THIS YEAR'S REFRIGERATOR RECIPES

New Zealand Listener, Volume 10, Issue 236, 31 December 1943, Page 14

THIS YEAR'S REFRIGERATOR RECIPES

EVERAL Links in the Daisy Chain have written in for recipes for Ice Cream and other frozen or chilled desserts made without cream. Our home-makers are rising to this presentday challenge to "make bricks without straw"; and are busy with new ideas and new combinations. Actually, it is quite a good thing for us to get out of our "food-rut’"’; and so do please send in to Aunt Daisy, any discoveries you make, Ice Cream Without Cream (1) One pint milk, 3 tablespoonfuls cream milk powder (this must be always well beaten with a little extra milk besides the pint), 2 dessertspoons custard powder, 1 or 2 tablespoons sugaraccording to taste, 3 tablespoons sweetened condensed milk, a little vanilla essence. Bring all ingredients to the boil in a double saucepan, but do not boil; then add 2 teaspoons gelatine dissolved in a little water. Put into refrigeratorfull freeze-for 1 hour, take out and beat well again, and put back into refrigerator. This is very rich Ice Cream.

(2) To 1 cup milk add the beaten yolk of 1 egg. Add 1 tablespoon cornflour, sugar and flavouring to taste. Boil to custard consistency. Dilute with milk till it is like good cream. Pour into the freezer. (3) Put half a cup sugar and 12 packet jelly crystals (any flavour) into a saucepan with a little hot water till melted. Put 3 cups milk in a basin and a pinch of salt; add sugar and jelly mixture, and beat well with beater. Put in refrigerator to freeze. When just set, beat with a fork and freeze again. For variety, and to save sugar, you can use a whole packet of jelly crystals and no sugar. (4) One and a quarter cups top milk, 2 eggs, % cup sugar, 1 dessertspoon flour, 2 teaspoons vanilla, 1-8th teaspoon salt. Scald milk, beat yolks of eggs, adding sugar and flour. Combine with hot milk, and cook on low heat till mixture coats a spoon like thin custard. Cool. Beat egg whites till stiff, add salt, and fold into custard. Add vanilla. Pour into tray of refrigerator and freeze.

(5) Coffee Ice Cream may be made by scalding 11% tablespoons coffee with the milk, then straining the liquid through several thicknesses of muslin, Substitute for Cream (1) Melt a small tablespoon of butter in a % pint of warm water. Stir in 3 heaped tablespoons of full-cream dried milk. Whip this up with an egg-beater, and add 1 teaspoon sugar and a little vanilla flavouring. Chill.

(2) From a pint of milk take sufficient to mix 1 heaped dessertspoon custard powder to a thin smooth cream. Add 1 dessertspoon sugar to remainder of milk, bring to the boil, and pour the mixed (continued on next pzge)

(Continued from previous page) custard slowly into it, stirring all the time. Pour immediately into jug. Serve hot or cold with stewed fruit, puddings, etc. The addition of the beaten whites of 1 or 2 eggs whisked into the custard when cool makes a rich custard sauce. Gooseberry Fool Stew llb. green gooseberries with a little water and 341b. sugar till perfectly tender. Rub through wire sieve, and add to just over ¥% pint milk, which has been boiled and which has a dessertspoon of condensed milk dissolved in it. Mix well and put aside to cool. Or alternatively, add % pint of good custard, make with either custard powder or eggs, to the sieved pulp.