READERS' EXCHANGE

New Zealand Herald, Volume LXXIV, Issue 22628, 16 January 1937, Page 7 (Supplement)

READERS' EXCHANGE

ECONOMICAL ICE-CREAM

A reader at Mount Maunganui, l'/.L.L., lias written to ask for recipes for plain ice-cream, lemon water-ices, and ' "sundaes,'' which are the "least rich" to be had. rnfortuuatcly, the nicest ice-cream mixtures all require at least a little cream, but here are a few suggestions. Instead of fresh cream, evaporated milk may be used in many ice-cream recipes, but the flavour, of course, will not be so delicate. In using evaporated milk, it should first be scalded by putting the unopened tin in cold water and bringing it to the boil, and boiling it for ■"> to JO minutes. The milk should then be cooled and placed in the refrigerator until quite cold. Fruit and Cream Ice Half a pint cream, or unsweetened, evaporated milk. Half-pint fruit puree, •I ok. castor sugar (approximately), squeeze of lemon juice. Prepare the puree 'by rubbing fresh, tinned or stewed fruit through a hair sieve. Add the sugar and the lemon juice. Whip the cream until it is slightly thick, but not stiff, fold it into the fruit and freeze. If tinned or bottled fruit is used, the syrup must be strained off. Only '3oz. of sugar "ill be needed if the fruit is already sweetened. Apricot Cream Icc One pound ripe apricots, 4oz. sugar, half-pint cream, 1 lemon, half-pint water. Halve apricots, remove stones. Put fruit in saucepan with sugar and water; simmer till tender, then rub through sieve. Add strained juice of lemon to fruit puree and let it get quite cold. Whip cream slightly, stir into puree, and freeze in usual way. Other fruits may be substituted for tho apricots, and, if a less expensive icc is wanted, use custard instead of cream. Orange Ice-Cream

(Uncooked with condensed milk)

One cup condensed milk, one cup water, .one cup orange .iuice, one cup cream, one teaspoon gelatine, and a pinch of salt. Soak gelatine in onequarter cup cold water. Stir over heat till dissolved. Dilute- condensed milk with three-quarter cup water. Add dissolved gelatine, pinch salt, and strained orange juice. Whip cream slightly, add to mixture, chill, and mixture is ready for freezing. Peach Ice-Cream (Without cream). Three cups milk, 2 eggs, cup sugar, 2 teaspoons Hour, 2 teaspoons gelatine, 2 tablespoons water, ] cup crushed peaches or pc-ach puree, J teaspoon ratafia or almond essence, pinch of salt, 1 teaspoon lemon juice. Blend flour smoothly with a little cold milk, and heat remainder. Add blended flour to heated milk, stir till mixture boils and thickens, simmer 7 or 8 minutes; add beaten egg yolks and sugar; aiid stir over gentle heat to cook yolks without boiling. Soak gelatine in cold water, and heat till dissolved. Beat egg whites with pinch of salt to stiff froth. Stir gelatine into custard, and when cool, add crushed peaches, strained lemon juice, almond essence, and beaten egg whites.-A few drops of colouring may be added, if preferred, before freezing the chilled mixture. Other suggestions from readers will be welcomed. Removing Transfer Marks P.C.G., Hamilton, wants to know how to remove unnecessary transfer lines in a design which she is wo'rking. This is rather more difficult than removing the whole transfer, but if you rub the marks with a soft rag, well dampened with glycerine or methylated spirit, it should have the desired effect. Has anyone any other suggestiohs? INQUIRIES J.W., wants directions for preserving apricots without sugar. 0.M.T., Jit. Albert, wants good recipes for making home-brewed ale and stout, with hops, malt, sugar and yeast. iv.J.W., Matata, wants a good reliable recipe for pickling onions in white vinegar (ready spiced). No recipe which necessitates boiling first in milk is wanted.