cream is a mixture of thin cream and a custard well flavored, which
is then frozen. Frequently junket preparations are used in this cream.
French ice cream is a plain, frozen, rich custard. Parfaits are creams
made from a thick syrup, egg yolks and whipped cream, packed in a
mould and frozen.
Mousses are heavy creams flavored and sweetened and then whipped,
packed into a mould and frozen.
It is important to note that the can must not be over two-thirds full.
All creams in the making increase in volume and therefore they must
have sufficient room for churning. See that all parts of the freezer
work freely before starting. If rusty or stiff use a drop or two of
salad oil and then turn until it works freely.
RECIPES
1 GAL.--PEACH ICE CREAM
Pare and cut in thin slices one quart of peaches and then add one
and one-half cups of sugar and set aside for one hour. Now place in a
saucepan
Three pints of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then bring to a boil. Cook for ten
minutes and then remove and add
Two well-beaten eggs,
One pint of milk,
One cup of sugar.
Beat hard and then cool. Now crush and rub the peaches through a fine
sieve, add to the prepared custard and freeze in the usual manner.
STRAWBERRY ICE CREAM
Wash and stem one pint of berries. Crush, using a potato masher.
Cover with one cup of sugar and then let stand for one-half hour. Rub
through a sieve into a bowl and place in the ice box until needed. Now
place in a saucepan.
One and one-half quarts of milk,
One-fourth cup of cornstarch.
Dissolve the starch in milk and then bring to a boil. Cook for five
minutes and then remove from the fire and add
One egg,
Three-quarters cup of sugar,
One teaspoon of vanilla.
Beat hard and then let cool. Set in the ice box until needed. When
ready to use, beat for three minutes with a Dover egg beater. Add the
strawberries slowly and beat again. Pour into the can and freeze. This
amount will make two servings for a family of four or five. Peaches,
raspberries, etc., may be used to replace the strawberries.
ORANGE ICE CREAM
Three cups of milk.
Six tablespoons of cornstarch.
Place in a saucepan and stir until the starch is dissolved and then
bring to a boil and cook slowly for five minutes and then remove and
cool. When the mixture is cool, add
One cup of strained orange juice,
Yolks of two eggs,
One cup of sugar,
One teaspoon of orange extract,
One teaspoon of vanilla extract.
Mix thoroughly and then pour into the freezer and start to freeze;
when about to remove the dasher add the stiffly beaten whites of two
eggs. Give the freezer a few more turns to thoroughly mix and then
remove the dasher. Secure the can so that the salt will not get into
the cream. Pack in salt and ice to ripen for one and one-half hours.
Use a mixture of one pint of salt to three pints of finely crushed ice
for freezing.
VANILLA ICE CREAM
Place three cups of milk in a saucepan and add four tablespoons of
cornstarch. Dissolve the starch and bring to a boil. Cook for five
minutes and then partially cool and add
One cup of sugar,
One teaspoon of vanilla,
One cup of cream.
Beat to mix and then chill. Then freeze.
FROZEN STRAWBERRY CUSTARD
A small two-quart freezer will make sufficient for the ordinary family
at a very small outlay. It will require about ten pounds of ice and
one and one-quarter pounds of salt. Break the ice very fine and use a
bowl to measure with. Allow three parts of the ice to one part of salt
for the freezing mixture and four parts of ice to one part salt for
the packing mixture.
Make a custard by placing three cups of milk in a saucepan and adding
one-half cup of cornstarch. Dissolve the starch in the cold milk and
then bring to a boil. Cook for five minutes and then remove and add
Two well beaten eggs,
One and one-quarter cups of sugar,
One teaspoon of vanilla.
Beat to thoroughly mix and then add one pint of crushed strawberries.
Freeze and then pack, and allow to ripen for two hours. Do not fill
the can that contains the cream mixture more than three-quarters full.
This permits the cream to expand.
FROZEN CHERRY CUSTARD
Stone one quart of cherries. Place in a sauce pan and add one cup of
sugar. Cook in their own juice and sugar until soft. Now place in a
saucepan
Three cups of milk,
One-fourth cup of cornstarch.
Dissolve the starch and bring to a boil. Cook slowly for five minutes
and then add
Three-quarters cup of sugar,
Two well-beaten eggs,
The prepared cherries.
Beat to mix, then chill find freeze.
FROZEN PINEAPPLE CUSTARD
Pare and grate one medium-sized pineapple and then place in a bowl and
add one and three-quarters cups of sugar. Now place in a saucepan
Three cups of milk,
One-fourth cup of cornstarch.
Stir to dissolve the starch and then brine; to a boil and cook for ten
minutes. Now add two well-beaten eggs. Beat to blend well and remove
from fire. Add the prepared pineapple. Beat again to thoroughly mix
and then freeze in the usual manner, using about three parts ice to
one part salt. Pack away to ripen for two hours.
WATER ICE
Soak three tablespoons of gelatin in one cup of cold water for
one-half hour, then place in a hot-water bath to melt. Strain and then
add one pint of fruit juice, such as strawberries, cherries, currants,
grape juice or peaches, or one and one-half cups of orange juice or
seven-eighths cup of lemon juice. Now place two cups of sugar in a
saucepan and add one quart of water. Bring to a boil and cook for five
minutes. Add the gelatine and fruit juice and then cool and freeze.
These stock recipes will enable the housewife to provide variety in
the way of delicious, inexpensive desserts with very little trouble.
A two quart freezer will require about ten pounds of ice and about one
and one-half pounds of salt.
FROZEN MARSHMALLOW PUDDING
Place in a saucepan
Two and one-half cups of milk,
four tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook slowly for five
minutes. Now add
Two well-beaten eggs,
One cup of sugar,
One cup of marshmallow whip.
Stir until well blended and then cool. Freeze, using a mixture of
three parts ice to one part salt. Let stand for one and one-half hours
to ripen.
STRAWBERRY PARFAIT
Place a scant one-half glass of an eight-ounce glass of apple jelly
in a bowl and add the white of one egg. Beat with a Dover egg beater
until the mixture will firmly hold its shape. Place in a bowl directly
on the ice. Have one cup of firm strawberries and then wash carefully
to remove sand, then hull them. Turn on a cloth to drain. Place on the
ice to chill.
To serve, gently fold the berries into the cream and then fill into
parfait glasses. Sprinkle with finely shredded cocoanut and serve.
CHOCOLATE PARAFAIT
Place in a mixing bowl
White of one egg,
One-half glass of apple jelly.
Beat until the mixture holds its shape and then fold in one cup of
whipped cream and then prepared chocolate. Pour into a mould and pack
with ice and salt for two and one-half hours.
To prepare the chocolate: Place one cup of sugar in a saucepan and add
five tablespoons of water. Heat slowly to the boiling point, and then
boil for one minute, then add two ounces of chocolate, cut in tine
pieces. Stir until the chocolate is melted, taking care that the
mixture does not boil, then add
One-quarter teaspoon of cinnamon,
One teaspoon of vanilla.
Beat to mix. Cool, and add to the prepared cream.
DIET TO REDUCE WEIGHT
Correct eating is essential to health and because of this the proper
cooking and serving of food plays an important part, in either the
building up or reducing of weight to a desired average.
As a rule, stout people seldom realize that they are eating food that,
is entirely unsuited to them; and not only do they love starchy and
over-rich foods, but also they frequently consume a liberal portion of
sweets.
Now unwise eating seldom produces its effects at once. When noticed,
the body is already burdened with heavy layers of fat, that not only
cause their bearer to be distressed and uncomfortable, but also cause
disease.
Not all of us can eat every food that is put before us, but we can so
arrange our menus that we will be able to balance the diet and in this
way supply the body with just its required needs.
Eating over-large portions of rich desserts, fatty foods and starchy
products causes these foods to turn into a fatty tissue, and then
be stored in the body as adipose tissue. So, in order to get good
results, the person who wishes to reduce should learn to thoroughly
chew all foods. By this I mean chew the food very fine, so that it
will be thoroughly mixed with the saliva and then flow without much
effort to the stomach.
You know that all starchy foods are changed by the action of the
saliva into invert sugars; they then go to the stomach where they are
thoroughly diluted with gastric juices and finally passed into the
intestines, where the final processes of digestion take place.
This form of starch is stored by the liver and kidneys, and thus
passes out to the various tissues to be held in the body as fat.
To reduce this fleshy tissue it is necessary to prevent the storage of
more sugars, starches and fats in the body, and to cause that which is
already stored there to be gradually consumed to prevent starving.
Many people who go on a diet for reducing flesh in a few days complain
of great, weariness, exhaustion and gnawing hunger in the pit of the
stomach. A diet that cuts down the supply of food with the intention
of reducing is extremely dangerous unless it is supervised by a
physician. But persons who wish to make a visible reduction of flesh
in a time ranging from five to six weeks can do so, if they will learn
the foods that cause and feed these flesh-forming tissues and learn to
replace this with non-fat-forming foods.
And summer time is an ideal time to accomplish a reduction of flesh
for those who wish to try it.
A SERIES OF MENUS FOR ONE WEEK--BREAKFASTS
(1)
Blackberries, about one-half cup (no sugar or cream)
Soft-Boiled or Poached Egg
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee
(2)
One-half Cantaloupe
Three-inch Piece of Broiled Ham
Two Slices of Toast (no butter)
Four Leaves of Lettuce
Black Coffee or Tea with Lemon
(3)
Juice of one-half Grape Fruit (no sugar)
Piece of Broiled Fish
Two Slices of Toast (no butter)
Black Coffee
(4)
Juice of one Orange
Broiled Tomatoes
Three Pieces of Bacon
Two Slices of Toast (no butter)
Black Coffee
(5)
Stewed Huckleberries (no sugar)
Hamburg Steak (broiled)
Two Slices of Toast (no butter)
Black Coffee
(6)
Stewed Peaches (no sugar)
Omelet
Toasted Whole-Wheat Bread (two slices)
Black Coffee
(7)
Baked Prunes (no sugar)
Cream Beef, about one-half Cup
Two Slices of Toast
Black Coffee
WHAT THESE BREAKFASTS ELIMINATE
The sugar and cream from fruit and coffee and the butter from the
toast--all of which are fat-forming foods. Toasting bread dexterizes
the starch and thus helps the digestion of this starchy product.
Breakfast may be eaten from 7 to 8.30 A.M., and is so balanced that
those who board or take their meals in restaurants may easily follow
the diet. Now, during the warm weather, it is most important to eat
lightly during the noon period, and for this reason a light luncheon
will be provided. Those who are employed in sedentary occupations
should partake of a milk and _egg_ shake, or chocolate egg and milk;
and this will be sufficient until the evening meal, or for luncheon
you may have
(1)
Plate of Lettuce
Toasted Cheese Sandwich
One Small Slice of Bread, Toasted (no butter)
Stewed Fruit, one-half Cup
Tea or Coffee (clear)
(2)
Water-cress
Tomato Salad
One Slice of Toast (no butter)
Baked Apple
Tea or Coffee (clear)
(3)
Radishes
Water-cress Salad
With Three Slices of Bacon
Brown Betty
Tea or Coffee
(4)
Clear Tomato Soup
Deviled Egg
Slice of Toast (no butter)
Stewed Peaches
Tea or Coffee
(5)
String-Bean Salad
Toast (no butter)
Cup Custard
Tea
(6)
Poached Egg on Slice of Toast
Cantaloupe
Tea
(7)
Broiled Fish
Lettuce
Raspberries
Tea
Butter and potatoes are eliminated from this meal. Use skim milk,
which has had its fat content removed in the cream, but which still
contains the full nutritive value of the milk.
(1)
DINNER
Radish Watercress
Broiled Steak
Spinach String Beans
One Slice of Toast (no butter)
Stewed Fresh Fruit
Coffee
(2)
Olives Radishes
Broiled Fish
Peas Steamed Squash
Lettuce
One Slice of Toast (no butter)
Sliced Peaches
Coffee
(3)
Clam Broth
Baked Peppers
Cream Sauce Made with Skim Milk
Crushed Corn Stewed Cucumbers
Lettuce
One Slice of Toast (no butter)
Watermelon Coffee
(4)
Young Onions
Lamb Chops
Baked Tomato
Lettuce
One Slice of Toast (no butter)
Cantaloupe Coffee
(5)
Tomato Canape
Broiled Chicken
Peas Steamed Cabbage
Lettuce
Stewed Peaches Coffee
(6)
Minced Clams on Toast
Egg plant String Beans
Lettuce
Cup Custard Coffee
(7)
Water-cress
Pot Roast of Beef
Stewed Tomatoes Lima Beans
Cucumber Salad
One Slice of Toast (no butter)
Stewed Apricots Coffee
This meal eliminates potatoes, butter and the rich heavy desserts. The
portions should be about three ounces of lean meat and one-half cup
of each vegetable, three leaves of lettuce. Use French dressing on all
salads and one-half cup of fruit for dessert.
This amount of food will not only satisfy, but also will, if persisted
in, give satisfactory results in a reduction of flesh. This means that
you cannot eat candy and other sweets between meals, and if you feel
that you must have something sweet, try a piece of chewing gum. If
fruits are too sour, try corn syrup for sweetening; about one-half
cup to each quart of prepared fruit. Fresh fruits develop their own
natural sweetness if they are baked instead of stewed in a saucepan.
Just place them in a casserole dish with this amount of syrup or plain
water and bake in a moderate oven for thirty-five minutes.
CINNAMON TOAST
Place two ounces of butter in a bowl and cream well. Add
Five tablespoons of sugar,
One teaspoon of cinnamon extract or powdered cinnamon.
Cream and then spread on nicely toasted bread.
FRIED OYSTERS
Unless the oyster is attractive in appearance, single dipped and fried
an attractive brown, it is a failure as a fried oyster; few housewives
seem to be able to turn out a perfect product.
Use large oysters, and look them over carefully for bits of shell.
Wash and then roll in highly seasoned corn flour. Let dry off for
ten minutes and then dip in prepared egg, and then roll in fine bread
crumbs. Stand aside to dry for ten minutes. Fry only three or four
at a time in hot fat. Care must be taken to have the fat sufficiently
hot. Usually about 370 degrees Fahrenheit will do.
If you do not use a fat thermometer to test the fat, then try it with
a piece of bread in the following manner: Place a crust of bread in
the fat and begin to count 101, 102, 103, 104, etc., until you reach
110: the bread should then be a deep golden brown. Then proceed to fry
the oysters, keeping the fact in mind that more than three or four
in at once will reduce the temperature of the fat and thus permit the
oyster to soak up the grease.
TO PREPARE THE CORN FLOUR
One cup of corn flour,
Two teaspoons of salt,
One and one-half teaspoons of paprika.
Sift three times. To prepare the egg dip:
One egg,
Six tablespoons of oyster liquid,
One tablespoon of Worcestershire sauce,
One teaspoon of salt,
One teaspoon of paprika,
One tablespoon of prated onion.
Beat well to mix and then use. To prepare the bread crumbs, put dried
bread through the food chopper, then sift and store until needed.
OYSTERS AU GRATIN, ITALIENNE
Mince two green peppers fine and place in a bowl, and add sufficient
celery minced fine to measure one cupful, and
One onion, grated,
Two cups of thick cream sauce,
Two teaspoons of salt,
One teaspoon of paprika,
Twenty-five prepared oysters,
Two cups of cooked macaroni.
Mix and then pour into an au gratin dish. Cover with fine bread crumbs
and then with three tablespoons of grated cheese. Bake for forty
minutes in a moderate oven.
OYSTER LOAF
Cut a slice from the top of French rolls and scoop out the crumbs.
Brush the inside of the loaf with melted butter and place in the oven
and brown. Now place
One cup of thick cream sauce in a saucepan and add
One-half cup of finely diced celery parboiled,
Two hard-boiled eggs, chopped fine,
Two tablespoons of finely minced celery,
One tablespoon of grated onion,
Twenty-five oysters.
Wash and look carefully over the oysters for bits of shell. Drain and
pat dry and then cut in half and add
Two tablespoons of lemon juice,
One and one-half teaspoons of salt,
Three-quarters teaspoon of white pepper.
Mix and then heat to the boiling point, and fill into four rolls and
serve, garnished with parsley.
SPICED OYSTERS
Look over twenty-five oysters and then place them in their own liquid
over the fire and bring to a boil. Let scald for two minutes and then
drain. Wash in cold water. Strain the oyster liquid back into the
saucepan after measuring. To three-quarters cup of oyster liquid add
One-half cup of vinegar,
One onion, grated,
One green pepper, chopped fine,
One bay leaf,
One teaspoon of salt,
One and one-half teaspoons of paprika,
Three cloves,
Two allspice,
One tablespoon of Worcestershire sauce.
Bring to a boil and let cook for ten minutes. Pour over the oysters
into all glass jars and then seal and set in a cool place.
OYSTERS EN BROCHETTE
Cut thinly sliced bacon in pieces the size of an oyster. Wash and look
carefully over the oysters for bits of shell, then pat dry on a towel.
Now thread a strip of bacon on a meat skewer and then an oyster and
so on until the skewer is full, having the bacon first and last on
the skewer. Fasten the ends of skewer with a small knob of potato or
turnip. Dust the oysters and bacon thoroughly with flour and lay on
a baking sheet and bake in hot oven for ten minutes. Serve with chili
sauce.
YANKEE OYSTER PIE
Two cups of diced potatoes, parboiled,
Three medium-sized onions, diced and parboiled.
Grease a baking dish and then place a layer of onions and potatoes
in the bottom and then a layer of oysters. Sprinkle the oyster with
one-half cup of finely diced celery. Season each layer of oysters:
cover with one and one-half cups of thick cream sauce and then with a
crust of plain pastry. Wash the top of pastry with cold water and bake
for forty-five minutes in a moderate oven.
DEVILED OYSTERS
Wash. look over and then chop fine twenty-five ovsters. Place in a
bowl and then add
One cup of very thick cream sauce,
One tablespoon of grated onion,
Two tablespoons of finely minced parsley,
One teaspoon of salt,
One teaspoon of paprika,
One-half teaspoon of mustard,
One tablespoon Worcestershire sauce,
Two hard-boiled eggs chopped fine,
One-half cup of fine bread crumbs.
Mix thoroughly and then pour on a platter and set aside to chill. Now
scrub clean one dozen deep shells. Fill with the prepared mixture
and then brush with beaten egg and cover with fine crumbs. Fry until
golden brown in hot fat.
The oyster is one of our most democratic luxuries; it is in very high
favor in our most luxurious restaurants, and yet it is held in equal
esteem in our most moderate-priced lunch rooms. Oysters are sold both
in and out of the shell, fresh and canned, and they may be eaten and
cooked in almost every conceivable way.
Among the best known varieties are blue point, Buzzard Bays, Cape
Cods, Lynnhavens, Maurice Rivers, Rockaways, saddle rocks, sea tags,
Shrewsberrys and coruits and Oak Creeks. Many of these titles have
really lost their real significance by trade misuses. Blue points, for
example, is often, though incorrectly, applied to all small oysters,
irrespective of their source.
The oyster season opens in September and continues on until May. Three
sizes are usually recognized by the trade--half shells, the smallest
culls, the medium size and the box, which is the largest. True oyster
lovers really prefer the large Lynnhavens and others on the deep
shell.
The epicure delights in eating raw oysters; and while this satisfies
his appetite, it is also understood that the raw oyster virtually is
assimilated without taxing the digestion.
Oysters may be found in almost all parts of the civilized world, each
locality having its own special species.
It is a universal custom to omit the oyster from the bill of fare
during the months of May, June, July and August. We have in their
places the salt oyster and the clam.
Oysters may be served on either the deep or flat shell, on a bed
of finely crushed ice with a slice of lemon, Worcestershire sauce,
catsup, horseradish or tabasco sauce. Nice crisp celery and
toasted crackers generally accompany raw oysters. Do not, under any
circumstances, cover the oyster with ice. Oysters may be made into
cocktails or may be frozen.
TO MAKE A COCKTAIL
One-half cup of catsup,
One tablespoon of Worcestershire sauce,
One tablespoon of grated onion,
Two drops of tabasco sauce,
Juice of one-half lemon.
Mix well and use for four oyster cocktails, allowing five small
oysters per person.
FRAPPE OYSTERS
Place oysters in freezer and freeze until soft mush, and then serve
in cocktail or sherbet glasses with garnish of lemon and finely minced
parsley.
Oysters may also be prepared in many ways--stews, pans, broiled,
baked, fried and roasted are among the popular ways of preparing them.
DRY OYSTER PAN
Wash and look over one dozen large oysters to free from bits of shell.
Lay on a cloth to drain. Now place two tablespoons of butter in a
clean saucepan and add the oysters and
One-half teaspoon of celery salt,
One-half teaspoon of paprika.
Bring to a boil, cook for three minules and then turn in a hot dish
and serve at once.
To prepare a wet pan add one-half cupful ol strained oyster juice to
the dry pan.
PAN A LA CROUTON
Prepare a dry pan and then dish on a slice of nicely browned and
buttered toast.
PAN A LA SUISSE
Dip soda crackers in hot water and then place in a hot oven to toast.
Prepare a dry pan, adding
One tablespoon of grated onion,
One tablespoon of finely minced parsley,
Three tablespoons of finely minced celery.
Cook slowly for eight minutes and then dish on the prepared crackers
and garnish with a slice of lemon.
BROILED OYSTERS
Have the oysters opened in the deep shell and then remove the oysters
and wash and carefully look over for bits of shell. Roll in highly
seasoned mayonnaise and then in fine bread crumbs, and return to the
shell. Sprinkle with bits of finely chopped bacon and broil or bake in
a hot broiler or oven for eight minutes. Serve in shell with a garnish
of lemon.
BROILED OYSTERS, VIRGINIA
Heat the griddle very hot and then pat the oysters dry, place on
griddle and let brown slightly; turn on the other side. Lift when
slightly brown, on to a piece of toast. Baste with a tablespoon of
melted butter and garnish with finely chopped parsley and a slice of
lemon.
BROILED OYSTERS A LA MARYLAND
Place the oysters in a hot frying pan and brown on both sides lightly.
Lift to a piece of toast and cover with cream sauce and garnish with
finely minced parsley and a slice of bacon.
OYSTER FARCI
Eighteen small oysters,
One hard-boiled egg,
One sweetbread, parboiled,
Six mushrooms, pared and parboiled.
Chop fine and place in a bowl, and add
One cup of thick cream sauce,
One tablespoon of finely minced parsley,
One tablespoon of grated onion,
Four tablespoons of finely minced celery,
Two level teaspoons of salt,
One level teaspoon of paprika,
One-half level teaspoon of mustard,
Three-quarters cup of fine bread crumbs,
Three tablespoons of melted butter.
Mix thoroughly and then fill into well-cleaned deep oyster shells,
fill slightly about the edge of the shell. Brush with beaten egg and
then with fine crumbs. Fry until golden brown in hot fat or bake in a
hot oven for twenty minutes.
OYSTER FRITTERS
Chop twenty-five small oysters fine and then measure the liquid, and
add sufficient milk to make one and one-quarter cups. Place in a bowl
and add
Two cups of flour,
Two teaspoons of baking powder,
One and one-half teaspoons of salt,
One teaspoon of paprika,
Three tablespoons of finely minced parsley,
One tablespoon of grated onion,
The prepared oysters,
One well-beaten egg.
Beat to mix; then fry like fritters in hot fat. For oyster pancakes,
use the oyster-fritter mixture and bake like griddle cakes on a hot
griddle.
OYSTER OMELET
Place yolks of three eggs in a bowl and add four tablespoons of cream
sauce. Drain and pat dry one dozen oysters. Chop fine and add to yolks
of eggs with
One teaspoon of salt,
One-half teaspoon of white pepper,
Two tablespoons of bread crumbs.