HELPFUL HINTS—about frozen desserts

· No longer is it necessary to use whipping cream or prepare a custard in order to make a dessert with an exceptionally fine texture. Tasty, inexpensive desserts can be made with coffee cream—with half coffee cream and half milk—or even with milk alone.

In making these desserts there are certain points that must be observed. Complete information is given with each recipe.

Use of coffee cream

Coffee cream may be used in place of whipping cream in many frozen desserts by the following method. Substitute an equal amount of coffee cream for the combined quantities of whipping and coffee creams indicated in the recipe. After the first mixture of ingredients has been chilled, add the coffee cream and place in Frigidaire freezing tray until firmly frozen. Then remove the contents of the tray to a very cold mixing bowl and whip with an electric or hand beater until the mixture becomes light and creamy. Return to freezing tray and allow to finish freezing without further agitation.

Coffee cream usually contains 18 or 20 per cent butterfat. It can be used in place of whipping cream for garnishing desserts by first pouring into the freezing tray and allowing it to freeze before whipping. After whipping, place in the freezing tray for additional freezing in order to hold it in proper consistency until serving time.

Freezing method

Your Frigidaire refrigerator has the Cold-Control to speed up freezing. The directions for using it should be followed.

The best method is to set the Cold-Control at the coldest position approximately one-half hour before placing the mixture in the freezer for freezing. This assures colder temperatures in the freezing compartment, which results in faster freezing and better desserts. After the mixture is completely frozen, the Cold-Control should be set at an intermediate position to keep the dessert in the proper consistency until serving time. Important Note: Please see page 4 for use of Cold-Control.

Mellowing improves desserts

All desserts, regardless of kind or the time required for freezing, are much improved in flavor and texture by allowing them to mellow. Especially is this true for fruit creams, fruit salads and similar combinations. This is accomplished by allowing the dessert to remain in the freezing compartment at a higher temperature than that at which it is frozen for some time before it is served. This temperature is obtained by setting the Cold-Control at an intermediate position, as described on page 4.

To avoid buttery taste

A buttery taste in frozen deserts is usually caused by one of two things. Either the cream has been over-whipped or it is too rich in butterfat. The butterfat content of whipping cream varies greatly in different states. In certain localities whipping cream will contain as high as 40 per cent butterfat, making it too rich for a frozen dessert. In this case, it should be diluted with coffee cream or milk. The standard butterfat content for whipping cream is 28 per cent. However, it is possible to whip cream containing only 20 per cent butterfat if it is first poured into the freezing tray and allowed to chill to the freezing point.