Cream Sauce

Ingredients:

1 egg 1/2 c. thick cream

1 c. powdered sugar 1/2 c. milk

1/2 tsp. vanilla Method:

Beat white of egg until stiff; add well-beaten yolk and sugar. Dilute cream with milk and whip. Combine mixtures and flavor.

Vanilla Sauce

Ingredients:

2 c. boiling water 1/4 c. butter

1/2 tsp. salt 1 c. sugar

2 tbsp. cornstarch 1 egg

1 tsp. vanilla Method:

Combine cornstarch and salt, mix with a little cold water, and add to the boiling water. Boil 5 minutes, stirring constantly. Cream the butter and sugar, add beaten egg and vanilla. Add to first mixture. Beat well.

Sabayon Sauce

Ingredients: grated rind and juice \ lemon 1/3 c. sugar

1/4 c. orange juice 2 eggs

Method:

Mix lemon, orange juice, sugar, and yolks of eggs; stir vigorously over fire until it thickens, using a wire whisk or perforated spoon; pour on to whites of eggs beaten stiff; serve hot.

Frozen Desserts

Frozen desserts may well be included more frequently in planning meals for the family dietary. They are refreshing, give a great opportunity for variety, and when made in the home are very economical.

The selling price of commercial ice cream must be considerably higher than the cost of the ingredients because of the perishable nature of the product and the uncertainty of the demand. Homemade ice cream is therefore usually much cheaper than commercial - with the added advantage of greater certainty as to the quality of the materials used.

Ice cream is a fairly concentrated food material, while an ice is essentially a frozen beverage and is chiefly valuable for the fruit juices it contains. Frozen mixtures are cooling and refreshing, and when made in the home are economical desserts.

Experiments

198. - Freezing mixtures :

The usual proportions of ice and salt for freezing mixtures are as follows: a. 1 part ice, 1 part salt b. 2 parts ice, 1 part salt c. 3 parts ice, 1 part salt d. 4 parts ice, 1 part salt

Make each of these mixtures and determine as in a physics laboratory experiment the minimum temperature reached by each.

199. - a. Prepare one recipe each of lemon ice, plain ice cream, and caramel cream.

b. Divide each recipe into four equal parts, A, B, C, D.

c. Freeze as follows; record temperature of freezing mixtures throughout the experiment. Record temperature of frozen product.

A. frozen by 198, a.

B. frozen by 198, b.

C. frozen by 198, c.

D. frozen by 198, d.

Note : In each case turn the freezer evenly and quickly until mixtures are frozen, or until you are satisfied mixtures will not freeze.

d. Compare results. Note time of freezing, consistency of product, fineness of grain, flavor.

200. - Prepare one recipe of lemon ice. Divide into four parts; use the freezing mixture most successful in 199, c, and freeze the ice as follows: a. Let freeze without stirring b. Stir occasionally c. Stir constantly very fast

Compare results. What is the difference in consistency and to what due?

201. - Use the fourth part of the lemon ice prepared in 200, and add to it a small amount of gelatin (see rule for lemon jelly and add corresponding amount of gelatin to liquid). Freeze ice by stirring constantly and compare the result with the ices previously made. Of what value is gelatin in a frozen mixture? Could whites of eggs be used?

Note : Would it be possible to use sugar in place of salt in a freezing mixture?

202. - Prepare 1 c. of lemon ice, put in a pint jar and freeze, using sugar instead of salt. Why does the sugar lower the temperature and cause the lemon ice to freeze?

Note : These experiments are very enlightening and interesting if glass containers for the frozen mixture are used. Preserving jars, cream jars, or jelly glasses serve the purpose.

203. - a. Prepare one "quantity" of ice cream. Divide into four equal parts, A, B, C, D.

b. Freeze and pack A in a freezer having a wooden container for the ice.

c. Freeze and pack B in a freezer having a galvanized iron container.

d. Freeze and pack C in a glass jar.

e. Freeze D in any freezer but pack in the fireless cooker. Allow all to stand 4 hours. Compare as to conductivity of containers.