The preparation of ices is not a matter of great difficulty, although many suppose it is always necessary to procure them from a confectioner. Failing the correct apparatus, various homely substitutes, such as are found in every household, can be used.
1. A freezing machine or pewter freezing-pot.
3. Wooden spatula.
4. Ice-pick. Homely Substitutes:
1. A good-sized clean milk can, with tightly fitting lid.
2. A zinc bath or wooden washing-tub.
3. Strong bone paper-knife.
The Freezing Mixture. For this, rough ice and coarse freezing salt are necessary. One pound of salt to eight pounds of ice. If more salt is used in proportion to ice, with the view to hasten the freezing process, the result will be that the ice soon liquefies and wastes.
Chip the ice very small, with ice-pick or darning needle, which must be lightly knocked in with a rolling-pin. Put a layer of it in the freezing-tub, sprinkle a light layer of salt over it; then fit in the freezing-pot, or milk-can, containing the mixture to be frozen, with the lid tightly shut, or the freezing mixture will leak in.
Ices are usually divided into four classes:
1. Cream or custard ices.
2. Water ices.
4. Souffles and mousses. In all these classes there are many varieties.