THE BAKERS' GUIDE

Note. — These are a few examples that cover nearly the whole of the principles that govern ice-making. You will gather from them all that is necessary for ordinary occasions. First, observe that eggs, and creams or milk, have to be made into a custard by cooking ; and that the difference between a plain and a rich ice lies chiefly in the ingredients and not in the preparation ; less Or more eggs, milk instead of cream, with added cornstarch and gelatine to give body, will make all the difference ; raspberry and strawberry flavouring substituted for fruit, and a pinch of citric acid in lieu of lemons, cheapen a mixture very much. By having in remembrance the note at the beginning of this article . about the working of poor and rich mixtures, you will be fairly safe. There is a very good thing in. this line that is quite new that I must find space for. When travelling through the United States of America I came across, especially in the cities of New York and Columbus, a kind of frozen meringue mixture, the recipe for which is very simple : Whip some cream stiffly, flavour, colour and sweeten, with any sort of essence, cordial, or liquor. This is put into small fancy tankards (heaped up), and then put into the refrigerator (or freezing cupboard) to freeze without any further working. In some cases this was blended with one-third of whites of eggs whisked to a snow.