Newspapers / The Courier (Asheboro, N.C.) / May 8, 1936, edition 1 / Page 12
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DELICIOUS FROZEN DESSERTS __________' Al! water when frozen forms in 2itUe crystals. Science tells us the slower the freezing process, the larger j .the crystals. In ice cream making Shis tells us something. For instance, ; milk freezes at a temperature be tween 29 degrees and 111 degrees. When we make a mixture for a frozen ice cream, mousse ’ or sherbert the freezing point is low because they contain a large quantity of solids, especially sugar. When such a mix ture freezes ice crystals which are jnire water, begin to form all through j it. If this is frozen slowly more | crystals form and leave behind a more 1 concentrated mixture of sugar, fats f and proteins. This is not palatable nor as digestible .is it might be. The thing then is a fast freezing process which produces smaller cry - tals. The mixture of ice ami 'a't used in freezing ami the type of freezer used all aid in fast freezing. The rotary type freezer keeps the mixture in motion and scrapes the j mixture from the 'ides of the freezer as soon as it freezes. The frozen mixture is beaten to the center of the ran thus reducing the temperature of the entire contents rapidly. Freezing is hastened and very small ice crystal.' are formed. Frozen desserts made in a freeze! with a rotary motion have no peer. The quality of this dessert is judged hy the smoothness of the mixture. If the mixture is kept in motion while freezing the small crystals form be cause of the low temperature pro duced by ice and salt, are broken up sod air is whipped into the cream. This makes a smooth, pleasing tex-1 iure. in sberberts and fruit ices, because «{ the high water content, it is most important that freezing take place quickly, as they are much better when stirred while freezing. If these are frozen without stirring the heat in removed so slowly that large Ice ,-rystals form in th* .if the frozen prwiu Mous cs and '.’in which <1- : J-ssort T!'" port cate unpleasant, are frozen upon a 'urge d cream and Pi \\ a-h leather f,!mc' "i 'v*1 • i S' am ■ and i i ■ "■ n ::to • I While the giov. s are '■ i lamp, p '*'ss them with the P ng,vs to . prevent any pos-ihie stiffness. Harvard University Marks Tercentenary With Congress of World-Famous Scholars President Cortant Urges Return to Puritan Ideals Abandoned W hen Institution Underwent Period of Expansion By CHARLES GRENHAM International Illustrated Xenon Writer CAMBRIDGE. Mass. — Harvard university, oldest institution of higher edurat >>n in the I'nit'd States, now .'.•eli'bratins its tercentenary, will cli max the observance in a conference of 15 of the world’s outstanding sci entists and scholars early this fall. Starting Aug. 31, Harvard will be the scene of the npost brilliant and distinguished academic gathering ever held in this country. Included among the world’s leaders in science nd the arts who will address Harvard students and graduates are .Prat Albert Elstein, proponent of the theory of relativity; Dr. Neils Bohr, originator of the Bohr theory of the atom; Dr. Robert A. Millikan. Dr. Arthur H. Compton and Dr. Werner Heisenberg. They are five of the 14 Nobel prize winners who will address the conference which ends Sept. 12. 3a reaching its 300th anniversary, Bemrd has dedicated this year to * review of its history as an out standing world center of knowledge product. This type of dessert is froz.cn with ice and salt without stirring. Ice cream made in a rotary motion freezer can be made with or without cooking the mixture. As a general rule a cooked mixture is smoother and is firmer after serving than an un cooked mixture. However, for the most delicious and daintiest dessert we recommend an uncooked mixture. If made properly there is nothing better. INCOOKED ICE CREAMS Vanilla Ice Cream 1 quart milk. 1 quart cream 2 tablespoons vanilla 4 cups sugar Pinch salt. Mix ingredients and freeze with a mixture of one part salt and eight parts ice. Yield, three quarts. Peppermint Ice Cream 1 quart milk ! quart cream ’u pound peppermint stick candy 2 cup- sugar Pinch of -alt. Grind or crush candy and soak ,n milk until dissolved. Combine milk and cream, sugar and salt. Freeze in a rotary motion freezer with a mix ture of eight parts ice and one part salt. Chocolate sauce is delicious poured over thi-. Fresh Strawberry Ice ( ream 1 quart strawberries 1 quart milk 1 quart cream Juice of one lemon 2 cups of sugar. < Mix fruit together with sugar until berries are slightly crushed. Add lemon juice and stir well. Add cream and milk. Pour into freezer and freeze in a mixture of eight parts ice and one part salt. Yield, four quarts. \pricot Ice Cream 1 pint cream 1 quart milk Juice of one lemon 2h- cup- sugar 1 rail a! roots t mulshed through "xi r). *M X lir e 's, leu-. : u.ce and sugar k ..'id ere im ■, freeze r ear i r - - . ' a type i and a i!h a ! • ; Sl.r-.q t u. ,.r i ■« -h Peace Ice > ream ' . •. ( o\. :• the ;'. s - . and pern ; , ■ ■ . ■' ■: •• :r :ir to the •v:i" Ha'' :h.s mixtutv. then dd -Ac '- '-I Olio": pulp and freeze on-aril w th a mixture of eight and to a summation of its original purposes and outlook. Starting with the appropriation of U»0 pounds by the, general court of the Massachusetts l>ay colony “to wards a schoalc or collcdge’’. Harvard took its name from John Harvard, a young minister who in 1 titkS bequeathed S50 pounds and his library of some 200 volumes towards the erection of a college. Prior to Har vard's death, the new colony had selected 12 men of learning and ability to found the school at Ncw towne, which name was later changed to Cambridge in honor of Cambridge university In England, where the 12 founders had garnered their knowl edge. Puritan Ideals Reasserted The avowed purpose of Harvard university was to perpetuate the classical and theological learning acquired by many of the founders at Cambridge, England, and to educate the English and Indian youth in knowledge and godliness. The first building was erected In 1637 and Rev. Henry Dunster became first president of the university in i parts ice and one part salt. Any I i fresh fruit may be used; strawberries, j 1 cantaloupe, apricots or bananas. Yield,! \ three quarts. Banana Ice Cream 1 cup banana pulp Speck of salt 1 cup sugar 2 tablespoons lemon juice 3 cups light cream. Add sugar, salt and lemon juice to banana pulp. Stir in cream. Freeze in mixture of eight parts ice and one part salt. Macaroon Ice (.Yearn 1 cup crushed macaroons (12) i 1 cup cream | '<» teaspoon salt | \ cup sugar i 1 teaspoon vanilla 3 cups cream Combine the macaroons with the cup of cream, add the salt and sugar i and heat these ingredients until the I sugar is dissolved. Chill them, add | the remaining ingredients and freeze 1 with a mixture of eight jiart^ ice to one part salt. COOKED ICE CREAM Custard Ice (Yearn 3 or 2 egg yolks slightly beaten 2 cups sugar Finch of salt 1 cup scalded milk 1 cup thin cream teaspoons vanilla. Make a soft custard of the egg, sugar, milk and salt. Cool. Add the cream and vanilla and freeze with a mixture of eight parts ice ar.d one part salt. Makes one quart. Fig Ice Cream Use same recipe as for custard ice' cream omitting the vanilla. Just be-1 fore freezing add one quart of mashed 1 fresh figs and one cup sugar. Use eight parts ice to one part salt. (armel Ice (Yearn Use same recipe as for custard ice cream. Carmelize cup of sugar and add wry slowly to the scalded milk to prevent lumping. Variations may he had by adding crushed candy bar. Fr e o with mixture of eight . me and one part salt. f resh Chocolate Ice ( ream _’’j cups milk. 'J ( rcani : • up Mii-ar r.«i ( 1 '. •>’.( r Met w.!*t r .a (Inut'P* fK-Kcr i::.ii 1 ;t tern1. a (Us tard. C m Add vanilla and heavy cream. Strain and freeze m rotary motion freezer with a mixture of e.ght : 1*540. In 1642, the first graduating class of nine members received their bachelor derives and Harvard began Its climb toward a position of end nence in the academic world. The early years of its existence » ere marked bv financial distress but in 1703 the university embarked on an expansion program which has continued to the present date. This expansion, over a period of 143 years has today become the object of con siderable controversy among educa tionalists, including Harvard's own president and faculty. In a recent interview, James Bryant Conant, the 25th educator to preside over the university, urged Harvard alumni and faculty admin istrators to gravely consider checking the constant expansion. According to Conant, divergence into the many fields of research, and other subsequent by-paths of educa tion has extended the financial re sources of the university to too great a degree. Meanwhile, Conant states the Puri tan Ideals and purposes on which Harvard was first founded have been more or less obscured. parts ice and one part salt. Lime Ice Cream l Dissolve 13 lime drops (one pack jage) in two cups scalded milk. Mix ' one-half cup of sugar, two table | spoons of cornstarch and one-eighth 1 teaspoon of salt with two tablespoons ful of cold milk and cook until thick, stirring constantly. Remove from the firh and color a delicate soft green (using pure vegetable coloring). When cool, add two cups of cream. Freeze to a thick mush, turning the crank of the ice cream freezer stead ily. Add one cup of seedless raisins which have been boiled live minutes, drained and cooled; then finish freez ing. Black Walnut Ice Cream 1 cup sugar 1 tablespoon flour *2 teaspoon salt d'a cups coffee cream 1 cup ground black walnuts - eggs teaspoon vanilla. Mix the sugar, flour and salt and add two cups of the cream. Cook lb minutes in a double boiler, stirring occasionally. Pour over the well beaten eggs, stirring constantly, and cook five minutes longer in a double boiler, continuing the -tirring. Add the remaining cream and cool. Stir in the nuts and vanilla and freeze Yield, two quarts. ICES Foundation Ice Recipe ‘2 cups sugar or 4 cups water (t to 2 cups fruit juice or pulp. j Boil water and sugar rapidly for five minutes. Cool, add fruit juice and freeze in good ice cream freezer, dasher type. Allow eight parts ice to one part salt. Variations of above recipe follow: Umon Ire Use one cup lemon juice and four cups water. Orange Ice Use Vi cup lemon juice, two cups orange juice and four cups water. Grape Ice Use Vi cup lemon juice, two cups grape juice and throe cups water. Pineapple Ice U-e '* cup lemojt juice .two cups pineapple juice or shredded pineapple, and two cups water Blackberry Ice. 2 cups fresh blackb-e: es ■J can- water Pa cups sugar '•-j cup lemon ju I « <".k blaekberrie, -or few ■> : at-s v.-:.': i no cup of wat< r. Dram •■ singh tine sieve. A id sugar and c.r .nru! dissolved. Add Venn ail. • a • rest of water. < <•<’’. d frt . • n ■ re part -alt tt < th: par. \ : t r freetuni . :• ..m-ho pact with more Ice and -alt and h't blackberry ice stand for one hour or more for flavor to ripen. Mint Ice 2 cups granulated sugar ’2 teaspoon mint extract 1 teaspoon lemon juice 4 cups water \ cup lemon juice Green coloring. Make a syrup of the sugar a-11*1 j water by boiling one minute. Cool. ; i Add lemon juice and the lemon and j Imint extract. Color green with pure! 1 food color. Freeze in rotary freezer | 'with a mixture of eight parts ice to J 1 one part salt. Serve as a cocktail on 1 a half grapefruit. Cranberry Frappe 1 level tablespoon Knox gelatine ;; cups boiling water 1 cup cold water 2’s cups sugar 4 tablespoons lemon juice ] nuart cranberries. Soak gelatine in cold water about five minutes. Cook cranberries in j boiling water until soft then force ^ them through strainer. Add sugar | and lemon juice, salt and bring to a boil. Add gelatine. Cool and freeze in a rotary motion freezer with a mixture of eight parts ice to one part salt. Pineapple Milk Sherbet 1 cup milk 1 cup sugar 2 tablespoons lemon juice teaspoon salt 2'v cups crushed pineapple 1 cup water *2 cup cream. Chill the milk and cream, pour into container. Combine the re maining ingredients, stir and chill. [ Add them to the cold milk and cream ' anti freeze with a mixture of one part salt to three parts ice. Yield, two quarts. Rhubarb Frappe Stew rhubarb with cherry leaves. Put through a sieve. Color a deli cate pink. Add lemon juice and freeze to a mush with a mixture ofj eight parts ice to one part salt. Serve , with fried chicken dinner, or meat course. Raspberry Sherbet 1 cup sugar mp lemon juice 1 package raspberry Jello 1 cup cold water 1 quart laspberries. Hell cold water and sugar for 10 . miutes, cool, add to lemon juice a: *i ,lt iio that has been dissolved in a cun of warm water. Crush berries,1 adci cup -near and strain through . Freeze m a totary . motion S'I H.l. I'l!( 1/ FA ItKSSF.RTS ( berry and Nut Mousse \\ 1 ip one coup th.ck cream until ! stiff. Add V* cup sugar and \k cup each of chopped cherries and nuts. (If bottled cherries are used squeeze out juice and dry). Pack in still' freezer or mold and freeze in three ! parts ice to one part salt. Allow | | three hours for freezing time. Serves ; four. Orange Custard Cream , 1 pint water ' 2 cups granulated sugar 1% cups orange juice Grated rind of three oranges 1-6 teaspoon salt 4 egg yolks 1 pint whipping cream. Boil sugar and water to a thin syrup. Then add grated rind, or ange juice and egg yolks that have been slightly beaten. Allow to cook again for approximately five minutes, j stirring constantly. Remove from the | fire and allow to cool. Fold in whip ping cream and freeze in a still j freezer with an ice and salt mixture ; ; (three parts ice to one part salt). f Yield, two quarts. Chocolate Marlow 16 marshmallows 1 cup milk *4 cup cocoa or one square chocolate 1 '2 tablespoon vanilla pint whipping cream. Jhit cocoa in saucepan and add milk gradually to form smooth paste. : Add marshmallows and steam over hot water until thoroughly melted: stirring to produce a smooth mix ture. Add vanilla and salt and cool.! When cold and slightly stiffened, combine with the stiffy beaten cream. Pour into still freezer and freeze with a mixture of three parts ice and one part salt. If chocolate is used, put marsh mallows in pan first, pour over milk, then add chocolate shaved fine. Steam until both are melted and pro ceed as above. Cherry Orange Marlow 18 marshmallows 1 cup orange juice j 1-3 ounce bottle maraschino cherries i 1 tablespoon water 1 teaspoon lemon juice >2 pint whipping cream. Put marshmallows, water and juice from the bottle of cherries in a sauce pan and steam over hot water until ^ melted. Remove from the fire, add orange and lemon juice and cherries. | firmly chopped. When cold and slightly stiffened combine with the* cream which has been whipped stiff. Pour into trays and freeze. Pineapple Marlow 1 16 marshmallows 1 cun crushed canned pineapple : Jz pint whipping cream. Steam the marshmallows and pine l apple until the marshmallows are j melted. When cold and slightly I-tifVened carefully combine with the stiffly bean n cream. Pour -into con tainers and freeze with am' three parts ice to one part« Mixed Fruit 20 marshmallows Few grains of salt 1-3 cup crushed pineapple 1-3 cup crushed strawberries 1 cup milk es 1 cup whipping cream 1-3 cup banana pulp. Melt marshmallows in milt , water. Cool. Add crushed pineapple, banana ’put?1'''6'1 crushed berries. Chill until ? ,an<1 thickened and fold in whipped* Pour into container and freeze ^ a mixture of three parts ice aL h part salt. 411(1 °ne Peach Marlow 20 marshmallow's 12 pint whipping cream 3 tablespoons sugar 1 cup crushed fresh peaches h cup w'ater. Sprinkle the crushed peaches witk sugar and let stand while the mar-h. mallows and water are steamj When the liquid stage is reached' add the sweetened peaches and allow to cool. When quite cold and slight ly stiffened, carefully combine wit, the cream which has been whipped stiff. Pour into trays and freeze If it is desired to use canned peaches instead of the fruit, use k. cup juice from the can instead of the water, only 18 marshmallows, ornit the ,-ugar and add */2 teaspoon vanilla. Follow the same method as given! Ginger Marlow 16 marshmallows l2 pint whipping cream 1 1 6 maraschino cherries Sa cup ginger ale 2 tablespoons preserved ginger. Melt the marshmallows in the gin. ger ale over hot water. Add the gin ger shredded and the cherries chop, ped tine, and allow to cool. When quite cold and slightly stiffened care fully combine with the cream which has been whipped stiff. Pour into still freezer and freeze with a mis. ture which contains three parts tee and one part salt. Cinnamon Candy Mousse Heat over low tire until candies dis ' solve: *2 cup red cinnamon candies '2 cup hot water Few grains of salt. Pour cold water in bowl and sprinkle gelatine on top of water. 1 teaspoon Knox Sparkling Gelatine, ’a cup cold water. Add oftened gelatine and stir up. til dissolved. Then add b cup milk. Cool and when mixture i> -lightly thickened, beat until light arid frothy. Then fold in whipped cream and freeze without stirring, using three pans ice to one part salt. I cup cream whipped. Answering Your Demand... We Offer PROGRESS - For Your Approval! People In Randleman Know That . . . ALL FOODS KEEP BETTER in A Modern Air-Conditioned ICE Refrigerator 3-Way Food Protection # SAFE TEMPERATURE # BALANCED MOISTURE # PURE WASHED AIR ICE for EVERY PURPOSE Solves Your Problem! better, more dependable refrigeration , at a lower cost, is the reason why the well informed are selecting ICE Refrigeration! No Matter What You Look for in Refrigeration you get the only automatic, conditioned-air refrigeration when you use ICE. And you have freedom from mechanical worries, plenty of clear pure ice for every purpose, and can eliminate dry food with un pleasantly mixed odors. Try this better, less expensive refrigera tion, and call LIME-COLA BOTTLING WORKS for service. LIME COLA BOTTLING CO., lie. Phone 411, ICE, WOOD, COAL and FERTILIZER JOHN HOWELL, Manager, Randleman, N. C.
The Courier (Asheboro, N.C.)
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May 8, 1936, edition 1
12
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