Directions For Freezing

Select a reliable freezer and one which runs easily. Keep the gearing well oiled.

Adjust the freezing can in the freezer, making sure that all parts fit and that the crank turns readily. Place ice in bag made of ticking or strong sacking, and with a wooden mallet, pound until very fine. Surround the freezing can with ice and rock salt, using three measures of ice and one of salt, for ice cream and sherbets; two measures of ice and one of salt for sorbets, frappes, etc.; equal measures of ice and of salt for molding and for freezing mousses, bombes, and parfaits.

For freezing ice cream, when the freezing can is cold, pour in mixture to be frozen, let stand five minutes, then turn the crank slowly for eight or ten minutes, then more rapidly until mixture is frozen. Remove dasher, scrape cream from sides of freezing can to the middle and press down so as to have the cream one solid mass; let stand to season, or if to be molded, pack in the mold.

A one-pound baking powder can makes an excellent mold if one has no brick mold.

Directions For Molding

Have the mold chilled; press the frozen mixture well into the sides and bottom of mold, packing solidly until overflowing; put on cover, making sure that it fits securely; if in doubt, brush with lard or butter. Tie on cover and immerse in ice and salt, using equal parts of each; let stand one to three hours, depending upon degree of hardness desired. Mousses and parfaits are put directly into the mold, filled to overflowing, covered according to directions, and allowed to stand from four to six hours in ice and salt.

Frozen desserts are divided into: -

Philadelphia ice cream, which is cream sweetened, flavored, and stirred in freezer while freezing; plain ice cream, a custard of different degrees of richness, with or without cream, and stirred while freezing.

Mousses, parfaits and biscuits are made with and without eggs, with beaten or whipped cream, and frozen without stirring.

Water ices are divided into sherbets, frappes, and punch, all stirred while freezing.

Bombes are combinations of ice cream and sherbet, or sherbet and charlotte russe mixture.

Sultana Roll

Line sultana roll molds, or one-pound baking powder boxes, with Pistachio Ice Cream. Sprinkle with candied fruit which has been soaked in brandy over night, and fill with Vanilla Ice Cream or with Silver Parfait, or beaten cream sweetened and flavored. Pack in ice and salt four hours. Serve with Claret Sauce.

Lalla Rookh

Use rule for Philadelphia Ice Cream. When frozen add one cup Jamaica rum. Serve in glasses.

Nesselrode Pudding

To Golden Parfait add one cup boiled chestnuts mashed, one cup candied fruit soaked in wine, one cup chopped pineapple. Flavor with one teaspoon vanilla, one tablespoon sherry. Freeze, pack, mold, and serve with Rum Sauce.

Biscuit Tortoni

Mix one cup pounded macaroons, two tablespoons sherry, two tablespoons caramelized sugar pounded, with Golden Parfait. Pack in paper boxes, pack boxes in pail, and pack pail in equal parts ice and salt, for four hours. Serve in boxes, sprinkle with brown chopped almonds.

Biscuit Glace

Add two tablespoons maraschino, two tablespoons sherry, to Golden Parfait. Fill paper boxes, pack boxes in pail, pack pail in ice and salt, and let stand in ice and salt four hours.

Souffle Glace

1 cup cream.

1 tablespoon grated lemon rind.

4 eggs.

1 cup sugar.

½ cup wine.

1 tablespoon lemon juice.

⅛ teaspoon salt.

Mix yolks of eggs, lemon juice, rind, sugar and salt. Cook until thick. Cool; add beaten whites and cream beaten until stiff. Add wine, fill paper cases, pack cases in pail, and pack pail in ice and salt four hours.