Entertaining Ideas for the Smart Hostess | 29

JUNKET ICE CREAM—No. 44
For the Children’s Party

“For hand-turned freeser:

ae ee 2 junket tablets, crushed
Be. os oe she ee. a cares wae 2 tablespoons cold water
Melt over hot waters. 2 nc eek 2 squares chocolate

and blend into it........:.. OR PE 14 cup sugar

Gen@ually eter ia. ..5 653... ive % 3 cups milk

34 cup sugar

1 teaspoon flavouring
and when mixture is lukewarm (not
hot), add the dissolved junket tablets.
Turn into freezing pan, let stand in
warm. room until set—about 10 min-
Wes; “Bele Mi 0 es as 1 cup heavy cream, whipped

_Note.—For ice cream, never overwhip the cream or texture will not be

good, and ice cream will taste buttery. Pack freezer with six parts crushed
~ice to one part rock salt, turn slowly until mixture is partly frozen, then turn
rapidly, to beat in plenty of air. When firm, open the can, scrape off
dasher, close again and repack; cover freezer with blanket or layers of paper
and leave cream to ripen an hour or so.

DELICIOUS PARFAITS—No. 45

This type of ice may be frozen in the tray of the mechanical refrigerator;
or the mixture may be packed in a covered mould—a layer of wax paper
put on beneath the cover and the latter bound on with a strip of cotton;
bury the mould in a good sized bucket of crushed ice and ice cream salt,
in proportion—four parts to one.

= Bou toa edad tread: . 7s es ae . 34 cup white sugar
3 , 14 cup water
Beat nutit thick cs ee ss 2 egg yolks

and pour the syrup slowly into them,
beating steadily.

Comte Mithes o. 2s es es es 2 stiffly beaten egg whites
Chill well.

Whip until just stiff enough to hold

shane {not too: much). .7... 22.50. e 1 pint whipping cream
WANE SOE as eo ee ee eo a ae 2 teaspoons vanilla

Fold first mixture into cream and pile
lightly into freezing tray or mould.
Freeze quickly. Makes 3 pints.

WHITE PARFAIT—No. 46

Use three egg whites instead of two whole eggs, beating hot syrup into
stiffly beaten whites; beat constantly until cool, fold into whipped cream,
then freeze. (Easily tinted for special colour-schemes).

° YELLOW PARFAIT—No. 47

Use four egg yolks instead of two whole eggs; beat in syrup slowly and
beat until cool. Freeze as directed.