Fill the freezer can only three-fourths full, as the ice increases in bulk during the freezing, and, if the can is crowded, the dessert will be coarse grained. Then set the,can in place, adjust the dasher and handle, and pack in layers with ice and salt, to the top, if the freezer is to be filled; just cover the mixture line, if a smaller amount is being prepared. Then set the freezer in a dish pan on a table or stool, so that it will be of convenient height, and turn the crank, slowly at first, then more rapidly, when the ice is frozen to a mush. If cream is to be frozen frequently, a stationary box of correct height with screw eyes should be arranged. The freezer should have two links attached, so that it will not be necessary to hold it during the freezing process. The water should never be drawn off, unless it is liable to overflow into the can, for it is extremely cold and is the vehicle which freezes the cream. It should freeze in fifteen to twenty minutes, if a modern freezer is used. When the cream is done, draw off the water, remove and scrape the dasher, cork the top of the can, and re-pack; then cover with sacking or old carpet to retain the cold air, and let stand to become smooth or "ripen."

Packing And Freezing Mousses And Parfaits

Dip the mould in cold water, fill with the mixture, cover with paraffine paper and press on the lid, letting the paper project. If the lid fits tight, no further sealing is necessary, but, if it is a little loose, bind the opening with adhesive tape, or smear it with lard, and bind around with a strip of cloth.

Pack in equal parts of ice and salt, packing them in layers rather than mixing together. Let stand from three to four hours to become solid.