1938-08-30 — Page 2

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Secret Of Perfect Cream And Water Ices

How Beaten White Of Egg Helps The Cook

By JANET L. RANKIN

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Those who use refrigerators for freezer, to stir the mixture several making ice-creame, fruit and water times during the process of freezing, ices and other frozen desserts 80 but even this does not prevent popular to-day, complain that they certain coarseness in the finished 'are unable to obtain the smooth, ice. An examination of the reason velvety texture that is found in for the formation of these crystals ices made with the "churn" type is, I think, helpful in finding a re- of freezer.

medy.

get

The churning process certainly As a liquid freezes it forms crys- does make a very smooth mixture, tals, and these crystals try to free from coarse grains and rough-together in clumps. If they succeed ness. It is usual, of course, when in doing this the ice is rough and making ices in the vacuum type of grainy, but if they can be kept

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8-2.

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apart it will be smooth and velvety. Stirring or churning is one way of separating the crystals, but until some churning arrangement is fitted the ice-making compartment

to

of a refrigerator, it is necessary to look around for another way of overcoming this coarseness.

·

This way is nothing more nor less than the liberal use of beaten white of egg! Egg whites, when beaten, develop tiny air-saes, and it is these balloon-like sace which wrap them- selves round the single crystals in an ice-cream mixture and prevent any crystallisation or lumping to- gether. That is the secret

ice-creams making better frozen desserts:

and

SPECIAL RECIPES Following out the use of egg whites I have just suggested, here which are some tested recipes will give perfect ices whether made in a refrigerator or in churn freezer.

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VANILLA ICE CREAM. Boil a quart of milk in a double saucepan. Thicken it with a dessert-spoonful of cornflour rubbed smooth with.

THE CHINA MAIL, AUGUST 80, 1938.

CIRLIGAS

((Copyright, 1998, by The Bell Syndicate, Inc.)

7.26

"The trailer isn't exactly new,” says flivvering Flo, "long before its time there was 'numerous families who almost lived in moving vans.”

FLAVOURING HINT

It is well to remember that in the making any kind of ices

subdued flavouring is always by the freezing

process. The mixture, therefore, needs to be well flavoured in the first place.

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Too much sweetening is disadvantage, as this prevents the mixture from freezing per- fectly. hard.

RASPBERRY CREAM ICE.-To

of 2pint

sweetened raspberry puree, add 4 pint of whipped and sweetened cream. Freeze to a mush, then remove from the free- zing chamber and stir in the stiffly Return whipped whites of 2 eggs. and leave to finish freezing and to ripen.

It will be noticed that the egg

in whites give added bulk

the finished ice, and allowance should be made for this.

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Kraft Knockouts for kold kollations!

AUSTRALIAN

PIMENTO

85 cts. per lb. 90 cts. per lb.

2LB. CARTONS

AUSTRALIAN

PIMENTO

47 cts. 50 cts,

4LB. CARTONS

AUSTRALIAN

28 cts.

WELSH RAREBIT.

28 cts.

Lemon Ice.-Melt 1 cupful sugar

little cold milk. Add a cup and a in 2 cupfuls water, add 1/2oz gelatine half of sugar and a pinch of salt. previously melted in a tablespoon- Remove from the fire and stir in ful of tepid water, 1⁄2cupful lemon the beaten yolks of three eggs then juice, and when quite cold the stir over a low heat until the mix-stiffly beaten white of 1 egg. Freeze ture is thick and creamy. Following in the ordinary way. the rule for making a good egg custard, allow to cool with the lid on

་

ORANGE BANANA ICE. In

the saucepan so that a smooth this recipe the mixture is thickened "skinless" mixture results.. When with egg-yolk instead of using cool stir in vanilla essence to taste gelatine, 1 pint water boiled with 1 (about one teaspoonful) and the cupful sugar in a 'double saucepan stiffly-beaten whites of the three until a clear syrup. Remove from eggs. Fold all together gently heat and stir in the beaten yolks of and then freeze,

4 eggs.

Stir till creamy, then add This is good served with a fruit 2 bananas mashed with Zoz sugar puree or a chocolate sauce made by and the grated rinds and strained melting 4oz chocolate with 2 tables-Juice of 2 oranges. When quite poonfuls hot water and adding 2oz cool- stir in the stiffly whipped melted butter.

whites of the 4 egga, and freeze.

THE DAIRY FARM, ICE & COLD

STORAGE CO., LTD:

PURE FOOD SPECIALISTS.

EWO MALTONIC

Q

Satisfying Pleasant

Non-alcoholic

"Maltonic" with its high Malt and Phosphate content makes an ideal les tonic and a most satisfying drink.

Obtainable from all Compradores, dispensaries

or from

· Jardine, Matheson & Co., Ltd;

Tel. 80311