ANGEL DESSERT.
Whip ½ gallon whipping cream good and stiff, sweeten with powdered sugar, flavor with a few drops vanilla and add to it ½ pound marshmallows previously cut in small pieces. The cream may be colored pink, green, lavender or any shade to suit any occasion.
WHIPPING CREAM.
Buy a steel baker's mixing bowl, about 2 gallon size, which is about 10 inches in diameter at the top and about 12 inches deep. Get some steel spring wire and twist into a whip. The finer the wire the better.
See that your cream is on ice about 4 or 5 hours before you whip it and while whipping set pan on ice.
TEST FOR ICES.
If you use a syrup gauge for testing ices anywhere from 18 to 22 will work satisfactorily. After the mixture is ready for the freezer, fill the tube with liquid and set gauge in it. Where the liquid comes to on the gauge is the test.
Do not add acid to batch before you freeze it.
STOCK ICES.
Place in a kettle 16 pounds sugar and 2 gallons water. Bring to a boil and place in freezing can. Add enough water to make 9½ gallons and freeze. Use this as a foundation for all ices, adding flavor to suit after it is frozen.
Any flavor or color may be added to ices
