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Amy Martin Household Editor m.L St c, reel m n Ice Cream SUNDAY, MONDAY . . . any day is just right for ice cream. Once upon a time ice cream lovers had to wait and wait while the hand-crank freezer turned away. But now you can buy any possible flavor ice cream and doctor it up as you wish. Or you can return to the days of homemade ice cream with either a hand-crank or electric freezer. Commercially packed ice cream may be made to your taste by combining different flavors with different fruits. Or you can combine the favorite cake and ice cream into one dessert and make a glamorous Alaska. PEPPERMINT BROWNIE ALASKA (Pictured) Make your favorite brownie recipe in a well-greased 9" round pan, or use the new mint-fudge brownie mix. Bake 30 to 35 minutes. Cool in pan 10 minutes. Run knife around edge of pan; turn out, without cutting, on cake rack and cool thoroughly. A loose bottomed cake pan would' make this easier. Place cooled brownie layer on bak ing sheet. Spoon 1 to 2 pints vanilla ice cream on top of brownie layer. Cover completely with peppermint meringue (below). Bake in 400° F. oven for 4 to 5 minutes, or until lightly browned and serve immediately. To facilitate serving, you can prepare the brownie and ice cream layers and have them frozen, then just at serving time add the meringue. Peppermint Meringue: Beat 4 egg whites until frothy. Gradually beat in Vz cup sugar. Continue beating until stiff and glossy. Fold V 4 cup crushed peppermint sticks. If, however, you want to enjoy the ice-cream making of yesteryear, you FARM KITCHENS ARE just about the last frontier for cream cookery. Good thick cream that Grandmother used as a matter of course in her rich, tasty meals has become a 40-cents-a cup luxury to be used sparingly for most of the nation's population. It is becoming so rare, in fact, that the won derful cream recipes are slowly being lost rather than handed down—a loss indeed for those who still regularly have a jar of cream in the refrigerator. Cream is good in biscuits, desserts, main dishes, vegetables—sweet or sour. Take biscuits. If your regular biscuit recipe calls for one-fourth of a cup of shortening and three-fourths of a cup of milk, try substituting about a cup of cream. The amount will vary slightly with the thickness of the cream —just add until the dough follows your fork around the bowl. Roll and bake as usual. Casserole Dishes Cream also makes an excellent sub stitute for white sauce or cream of mushroom soup in making casserole dishes. For scalloped potatoes, for in stance, layer thin slices of potato into a greased two-quart casserole, adding a few cubes of process cheese, a little chopped onion and salt and pepper. buy a bright, clean plastic freezer, either electric or hand operated or use the old family freezer. And many a family picnic this summer will call for just such an ice cream. Mrs. Allen Sheldon, Kalispell, makes a variety of tasty ice creams. Her recipes are easy and should encourage you to make your own. SOFT ICE CREAM 3 eggs 2 cups sugar Vz teaspoon salt 1 pint cream IV 2 quarts milk 2 teaspoons pure vanilla Mix all ingredients together with elec tric mixer. Freeze in a 1-gallon freezer. This is a soft ice cream like you buy in drive-in stores. VANILLA ICE CREAM 4 eggs 1 quart milk 2 quarts cream 2 cups sugar 4 teaspoons vanilla Vz teaspoon salt Mix ingredients together in a large bowl, beating until sugar dissolves. Pour into 1-gallon freezer and freeze. Let stand 1 or 2 hours after freezing to improve the flavor. BLACK WALNUT ICE CREAM 2 eggs, well beaten Vb teaspoon salt Vz cup sugar Vz teaspoon black walnut extract Vz cup light corn syrup 1 cup milk 1 cup cream or evaporated milk Vz cup chopped walnuts (optional) Beat eggs until light and lemon colored. Add salt and sugar gradually and continue beating. Stir in extract combined with syrup, milk, cream and nuts. Blend and freeze. Makes 2 quarts C^recurt C^oob er v By MRS. HENRY LETELLIER Pour cream slowly over the mixture, trying to coat all pieces on the top layer, until it appears to be standing about a third of the depth of the pota toes in the dish (about a cup). Garnish with parsley flakes and bake about an hour and a half at 350 degrees. Cream can also substitute, royally, for the milk with flour thickening usual ly used in macaroni and cheese dishes. Squash Casserole For an elegant vegetable dish, almost a meal in itself, try squash casserole made with cream. Peel and remove seeds from Hubbard or other firm win ter squash and cut in half-inch cubes. Place in greased two-quart casserole, sprinkle with salt, about a tablespoon of sugar, one to two tablespoons of brown sugar. Add about a cup of cream, again being careful to coat all pieces on the top layer, to a depth of about one-third of the squash. Sprinkle with cinnamon and bake at 350 degrees for an hour and a half to two hours. In desserts, of course, cream shines in all its glory. Here are two cakes. uü,' s <■ Ü ÜI è* : - '■i*' *'■ y. m f m * i , % I f: W :*r* m m m S: ice cream. This recipe may be made in ihe freezing section of your refrig erator too. After mixing as the recipe says, put in ice cube trays. When ice cream starts to get ice crystals, take out of trays and beat with electric mix ture until frothy. Put back into trays and freeze. STRAWBERRY ICE CREAM 1 quart strawberries (2 to 2 Vz cups mashed) Vz to 2/3 cup sugar 1 cup sugar 2 tablespoons flour or cornstarch dash salt IVz cups milk 2 beaten eggs 2 cups cream or evaporated milk 1 teaspoon vanilla Mash strawberries and sprinkle with Vz to Vz cup sugar. Mix 1 cup sugar. an icing and a pie, all mouth-watering good and * all demonstrating cream's usefulness as an "easy'" ingredient: BROWNSTONE FRONT CAKE 4 beaten eggs 2 cups sugar 2 cups sweet or sour cream 2Vz cups flour 4 tablespoons cocoa 2 level teaspoons soda Pinch of salt 1 teaspoon vanilla There is almost no wrong way to mix this cake, but probably the best way is to beat eggs, add sugar, then cream, then sifted dry ingredients and vanilla. Bake in three layers or 9x13 inch loaf pan at 350 degrees for 25 to 35 minutes. Makes a big cake. The cake is equally good made with sweet or sour cream, but probably a little more moist with sour. PLAIN CREAM CAKE 2 eggs 1 cup sugar 1 cup cream 1 Vz cups flour 2 teaspoons baking powder flour or cornstarch, and salt; stir in milk. Cook over low heat or double boiler until mixture thickens. Stir small amount of hot mixture into eggs, re turn to hot mixture and cook 1 minute. Chill. Add berries, cream and vanilla to custard mixture and freeze in a 2-quart or larger freezer. If you do not have fresh berries you can substitute one package of straw berry flavored gelatin (dissolved in 1 cup hot water and cooled a little) in place of the berries. Mrs. Sheldon suggests that you make your own ice by freezing it in a roaster in your freezer. Then you can put it in a bag and break up the ice with a hammer. Before using the ice cream freezer she suggests you take the can. top and beater and put in the freezer to chill. It cuts the cranking time in half. Pinch of salt Vanilla or other flavoring Beat eggs, add sugar, then cream and sifted dry ingredients. Bake at 350 degrees for 25 to 35 minutes. CREAM ICING 1 cup cream 2 cups sugar Flavoring Cook cream and sugar, stirring occa sionally, until a few drops form a soft ball when placed in cold water. Add flavoring. Cool in pan of cold water, beating until mixture begins to hold its shape, then spread on cake. It sets up fast, so you have to get it on the cake in a hurry when it is ready. For variation, substitute brown sugar for one cup white and add a dash of cinnamon. one cup sugar SOUR CREAM PIE 1 cup raisins 1 cup sour cream Vz cup sugar (or more) A dash of nutmeg and cinnamon 2 eggs Pinch of salt Unbaked pie shell Mix ingredients and pour into un baked pie shell. Bake slowly, as for custard, at 300 degrees for 50 to 60 minutes.