(3427). How To Freeze By Hand In A Long Covered Freezer (Maniere De Glacer A La Main Dans Une Sorbetiere Longue Et Couverte)

Procure a tin freezer with a tinned copper bottom, in preference to all others, or else one of block tin; also a wooden pail deeper than the freezer; this pail, made expressly for freezing purposes, must be bored with two holes; one two inches above the bottom and another an inch and a half below the top of the freezer. Close these holes with well-fitting corks that can easily be removed. Put at the bottom of the pail a flat piece of ice about four inches thick - this is to facilitate the rotary movement, of the freezer - lay the freezer exactly in the center and pack it around with ice. as described in No. 3432; now lift off the cover, pour in, to a third of its height, the prepared composition needed for freezing, turn the freezer rapidly by its handle to the right and then to the left, and as soon as the ice attaches to the sides detach it by sliding the spatula or palette along the sides of the freezer from the top as far down as the bottom. Cover the freezer, turn and detach again and repeat the same operation until the cream is found to be of a sufficient consistency, then finish freezing and have it acquire body, while working vigorously with the spatula, giving the freezer a rotary movement at each turn with the spatula.

If the cream cannot be finished without repacking the freezer, then let a little of the water run out and repack it once more.

Fig. 614.

Fig. 615.

(3428). How To Freeze By Hand In A Wide, Unciovered Freezer (Maniere De Glacer A La Main Dans Une Sorbetiere Large Et Decouverte)

To accomplish this it will be necessary to have a wide and not very deep freezer; pack it in a pail of sufficient size to allow three inches of ice all around; add a little salted water to the ice so as to loosen the freezer before beginning the operation. The inside measurements of the pail should be sixteen inches deep and sixteen inches in diameter, so that when the freezer is packed it will be on a level with the pail. Pour two or three quarts of the composition into the freezer, put on the lid and turn it to the right and left until the movement becomes easy to perform. Lift off the cover; take hold of the edge of the freezer between the thumb and first finger and with the palm of the right hand give it a continuous rotary movement, detaching the ice as fast as it adheres to the sides, and continue the operation until the preparation has congealed sufficiently; then transfer it to another freezer packed beforehand in ice, putting only a little in at a time; in this way it is easier to work and the ices become much finer.

Fig. G16.

(3429). Machine With Long Freezer (Machine Avec Sorbetiere Longuel)

Have a machine with two or three pails and freezers of various sizes, according to requirements (for this see design, Fig. 617). Proportions for a machine containing eighteen quarts and for one containing twelve: Put the composition into the freezer packed in the pail, not having it reach above half the height of the freezer; in the center stand the detaching apparatus, intended for the purpose of detaching the cream from the sides - this turns one way and the freezer itself in the opposite direction; in this manner it detaches the cream from the sides, making it much lighter. Put the cover'on the detaching apparatus and turn the freezer for ten minutes, either by steam or hand. After the cream is congealed take the spatula and detach any cream adhering to it. Should it have to remain in the same freezer, pack it once mure in ice (No. 3432). Proportions for an eighteen-quart freezer: The inside pail is twenty-four inches high; diameter across the; opening thirteen and a half inches; diameter across the bottom twelve inches. Either size should be made of oak an inch thick. The freezer for this pail must be nineteen and a half inches high by eight inches in diameter.

For the inside measurements of a twelve-quart freezer, have the height of the pail twenty-one inches by thirteen inches in diameter at the opening, the bottom to be eleven and a half inches. The freezer for this pail must measure eighteen and a half inches in height and seven and a half in diameter.

Fig. 617.

(3430). Manner Of Freezing, Neapolitan Style (Maniere De Glacer A La Napolitaine)

Have a tin freezer (sorbetiere) capable of holding sixteen quarts of preparation; imbed it in salted ice, and pour into it eight quarts of composition, then turn the freezer from right to left and as soon as it becomes easy to turn seize the edges between the thumb and first finger of the right hand, and move it with a continuous motion. After a suffi-eient quantity of ice adheres, remove it with a copper spoon (Fig 618), to detach it from bottom to top. Another tin freezer must be imbedded beforehand. Put into this second freezer the ice taken from the first; another person must now work this ice until it becomes perfectly smooth and then transfer it once more into a third freezer, packed in salted ice. to preserve it. Ices made this way are remarkably smooth, and can be molded at once.

Fig. 618.