is called Neapolitan ice cream. In this country 3 kinds of frozen mixtures served together make up what is termed Neapolitan

(c) Mousse is whipped cream folded into various sweetened and flavoured mixtures, placed in a mold packed in ice

and salt but not beaten.

Water mixtures.

(a) Water ice Fruit juice, water and sugar.

(b) Sherbert water ice and dissolved jelatine or beaten egg whites.

(c) Frappé water ice of course texture.

(d) Granite. water ice to which fruit is added after freezing.

(e) Frozen puddings. Various sweet mixtures.