Ice cream is more attractive, when served, if moulded, and if one has no fancy moulds, the freezer can will always give the round shape. If moulds are used, the cream should be packed into them closely, filling every crevice. The cover should always fit over and not into the mould. Bind a buttered cloth round the edge of the cover, or lay a buttered paper over the top of the cream, or coat the edge with butter or melted suet to fill all the crevices and keep out the salt water. Bury the moulds in ice and salt; a little less salt than is used in freezing. Cover the ice with wet carpeting. The cream will keep hard several hours, but it is well to examine it occasionally, and when the mould floats, draw off the water and add more ice and salt. When ready to serve, wash off the butter and salt from the mould, lift off the cover and paper, and turn the mould over a platter. The warmth of the room will soon melt the cream sufficiently for the mould to be lifted; if not, then lay a hot cloth on the mould, or dip the mould quickly in warm water. Salt water cannot get into the mould if full, but often when cream is left over and you replace it in the mould only partially filled, the water will get in.