1935-07-13 — Page 14

CHINA MAIL HOME SUPPLEMENT

The Nicest wa

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Your Own Ices

CES for dinner!" How popular is the housewife who can tell her family this on a hot day, no matter whether the meal is a nursery or a “grown- up*.one- It is quite easy to make ice-cream at home even if you have not a refrigerator. for you can use an inexpensive vacuum freezer.

Ani, when you come to think of it, there are sowe astonishing things about ice cream. It can be

a perfect dessert for a formal party, or the casual afterthought in

a family emergency. It tops the list for good looks, yet is packed with practical food values. You must keep it very cold until served but you can also bake it in an oven!

A simple recipe is made by mix- ing equal parts of custard (either egg or made from powder) and bor-made credo. Add a tea- spoonful of melted gelatine, flavour- ing, and sugar. Always remember that you need

sweetening

arter

and flavour than usual, as freezing tends to reduce it, and be sure to

beat well and allow to get cold before pouring into the freezer.

Coffee ice-cream is made by the addition of coffee essence instead of vanilla, fruit ices are made by the addition of fresh or tinned fruit pulp, and pistachio ice is favour- ed with pistachio essence and tinted pale green,

Chocolate ice-cream is a great Ivourit Heat a pint of milk, add six tablespoonfuls of sugar mixed with two and a half of corn- flour, and when it thickens stir in half a pint of, grated chocolate, a tablespoonful of vanilla, 'and a quarter of a teaspoonful of salt.

And whether you make your ow ice cream or buy it ready-made here are some of the good things that can be done with it:

Baked Alaska

Ice cream (quart)

Sponge cake

5 egg whites

10 tablespoons sugar

Cat a slice about an inch thick from a sponge cake Have the slice about 14 inch wider and longer · than the quart mould of ice cream with which you are going to make 程 “Alaska." Cover a board (a small bread board does nicely, with heavy paper. Place cake on this. Next, make the meringue: beat egg whites until stiff, add 'sugar gra dually and continue to beat until very stiff Unmould ice cream. which should be very hard, and place it on cake. Completely cover with meringne. Put into hot over (500 degrees F.) for 2 or 3 minutes.

mutil meringue turns a light brown. Remove from oven; slip cake off

at once. paper onto serving plate.

Serve

For Guests Angel Food Supreme:-Englarge- bole in angel cake, making the hol low centre about four inches i diameter. Place cake on serving plate, and, when ready to serve, £ll with chocolate, or fresh fruit ice Creaza. Cut into wedge-shaped pieces, taking a share of the ice cream with each serving. (A solid sponge or sunshine cake may be used instead. Cut out centre, leaving an inch-thick wall around side and bottom; pile ice cream in the hollow).

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Ice Cream Tarts:-Fi baked pastry shells with ice cream (for individual shells use an ice cream

shredded coconut any delicate shade with vegetable colouring. Roll ice cream in coconut, and serve one roll on a slice of canned pineapple. Banana Charlotter - Line the sides of a sherbet glass alternately with lady fingers and a banana, split lengthwise, then cut across in halves. Fill glass with vanilla ice cream, and top with whipped cream and a cherry.

For Children's Parties Birthday Surprise: For the birthday dessert, serve individua! rolls of ice cream sprinkled with multi-coloured candy shot. On top place small lighted candle in a holder. The ice cream may be placed on a slice of sponge cake.

Tapioca a la mode: Children will eat their tapioca, rice or bread paddings without any coaxing if it is topped with their favourite ice

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SATURDAY, JULY 13, 1935.

Your DIET

The Growing Child

(Continued from last week)

M

EATS, sweets, and fats cat also be given. children somewhat more liberally from about this age. A small serving of some lean meat or fish can be given daily and will prove, a welcome addition

to the diet Cream and butter may be more freely used now than earlier. and the range of simple sweets 'and desserts may be widened.

Such foods 2s. othe

dates, figs and `raising are good either alone, în or on cereals and puddings, in sandwiches, and mixed in bread or cookies Nuts may be used in form of a paste. as in peanut - butter:

Savee For Ice Cream Chocolate Sance: Melt square unsweetened chocolate over hot water: add one tablespoon but- ter and 1/3 cup boiling water. Stir umm smooth. Add one cup sugar and

tablespoon white com Cook directly over beat three or four minutes, or yutil thick as desired. Cool. Add a few grains salt and teaspoon vanilla. If mint Savour is desired, adċ a few drops mint or peppermint

one

extract.

Ice Cream With Beverages. (1) Serve a scoop of vanilla ice cream in a plass of ginger ale.

(2) Shake together grape juice. and vanilla ice cream, allowing a generous tablespoon of ice cream. to each glass of juice.

(3) To each cup of strong, fresh- beaping y-made coffee allow tablespoon vanilla or chocolate ice cream; place in a beverage shaker and shake well. If sweeter drink is desired, add a little sugar syrup. before shaking.

(4) Serve "ced" chocolate with a scoop of vanilla ice cream instead of ice cubes. Make a rich cocoa or chocolate from your favourite re- cipe; cool and serve în tall glasses.

(5) Fruft drinks are delicious with a fruit ice or sherbet added to them. Pineapple sherbet is perfect, in an orangeade, and lemon ice brings out the best favour in any fruit drink.

little tricks.

roll); cover with whipped cream and l sprinkle with chopped nuts or candy

shot

For The Family Apple Sauce a la mode:-Serve apple sance in a sherbet glass with vanilla ice cream on top; garnish with a cherry.

Cap Cake Dainties:-Scoop out centres of individual cup cakes. Fill with vanilla ice crezin. Top with strawberry or raspberry jam. Sundaes:-Keep on hand 2 or 3 favourite fruit sances and let the family make its own sundaes, using sance or crushed fruit to top off plain ice cream.

Ice

For Emergencies Cream Sandwich: - (set

ice photograph)-Serve vanilla cream between two pieces of sponge ́cake cut about 1 inch thick. Pour chocolate OT butterscotch sauce over the top and sprinkle with (With slices of brick ice cream and almost any kind of cake. this popular dessert can be served at three minutes' notice),

Walyyn

muts

Coconut Puff Buy the indivi dual ice cream rolls which are made in a variety of flavours. Keep them in the freezing compartment of your mechanical refrigerator nutil ready to serve (if they are not packed in dry ice). Tint

Remove Fish Odour From Pan

To remove the odour of fish or onions from a pen in which they were cooked pour a drop of vinegar "in the bottom and bring it to he

boil

Cabbage For Dinner

To prevent your neighbours from knowing when you are having cab- bage, cauliflower or brussels sprouts for dinner, wrap a crust of bread in a salt bag and drop it into the boil- ing water with the vegetable and cook 'uncovered... The odour will not be discernible even in the kitchen.

Add To Its Flavour A teaspoon

two of sugar and tablespoons vinegar will add to the flavour of a pot roast and make it more tender.

Inexpensive Refreshments

For a children's party, wry serv- ing toasted marshmallow crackers. Place a marshmallow (the new co- loured ones look very pretty) on the cracker and place in a very hot oven for a minute.

Fried Cereal

Left-over cereal is much more at- tractive for trying if packed into tall straight-sided tumblers. The round slices offer a Sne combination with fried applies.

Continued from Previous Column be non-sweet, and quickly digested so as not to spoil the appetite for the next meal Bread and butter. plain crackers, a glass of milk, au orange or apple are the best foods for "piecing" between meals. "An apple a day keeps the doctor away** is a pretty good motto, though it applies with equal force to oranges and other fresh fruits. “

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Milk, cereals, breadstuffs, potato. ex. vegetables and fruits still form the bulk of the diet and are most important for the child's welfare.

Proper cooking and seasoning of vegetables play a great part in establishing a liking for them probably they are more often - appetisingly prepared than any other kind of food Serving them in a variety of wages also import- ant to appetite.

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When, milk is not taken readily as a beverage, it should be used in cooked dishes. "Cereals cooked in milk, doughs or batters moistened with milk, and milk in poddings are good 'examples of how it can be un- cbtrusively slipped into the diet Cream soups and cream sances are also useful ways of introducing it. Care should be taken to keep chil- åren from getting a distaste for any essential food through being offered it too often in the same form or through some disagreeable associa- tion: that is, association with an illness or other unpleasant incident.

How may this food programme for the elementary school child be fitted into the school" and family life? Every child should have 2 substantial and unhurried breakfast before starting for school. Usually fruit, a hot cereal, toast and cold milk make a good breakfast; cold cereal may be used, if preferred. and the milk taken hot, flavoured with a little cocoa or cereal coɗee or one of the malted milks; or an exy may be served för breakfast, though eggs are best used only once a day, except in cookery.

Malnutrition in school children is often traceable to their neglecting breakfast, or to having an inade- quate lunch at school. If inneh must be taken away from home, at least one hot dish, such as soup or cocoa, should be available at the school, while sandwiches, fruit or a simple sweet, and milk may - be carried from home. Jelly, cream cheese, chopped dates or figs, peź- nut butter and tomato, egg or chopped meat make good sandwich fillings, while rye, graham and rai- sin bread offer pleasant variety..

If the child can return home for the noon meal, dinner is best given at midday and supper at night. (about six). Older children will relish a hot supper not unlike the noon meal, but the younger ones should have a simpler evening meal Dinner, may well include lean meat or egg, potato, green vegetable or simple salad with fruit juice dress- ing bread and butter, milk to drink, and 2 simple pudding- Cream soups, creamed vegetables on toast, casserole dishes of chopped meat with bread crumbs, rice or macaroni with cheese or tomato, and hot eggs on toast are excellent dishes for supper. The rest of the meal consists of bread or toast, milk, stewed fruit or some simple dessert

In concluding, we retum to con- sideration of that between-meal lunch for school children, with which we started off. When chil- dren really crave something to eat between meals, food provided should (Cont. at Foot of Preceding Col.)