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Kelvin KITCHEN % Joan Adams FLAVORFUL AND FRIGID Something fresh and cold as ice; something pungent, tinted, nice! The answer to this July dessert riddle is a light, fine-textured sher bet, cold as Alpine ice, hued like pale nasturtiams or the stain of wine on snow, and reposing crisp and confident in its own stemmed glasses. A sherbet has a delight ful, fruity flavor that picks up lan guid' appetites. And preparing either a sherbet or an ice is so easy that to promote them seems like encour aging laziness. A sherbet is close cousin to an ice, the simplest of all frozen deserts. An ice is made of a simple syrup of fruit juices, water and sugar, with perhaps a dash of lemon to bring out the flavor of the fruit. When the syrup has cooled, it is frozen to NEW EVENING GOWNS ARE DEMURE There is a quaker-like quality about many ot the new Suwuiet evening gowns. High necks, tun sleeves and crisp sheer fabrics ana to this effect. Here, the tremendous trilled sleeves are ot mousselme ne Boie. the yoke is of the same sheer fabric, topping a printed frock ot crown rayon crepe in tiny red aac white pattern. a mushy stage, removed to a chilled bowl, beaten briskly with a rotdry beater and returned until freezing is complete. In making sherbet, a meringue of egg-whites is added to the partly frozen mixture when it is removed from the freezing unit to be beaten. Some dessert-artists like to add one-half cup of crushed fruit pulp to a sherbet at this point. Ices and sherbets should be stirred twice during the freezing process, to obtain finest texture. You want a nice, frigid dessert but no icebergs, of course. For that reason, make a puree of your fruits before adding to any frozen dessert mixture: That is, crush the fruit and carefully drain off the juice. Fruits are apt to crystallize if froz en whole, forming little lumps of ice in the mixture. You may use the fruit juice as a substitute for other liquids in the recipe but do not add it with the fruit, for it would thin the mixture. Substitut ing other juices than those called for in a recipe adds a bit of adven ture to dessert making, if the occas sion isn’t too important and fail ure somewhat a calamity. Being simple in composition ices and sherbets are harmless as doves unless served after a rich, heavy meal when chilling the stomach re tards digestion. They are ideal for children’s parties, gaily tinted by their own fruit flavoring, garnished with chopped maraschino cherries for color contrast and frozen in fancy moulds. At tea of a formal reception, a colorful grape ice or milk sherbet served with small spiced cakes of sweet, silver-thin cookies are all that are needed. I GRAPE ICE % cup sugar. lVz cups water. 2 cups grape juice. Vi teaspoon salt, cup lemon juice. 1 teaspoon gelatine. 2 tablespoons cold water. Boil sugar and water together slowly for five minutes. Add soft ened gelatine and then lemon and grape juice. Cool to consistency of mush, pour into chilled bowl and whip until light, return to complete freezing. Serves six. FLORIDA MILK SHERBET 1 cup sugar. 2 cups milk. Pinch of salt. 1 lemon. 2 large oranges. 1 banana pulp. Heat milk and sugar slowly to scalding, cool and place in freezing unit until partially frozen. When mixture reaches consistency of mush remove to chilled bowl, add juice of oranges and lemon and ba nana pulp and beat with rotary beater. Return to freezing uhit and complete freezing. Makes 1 quart. TUTTI FRUTI ICE 1 No. 2 can apricots. % cup orange juice. lA cup lemon juice. 1 pint ginger ale. Vi cup honey. Ice Cream Faces and Cookie Hats Give Children Vacation Treat A GALL of ice cream, two raisins for eyes, a currant for a nose, a strip of red cherry for a mouth and a crisp cookie for a jaunty hat—and presto! A funny little face that brings sure applause from the youngsters. Here are short-cut, fail ure-proof ice cream and cookie recipes that will give a distinctive touch to vacation time parties. Peppermint Stick Ice Cream (Automatic Refrigerator) 2/3 cup sweetened condensed milk % cup water 1 cup whipping cream „ 1 cup crushed peppermint stick Blend sweetened condensed milk thoroughly with water. Chill. Whip cream to eustard-like consistency and fold into chilled mixture. Pour in freezing pan and place in freezing unit. After mixture has frozen to a j stiff mush (one to two hours) re- ] nove from refrigerator. Scrape mix I cure from sides and bottom of pan Beat for two minutes and fold in 'rushed peppermint stick caridv 1 PRICE DROP ANNOUNCED BY BAYER COMPANY A new schedule of prices for Bayer Aspirin tablets — the lowest in the history of the Bayer Com pany— went into effect yesterday in all Las Vegas drug stores. The Bayer Company introduced Bayer Aspirin in this country 35 years ago. It has since become one of the most widly used of all drug 2 egg whites. H teaspoon salt. Drain apricots and work though sieve. Combine apricot' pulp with fruit juice, honey and ginger ale. Freeze to a mush consistency. Fold in stiffly beaten egg whites and continue freezing until firm. Serves six. (EDITOR’S NOTE: If you have a question on home-management, send it with a stamped, self-addressed envelope to Joan Adams in care of this newspaper. Misjs_Adams .will ‘answer your question personally.) Smooth out and replace in freezing unit for one hour or until frozen for serving. (Tw'o to five hours, total freezing time.) Serves six. Vanilla Ice Cream (Freezer Method) 1 1/3 cup (1 can) sweetened condensed milk 2 cups thin cream , 1 cup cold water 1 tablespoon vaniUa Thoroughly blend the sweetened condensed milk, thin cream, cold water and vanilla. Freeze in 2 quart freezer. Remove dasher. Pack in ice and salt for one hour or more after freezing Makes l\i quarts. Coconut Macaroons 4 cup sweetened condensed milk 2 cups shredded coconut 1 teaspoon vanilla (optional) Mix sweetened condensed milk and shredded coconut together. Add vanilla if desired. Drop by spoonfuls on a well buttered pan, about one inch apart and pat out into flat round cookies Bake in moderate oven 1350 degrees F.) until a deli cate brown Makes two dozen products and the price reduction will mean a saving to millions of consumers. Last year theBayer Company re duced the price of its 100-tablet package and. according to officials of the company, the distribution in creased so definitely that it was decided to extend the lower price to include the dozen and tw^o-dozen packages and to again reduce the large family size. In announcing its new consumer price schedule, the Bayer Company issued the following statement: ‘Bayer has always kept faith with its custowers by giving them the finest, most uniform product that science can pro duce. Its decision to reduce * prices is evidence of Bayes’s de sire to extend even further its service to its customers.” The new consumer prices of Bayer Aspirin are now effective in 60,000 drug stores throughout.- the Urited - States.