Recollect that too much sugar added to the ice mixture renders it very slow and difficult to freeze; while too little sugar will make it, freeze unpleasantly hard. Take every care to see that all utensils are scrupulously clean. No. hot or warm mixtures should ever be put into the freezing-pot, or the ice will quickly melt, and be wasted. Every time the lid has to be taken off or opened, before doing so wipe round it most carefully with a damp cloth to remove all freezing mixture. This is a most important point, which, if neglected, results in ices salt as brine. After putting the mixture into the freezing-pot, tightly fixing the lid, start twirling it round,
For souffles, an ice-cave or ice-chest is most convenient ' slowly at first and gradually more rapidly. If the turning of the pot has to be abandoned for a few minutes, throw a piece of wet sacking, blanket, or carpet over the entire freezing-tub. After a few minutes' turning, there will be a thin coating of frozen mixture all over the inside of the freezing-pot. As this keeps on forming it must be scraped off with the spatula or bone knife, and beaten well into the rest of the mixture until smooth. Unless this is done the ice will be rough, and full of little extra hard pieces, instead of being of an evenly frozen consistency throughout.
This turning, scraping down, beating in, and then again twirling the tin, must be continued until the whole mixture has become a thick, creamy mass. It is then ready to mould, or to freeze for a longer period, as desired. The pot must be kept in the freezing mixture until the ices are needed. Every now and then the ice sinks. The water should then be drawn off, and a little more ice and a very little more salt used to replenish the tub. If the lid does not fit quite tightly on the pot, cover the crack by smearing lard over it; it will become so hard that it is easily removed for opening the pot. Tin and copper moulds for ice-making are most inadvisable, as the acids in the mixtures have effects on the metal which are harmful to both flavour and colour.
For souffles, an ice-cave or ice-chest is the most convenient. These somewhat resemble small refrigerators, with hollow sides all round, into which the freezing mixture is placed. Of these there are several designs, one of which is illustrated.
For those who wish for them there are a great number of ice-making machines on the market, all more or less effective; but many experts prefer the hand-turned pewter pot. The machines cost from about 4s. 6d. to £2 or more.