Set the freezer in the centre of the tub; be sure that everything is in place, or it will not work when you get it packed. Have the ice chopped fine, and put in a layer about three inches deep, then a layer of coarse salt about an inch deep, and then the ice, and so on, until the tub is full, having the ice last. Use about one third salt, and two thirds ice. It must be packed very solid After the cream has been put in, and you have turned it ten minutes, pack again, and be sure to get it solid. When the water is troublesome, let off some, but nut all. Stop the hole immediately, and pack to fill the space that was occupied by the water, as the mixture will not freeze until all air is excluded Beat one way until you can no longer turn the beater. Now carefully brush the ice and salt from the cover and take out the beater; cover again and put a cork in the cover. Now pack again with ice and salt. Cover the whole with a piece of old carpet, and let it stand a few hours. Or if you wish to put it in moulds, fill them as soon as you take out the beater; pack them down well, or they will not look smooth when taken out. If you use an old-fashioned freezer, you must have a long iron spoon to beat it with, and a long knife to cut it from the sides with. Turn the freezer with the hands; take off the cover every fifteen minutes. Scrape the cream from the sides, and then beat, as you would cake, tor ten minutes.

When hard, light, and smooth, cover as before directed, or put in moulds Lav the moulds in ice and salt for three hours, and when ready to dish, dip them in warm water for an instant. Wipe and turn the mould on an ice cream dish; remove very gently. Serve immediately