General Rules

Ice (or snow) and salt are necessary for freezing cream, fruit, etc. Salt melts the ice, and in melting it absorbs heat from the cream, thus causing the cream to freeze. For each cup of rock salt used, allow three cups of broken ice. Pound ice in a bag or piece of carpet.

To pack the freezer: Put three cups pounded ice around the can, then sprinkle one cup of rock salt, and pack in alternate layers of ice and salt until within an inch of the top of the can. let it stand from ten to twenty minutes to chill, then turn or beat until the cream is frozen. Pack away with ice and salt around and over the can.

Vanilla Ice Cream

One quart of cream, one pint of milk, two cups sugar, one tablespoonful vanilla, white of one egg, beaten ; strain cream. For peach ice cream leave out vanilla and add one quart of peaches, mashed fine, after cream is partly frozen.

Put the mixture into a can with a tight cover and stand it in a pail. Pack the ice and salt around it, beat the cream, and turn the can back and forth, opening it once in five minutes to scrape the cream from the sides of the can and stir thoroughly. It should freeze in twenty minutes.

Strawberry Ice Cream - One quart cream, one pound sugar, one and a half quarts strawberries; put one teacup new milk and half the sugar on to boil in a double boiler; when sugar is dissolved set aside to cool; rub the berries through a colander, and then add the remaining half of the sugar to them; pour the sweetened milk and cream into the freezer and freeze ; when nearly done add the berries and beat thoroughly.

Banana Ice Cream

Remove the peel from eight ripe bananas, mash them into a pulp, then beat them thoroughly with one quart of cream. Sweeten and freeze the same as ordinary cream. The bananas may be grated or chopped fine.

Chocolate Ice Cream

Melt one and one-half squares Baker's Chocolate and dilute with hot water to pour easily, add one quart thin cream ; then add one cup sugar, a sprinkle of salt, and one tablespoonful vanilla, and freeze.

Orange And Lemon Water Ice

Juice of four lemons, juice of four oranges, four cups sugar, four cups water, whites of four eggs, well beaten, add last, then freeze very slowly.

Lemon Water Ice

To the juice of six large lemons add one quart water and one quart sugar. Make a syrup of part of the water and sugar, then add lemon juice and rest of water. When half frozen add whites of four eggs beaten to a stiff froth.

Fruit Ices

Take three each of oranges, lemons and bananas, and one pint of strawberries or raspberries. Put the fruit into a coarse strainer and rub it through into a large bowl. Pour three cups of cold water through the strainer, add three cups of sugar. Stir and freeze.

Lemon Sherbet

Juice of four lemons, strained, one quart water, one and a half pints granulated sugar, one-fourth box

Pink Plymouth Rock gelatine, soaked in cold water half an hour ; place in vessel in warm water to melt; one teaspoonful vanilla, one pinch soda; mix all together, then put in freezer and when nearly done add the well-beaten white of one egg, then freeze until solid. Sufficient for fourteen persons.

Pineapple Sherbet

Two large pineapples or one quart can, one and one-fourth pounds sugar, juice of two lemons, one quart of water. Pare the pineapples, cut them, and remove the cores, or the pineapple may be grated around them ; boil the sugar and water together for five minutes, take it from the fire, add the grated pineapple and the juice of the lemons; strain through a cloth, pressing hard to get all the juice. Freeze, and when almost done add the meringue, which is made as follows: Beat the white of one egg until frothy, then add a tablespoonful of powdered sugar and beat until white and stiff.

Milk Sherbet

Put one quart of milk into the can and let it freeze five minutes.

Mix together two cups of sugar and the juice of three lemons; stir into the milk, and freeze.