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The Art Of Making Ices

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There are two different ways of making these most welcome of all summer refreshinents - that practiced by the Parisian and Neapolitan " glaciers " and that of our Philadelphia confectioners. The former yields an ice as solid, rich and firin in body and fine i'u grain as "gilt edged " Cliester County butter ; the latter a light and snowy creara, sometíales very dry and thirst provokin g, with which we of the goodly city of Peun, who fondly imagine we have the best in the woild, are all familiar. A long and friendly acquaintance with the delicious ices of Tortoni and the Cafe de la Paix in Paris, and of the Cafe d'Kurope in Naples, compela me, thorough American as I am, to prefer the foreign article deo.idedly. "For euliglitenment of thousands of lovers of these cooling, refreshing and wholesome luxuries, I give you two modes of preparing them - the best firxt! NAPOLITATÍ ICE-CBEAM. Rub well together 12 eggs and 1 1-4 pounds of white sifted sugar, add two qiiarts of perfectly fresh and pure cream flavor as below uamed, and cook in a fariña boiler (a tin vessel set into a large one containing hot water) stirring constantly till il thickeus, but it must not curdle. Sfrain througb a lino sieve and put it ou ice to cool. As there is "reasonin the cooking of eggs," so the freeing of ice-cream demands care and skill; it may be as readily underdone or overdone, as a beefsteak or an oyster stovv. I will suppose you use Tingiey's freezer, which I find superior to any other. Poiir tho cream iuto the freezing-can, put in the dasher, cover and fasten ; then break up your ice with a wooden mallet, in auy heavy, coarse cloth, old coffee sack, or the like, to the size of walnuts, and pack firmly around the can, adding coarsely ground salt until the tub is entirely f uil. A four-quart can requires 25 pounds of ico and one quart of salt. Cover and fasten the tub and freeze according to the directions aecompanying each freezer ; observe that the more slowly the work is done the firmer and smoother will be tho product. If a large bulk of light snowy cream is desired, turn the dasher as rapidly as possible ; what is gained in volume, however, is lost in quailty. If boaten rapidly at first, or if beaten at all before the cream is entirely chilled, small grains of butter will appear diffused through the mass. When the ireezing is completed open the can, reinovo the dasher, pack th cream firmly down, replace the cover, draw off the water, fill the tub with salt and ico in the proportions above given, cover with a woolen blanket and let stand several hours to harden and ripen, FHILADELFHIA ICE-CREAM. Dissolve one pound of sifted white sugar in two quarts of fresh, pure cream, flavor and proceod as above directed in all respects. All attempts to cheapen by the use of arrow-root, corn-starch, and the like, impair the quality of the cream, and every drop of milk you add " spoils the punch," besides causing the cream to melt quite rapidly. FLAVOB FOR TWO QUARTS. Vanilla - one tablespoonful of extract of vanilla. Lemon - oue tablespoonful each of extract and juice of lemon. Strawberry and other fruits - one pint of finely-strained juice and four ounces of sugar. Chocolate - three ounces of Baker's chocolate and four ounces of sugar melted in four ounces of water and finely strained. WATER ICES. To one quart of finely strained juice of uranges, or leraons, peaches, cherries, strawberries, raspberries, or any juicy fruits, add two quarts of water and three pounds of sugar, and freeze like iceoream. For orange or strawberry ice Eidd the juice of a lemon. - Oor. Qerman'mrn TéUgraph.


Old News
Michigan Argus