To Freeze Ice Cream in a Crank Freezer, have the icecream container not more than three-fourths full. The turning of the crank incorporates air in the mixture and the freezing causes expansion, so allow plenty of room for "swell." Place the can containing the mixture in the freezer pail. Cover the can and adjust the top. Turn the crank to be sure that the cover fits tight. Add the ice and salt mixture as directed. Turn the freezer slowly until the mixture begins to freeze; then turn it more rapidly. This beats up the cream and produces a swell.

Ice cream takes from twelve to twenty minutes to freeze in a crank freezer. Ices and sherbets take from twenty to thirty minutes.

To Freeze Ice Cream in a Vacuum Freezer, pack in the same manner as when a crank freezer is used. Several times during the two hours that are necessary for freezing, remove enough ice so that you can uncover the can without danger of salting the cream; scrape the mixture from the sides of the can with a spoon or paddle and beat thoroughly.

For Quick Results with the Automatic Refrigerator, take these precautions:

1. Chill your mixture well before freezing.

2. Do not try to freeze pans of water at the same time with desserts.

3. Do not open and close your refrigerator doors often or place warm, steamy foods in the box while you are freezing desserts.

4. Do not have the mixture too sweet or it will not freeze.

Ice cream mixtures having a heavy custard base respond very well to the automatic refrigerator. It is best to cook only the yolks of the eggs, then chill, and finally fold in the beaten whites just before freezing. This method not only gives a better texture but a greater volume to the finished product.

Refreshing and palatable sherbets may be frozen in the automatic refrigerator, but they are likely to be granular even when gelatin and beaten egg-whites are added.

Ice-creams and sherbets, and all other frozen desserts having a custard or gelatin foundation should be very vigorously stirred one hour after being placed in the refrigerator to freeze, and several times subsequently at half to three-quarter-hour intervals.

The addition of whipped cream does much to make the texture fine and smooth. Crushed fruit, marshmallows, grape nuts and crumbled graham crackers will also make desirable textures.

Recipes which are especially good for refrigerator freezing are: rennet-custard ice cream, maple-fruit ice cream, peach ice cream - No. 2, prune ice cream, raspberry ice cream, chocolate ice cream, frozen pudding, peach meringue, maple mousse, strawberry mousse, maple parfait, biscuit glace, charlotte glace and marshmallow mousse.

In all of these recipes, except the rennet-custard ice cream, the cream must be whipped. In making chocolate ice cream, add the whipped cream when the mixture is half frozen.