A SUMMER BOON

Shannon News, 11 January 1927, Page 4

A SUMMER BOON

ICE CREAMS AND THEIR STORY. 1. / x • • . . Aiihougli tiie iiays wiion lta*iari3 were lire iu.e. u_u-o.cuiu vbitcuus are now: long paac, we. must not forget •*, that; it is Italy we have to thank for Introducing ices to us. prance has always been justly ■ proud of its fame as the culinary centre of the world ,and the leader of y- - fashion in everything pertaining to good things to eat, but it knew no-,-vy thing of me-cream until' the Medici Queen, unuie. me, Oume i-o t'aris and introduced’the deucacy. Having established the ice as a universal favourite in Prance ,the Italians came acnu.s the Channel and gave us a few masons, hut it was long before ice-cicam uecame other than a rarity.'Earay nr'uie eighteenth century ices were served only at the banquets of the wealthiest leaders o£ fashion, and to give your guests ice cream as a sweet established you at once as an: ideal host. In those days the blocK ice for freezing purposes was kepi in an icehouse. This was filled aunng winter for the purpose of making ice-cream , in 1 summer. )As may be imagined, this made ice-cream a rare and costly •>, 1 luxury, far beyond the purses of any but the very rich. i , Then, about sixty years ago, a scientist discovered how to freeze . ■ water by means of liquid ammonia, 4 . It is by a modern adaptation of this '' process that the blocks of ice which •v • we now se e delivered" to ■ the butcher and fishmonger are made. Ices may be made very easily m one of the many good freezers that can be obtained quite, reasonably. The i ’. freezing mixture consists oi ice ana V" freezing salt in the proportion of two parts ice to one part salt. The ice 'should be broken to the slz e of a f walnut, packed in layers, with, a sprinKiing of salt, between. When us1, mg a vacuum freezer open the ** ;* • after 30 minutes and scrape roun , the sides with a wooden spoon so as >' to mix the frozen part with the liquu Then close down and leave until re- > quired. \ ' Strawberry. Ice Cream. —lib Straw,'l' .berries, . i-pint cream, Jib castor sugar, 3 tqaspoonfulis lemon • jmee, Stalk the-fruit and put on a dis . ’ bruise with a wooden spoon, spnnkla th>’ sugar and lemon juice over It, and u-ave ior 30 minutes; then rub - through a hair sieve. Add the .cijeam |V'*' to tile fruit and freeze.. Raspberries, loganberries ,or currants may be use Lemon-water Ices! —6oz maf sugar, f-pint water, 1 large lemon, white of N an egg. Put the sugar in a pan and t.„-> ~o*l' n thick svruu; turn mto •• • r> r .tUe lemon, put mix-

,:U0 'n-czer and freeze for hve '• . Tivnuti's: then open the geezer and ’’ add the stiffly-whipped white of egg, ' ' and freeze until quite firm.

.Almond Cream Ice.—ton S r ound C d % al r° n I d r« custard, g fl™ 3 : Miftne g a.monds with T- S“^add,„ e J«»t a suspicion 5 ‘ of almond essence, add tlie r cl J ha P cut into v.r/ small ‘>« «• cream whlPpedr:">* nt oueccciate, 2 j -

tablesphonfuls milk, sugar to taste, vanilla essence. Grate the chocolate and dissolve in the milk; add to the custard, and strain both together; add the cream whipped lightly; sweeten to taste ,and add a Jifti.e vanilla essence and freeze.