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reaM emu 0 Page LABOR (Connecticut) NEWS ire Way .Freeze to gM V f How to Obtain the Best Results from Your Freezer as Told by Cookery Experts at Good Housekeeping Institute THE success of making ice cream at home depends more upon the actual process of freezing than is usually supposed. The same mixture may often be coarse and granular rather than ' smooth and delicate, as it should Je, and all because sufficient care was not taken with the freezing. The first requisites for freezing ice cream are a good freezer, a heavy canvas bag, a wooden mallet, a cup measure, also a quart measure, if possible, and a large spoon or scoop,. A fiber tub or dishpan for holding the cracked ice is also convenient. You will not obtain good results with the use of fine, table salt for ice cream freezing. To prepare the ice for use first break it into rather large pieces wih the aid of an ice pick. Then place these pieces one or two at a time, depending upon their size, in the canvas hag. Then crush finely with the mallet. Then turn this into the pail or tub .'provided for the purpose and continue until enough ice to pack the freezer has been crushed. This is by far the quickest artd the easiest way to prepare 'the ice. It takes much less time and energy and is a cleaner process than using the hand ice shaver. There are two types of ice cream freezers the regulation crank ' freezers and the crankless. These THis is undoubtedly the Best Household Jage published in, the United States. Tell your : friends about it. 'il REAL BARGAINS Men's $6.50 to $8.50 Low Shoes, Tan and Black Kid and Calf Skins, 5.90. Broken lots of Women's $6.00 to $8.00 Strap Pumps and Oxfords, . . $4.95. Girls' and Boys' Play Sandals in Tan and Smoked Elk, $1.45 and $1.65. Boys' Tan and Black all Solid Leather Low Shoes, ' $3.69. Regular $4.50. Women's, Men's, Girls' and Boys' Keds in big variety. ' ! - ' Hosiery, Bathing Shoes. . This advertisement calls your attention to a promise we made you in these columns a couple of weeks ago -Bargains that are Real Bargains, plus the best service we know how to give. y A shoe that is not properly fitted is not a bargain at any price. We insist on a perfect fit with each and every sale. You will be able to distinguish between real and false "bargains" if you patronize The Home of Cheerful Service Good Housekeeping Institute Recipes rHE HOUSEHOLD PAGE is prepared by the Cookery Department of the international ly recognized Oood Housekeeping Institute of Good Housekeeping Magazine, a fully equipped and most modern laboratory, where all sorts of household devices are tried and examined, and where recipes are tested and standard ized by a corps of domestic sci ence experts. Recipes published by the Institute will always "work" if directions are carefully followed. Vare used in radically different ways, and the directions for pack ing them should, not be confused. When using . a freezer of the crank' type first scald well the can in which the mixture is to be put, then run cold water into the can until it. is thoroughly chilled. Scald and cool the coyer and dasher also. Place the dasher in the can and "then pour in the cold mixture of cream. Put on the cover and set the can in the freezer tub. Ad just the top and turn the crank several times to make sure that everything is in good working order. Then pack the freezer. Experience has proved that the best proportions to use in freezing are three parts of' ice ( to one of salt. A quart measure and a cup ESS It I T1 mm W If WJWk . . ..j . .v - y ... . ..'..Am'.,.'.'.,A-.WA,.1.V,:.',-.,.'1 W'W r, -T T The Fir.t Requisites I J-f 'or P"82'11? Ice .1 Lf I Cream, Aside from 1 ggn I I q I Are a Canvas Bag, l- Y2 I Wooden Mallet -fmm-Plk "jT " an'' a ar8e Scoop. JS In Packing, It Is Essential to " . 2 - ; Maintain the f v Corrcet Proportions of Ice and Salt. are convenient for measuring the ice and salt for a quart or two quart freezer. Use the quart measure for the ice, filling it three-quarters full, and use the aJKnii M i i Sonie Appetizing Summer Luncheon Dishes That Are Prepared from Certified Formulas . Tested and Marked with Approval SOUP is usually the last, item on a menu to receive con sideration when the days are hot and sultry, whereas in cold weather "hot soup" is the sugges tion first presented to our minds. We oftentimes omit soup from the Summer menu when really it . should not be neglected. We may serve cold soups. f There is -nothing more pleasing to the eye or the taste then a cool pool of some rich, colored liquid combined with the faint fragrance of fruit. The tart fruits are the ones best suited to a soup that is to be eaten cold. Cherries, grapes, ' strawberries, currants, plum and peach, or a combination of "dark and light plums are usually'good. , The soup may be served in tall . thin glasses, in bpuillon cups which Luncheon Menus Introducing in Proper Menu Surroundings the Delicious Soups Already Described. Cherry Soup Veal Croquettes Tomato Sauce , Rice Border Baking Powder Biscuit , Maple Charlotte Sponge Cakes Coffee s Currant Soup Chicken a la King, Toast Points Tiny Rolls Ice Cream Cake Sandwiches Coffee Pineapple Soup Molded Egg Salad Celery Curls Clover Biscuit Macaroon Custard Coffee Orange Soup Shrimp Patties Radishes Nut Bread Sandwiches Cramel Whip Assorted Cookies have been chilled in the refrig erator, or in glass grapefruit sets in which a small bowl is set in, a larger container ffilled with ice. The recipes for the fruit soups mentioned in the luncheon menus are as follows: Cherry Soup. Carefully wash and stem one quart of sour cherries, reserving one-half cupful for garnishing. Place the remaining cherries in a saucepan and add six cupfuls of water. Simmer gently until the cherries are tender, replenishing the water if necessary. Press through a fine strainer; there Oopyrlcht. 1923 cup measure for the salt. In pack ing, first put in the three cupfuls of ice, distributing it all around the can, then sprinkle over this one cupful of the salt. C oiio aouip jdZ" : -jWi should be three of strained jujee. Reheat the juice to the boiling: point. then add one tablespoonful of cornstarch and two tablespoonfuls of sugar mixed in one-fourth cup vful of , cold water. ' Cook fifteen minutes. Meanwhile crack open the cherry pits and heat to the boiling point in a little of the fruit juice, then strain into the soup. Last, add two teaspoonfuls of lemon juice the amount of lemon juice and sugar added depending somewhat upon the acidity of the cherry Chill, add the one-half cupful of cherries stoned, and Electric Cooking Summer Is the ' Time to Use Electric Utensils. ' TJOW are you off for electric A cooking utensils? This is the time of year to put them to the most frequent use. If you haven't a good supply, can't you afford to buy one or two this season? There are wonderful little combi ' nations in the shape of chafing dishes and grills which boil, toast, and fry. A picnic style meal can be ac complished on the piazza or on the dining room table. With such an equipment, getting breakfast does not require the early rising formerly necessary. You will en joy griddle cakes made on the fry ing pan of your electric stove, or English muffins toasted to just the right shade of brown. King Feature Syndicate. Inp 'IrcM Hr)tilrr Continue in this manner until the cover of the can is reached. Punch with the mallet handle or spoon handle occasionally to make sure that the packing is solid. Then place on top a layer of ice. It is well to be careful not to use salt above the cover opening. This eliminates the possibility of any salt getting into the cream. When the freezer is packed turn the crank steadily and evenly, but not necessarily quickly. After the cream has frozen to a mush the turning may be more rapid. Do not draw off . any of the salt water during the freezing unless by chance it rises so high that there for h -' -fflffliiui (11111- serve with unsweetened crackers if desired. ' Pineapple Bouillon, i To three cupfuls of boiling water add the juice of two lemons and the grated pulp of one pineapple, reserving a few slices of the fruit to be served in the soup. Add six Trips to the Butcher F OR packing house refrigerators the entire dressed beef is divided through the back bone into two sides. When ready for delivery to the retailer, rarely in less than two . weeks, the sides are cut into quarters, and in this form the beef usually arrives at the butcher shop. In purchasing bef, be sure that it is bright red in color and well streaked with fat. The fat and suet of beef should be just off the white rather a faint cream color. There should be little or no odor about beef. Counting from the rear and run ning from the first rib of the fore quarter at about eight inches from the backbone to about the seventh rib at the breast bone is a part that is called the "skirt" or "skirting." This has a very agreeable flavor and is used as a rule for steaks. This is removed first. At a point on the rib about twelve inches from the backbone, a cut is made across the ribs to the shoulder- flights Reserved. may be a possibility of its get ting into the can. Then draw off just enough to lower the water level just below this danger point. It is the melting ice that makes the mixture, so you do not want to lose this. When the cream is frozen re move the top of the freezer and any ice which comes above the cover. Wipe off the cover care fully and remove it. Take out the dasher, . scraping off the cream carefully with a spoon. Then pack the cream do.wn solidly with the spoon. Replace the cover and insert a cork in the hole through which the dasher fitted. Then draw off all the salt water and. repack the freezer, using four parts of ice to one of salt. Cover over with a heavy pad of bur ' lap or newspapers. The cream will be better if allowed to - stand packed for about an hour. , ' When the time for serving arrives, remove the can from its icy packing, wipe, it off care fully, and wrap around it for a moment a cloth wrung out of hot water. Remove the Cover, run a spatula around the sides, and in sert on a serving dish. The cream can then be cut down in slices. It may also be served direct from the can ,using a cone shaped server, if preferred. The crankless freezer is espe cially well adapted to serving frozen desserts at porch or out door meals, or it may be tucked in to the machine on an auto trip. Excellent results' may be obtained 1 by the use of this type of freezer, e Hot D tM There- I Nothing More Pleasing: to the Eye or the Taste Than a Cool, Refreshing Liquid Combined with the Faint Fragrance of a Seasonable Fruit. tablespoonfuls of sugar and simmer gently for terr.minutes. Then strain through a fine sieve, again bring to the boiling point, and thicken with one tablespoonful of corn starch mixed in two tablespoonfuls of water. Cook fifteen minutes. Remove from the fire, chill, and socket and then between the ninth and tenth ribs to the chine. This gives the "set of ribs.". The first six of these are "prime" and the last two "chuck" ribs. The prime ribs are divided into one, two, or more rib cuts and are used for oven roasts, sometimes "standing," but often bound and rolled. The boned rib roast has not quite the fine flavor of the un boned, although the carving does not present the same, difficulties. The first cut makes a better small roast, as it can be cut the proper thickness without unduly inci eas ing the weight. The third cut con tains the tip of the shoulder blade on the eighth rib side, and is, there fore, not quite so desirable, al though it makes an excellent large roast. m k ' ' A chuck roast would contain some of the shoulder blade. It is coarser in texture than the prime ribs and does not bring so high a price. The flavor is good, how ever, and it is a desirable purchase and economical if a roast of from eight to ten pounds is purchased. provided directions for packing are carefully followed. There muut, however, be no deviations from the rules. The result will be well worth the extra trouble if instruc tions are followed carefully and conscientiously. First of all, the measurements must be absolutely level. The ice should be crushed as fine as the rock salt itself. While packing with ice and salt, the cream con-x tainer should be empty, with the cover in place. To pack, pcur' in first one cupful of cold water (if the two-quart size is being used.) Then fill the ice compartment with alternate level cupfuls of ice and salt. Use a long handled spoon to help make the packing oiiu. When the freezer is just as full S3 it can be of ice and salt, pour in another cupful of water. Shake the freezer and if it will hold any more ice and salt, put them in, always bing . sure that you use equal level measurements of each. It is very important to have the measurements exact. Adjuac the cover tightly and invert the can. By this time the food ' compart ment, has become so chilled tha: the sides of it will be all frosted. Pom the cold ice cream mixture in quickly. Adjust the coyer tightly and leave to freeze. 'The usual time for freezing will be about ' one hour. It is possible to lessen this time somewhat by opening the food comporatment from the sides two or three times during the freezing. The cream will "remain frozen in this type of freezer for several hours, and often fcr the entire day, without fuither atten tion or repacking. ays serve" with a few pieces of sliced pineapple in each cup. Currant Soup. Mash one quart of red currants, add three cupfuls . of cold water and simmer fifteen minutes. Strain through a very fine sieve add one-half cupful .of sugar and again bring to the boiling point. Add two table spoonfuls of minute tapicoa and simmer for fifteen min utes or until the tapicoa is transparent. Chill thoroughly before serving. , Plun Soup. "Place -one quart of plums carefully washed in a kettle with one quart of water. Cook until the plums are ten der and broken, then strain through cheese cloth. To the juice add an inch thick piece of . stick cinnamon and six tablespoonfuls of sugar, then re-heat to the boiling point. Remove the cinnamon and stir in one tabelspoonf ul of corn starch mixed with two " tablespoonfuls of cold water. " Simmer fifteen .minutes, chill and serve. Grape Tapioca Soup. , v Stir two tablespoonfuls of minute tapioca into two cupfuls of stick cinnamon and one-fourth teaspoonful of salt, and cook in the top of a double. boiler for fif teen minutes or until transparent. Remove the cinnamon and cool ' slightly, then add two teaspoonfuls of lemon juice, two tablespoon fuls of sugar, and ome and one half cupfuls of 'grape juice. Mix thoroughly, chill and serve. Orange Soup. Combine two cupfuls of orange juice and one cupful of water and simmer three minutes. Then add one teaspoonful of cornstarch and two tablespoonfuls of sugar mixed in one-fourth cupful of water, simmer for fifteen minutes,- and then add one-fourth cupful of lemon juice. Chill and serve. If the oranges are very sour it may be necessary to add more sugar. To Select Chicken Informative Facts On Marketing As ' Given By . the Cooking . Experts of the Institute. CHICKEN is the general ' term used to describe all varieties of this kind of poultry, but strictly speaking, chicken . is a common domestic fowl less than one year old. Fowl is also a general term, , but in cookery, it applies to the full grown domestic hen or cock over one year of age. A broiler is a chicken from two to four months old and because of its tenderness it is suitable for broiling. A frying chicken is at least six months old and becomes a -roaster when it grows beyond that age up to the year old age. If you desire a chicken for fry- -ing, it may readily be seen that a two-year-old fowl would not do.