ANSWER TO CORRESPONDENT.
1 . A. correspondent asks for .a" recipe, for. ico eroam, also- for ico cream sada. ;Tho usual lfca.cream is mado of half.. custard,' half crdam, to tho ciistard when c>old, and-theii froifen. Thb, farouritb .ice-' crdam- im.Englaijd' .is 1 known, as Philadelphia ica. cr'biii.v ' When properly: iiiiido .it ■ consists entirely...of swiftened' and ilavctired cream,-tho/-flavour giving. ttb, name to thb variety. The'cfeam which should not be too.rich may, or not. iis ..suits tho individual' fancy.vit Sill expand'.md'ro, in freezing if it tot>;,i(ot cooked' giying -an ica of ;light iliiffy tbxtiire^.-bWt,-, r'aw c tastfe; what''is gained in quaittty ,'is lost -in yquality. Co6l;ing tho croaii 'obyiates all 'danger-of curdling, ;m case of atmospheric .changes, and gives a firm, close--grained 1 velvety ;ice -which cut's liko jelly. lii making a'^-fruit cream-strawberry, raspoerry, . poach;- etc., tho fruit, should b'o mnah'ed, mi.x'cd- sugar or. - syrup, aiid afte'i/.standing an hour,added to tho 'cream when . tho latter ;is-.. wholly -or partly frozen. I'can find no' rccipo fdr .'icd cream soda.'.
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Bibliographic details
Dominion, Volume 1, Issue 93, 13 January 1908, Page 3
Word Count
166ANSWER TO CORRESPONDENT. Dominion, Volume 1, Issue 93, 13 January 1908, Page 3
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