The Simplicity of Making Ices-the Freezing Mixture-classes of Ices-how to Freeze the Mixtures-how to Mould and Unmould-ice Puddings-small Ices and How to Serve Them

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.

Correct Appliances:

1. A freezing machine or pewter freezing-pot.

2. Wooden freezing-tub, with tap to draw off water.

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.

4. Darning needle. Besides these special articles, wooden spoons, basins: and pewter ice-moulds, 1+ the mixture is to be moulded, will be wanted.

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.

When the pot is in position continue packing in layers of the ice and salt round it.

Ices are usually divided into four classes:

1. Cream or custard ices.

2. Water ices.

3. Sorbets.

4. Souffles and mousses. In all these classes there are many varieties.