Ice Cream

This popular dainty is more easily prepared than housewives generally think. A patent freezer is not essential. A method for freezing can easily be arranged. A mixture of 6 quarts of pounded ice to 1 quart of rock salt placed in a tub or large pail; place in this the dish containing the cream to be frozen; keep it constantly in motion, at the same time stirring the cream. Have care to keep the ice well up around the dish and the cream will be soon ready to serve, i. e., if the quantity be small. After the method given above do not undertake to freeze more than 2 quarts at a time.

For larger quantities arrange the tub and pail as above, putting in the pounded ice and salt in layers and packing firmly about the inner vessel. Pour the custard or cream in, covering closely. Turn the pail for about five minutes, then open carefully and stir it well, removing all the congealed cream from the bottom and sides. Beat for five minutes; cover again, pack ice and salt upon the lid; cover with several folds of blanket or carpet and leave an hour. Open again carefully, turn off brine, if necessary; scrape the cream from the sides and beat as before. Fill the tub with ice and salt, packing the same over the top of the freezer. Cover with the blanket and leave it four. or five hours. Then pour off the brine, if necessary, and add ice and salt. When taken from the ice, wrap a towel wrung from hot water around the lower part of the freezer, and. turn out a solid column of smooth velvety cream. If not wanted for use at once empty the tub, set in the freezer and pack around with finely broken ice. If to be served in molds fill closely with the frozen cream, fasten securely and bury in ice and salt for an hour. Remove, wipe off carefully, roll them for an instant in a towel wrung from very hot Water and turn out. Serve at once.

This method can only be employed where the foundation of the cream is made of a custard of milk and eggs. Where pure cream is used, and in some of the fancy creams, the freezer must be kept in almost constant motion and the cream beaten and stirred frequently, as in the first rule. Freezing twice is often resorted to in order to give the desired smoothness, even where molds are not used. Wash out the freezer and return the frozen cream. Pack in fresh ice and salt, and freeze one hour longer.

Almost any flavoring essence may be used, and the cream or custard should be sweetened very sweet, as the process of freezing extracts much of the saccharine matter.

Dishes For Ices

Modern glass is miraculously tough, still now and then a dish will crack suddenly when filled with frozen cream. A good way to prevent this is to lay a piece of wet blotting paper in the dish about fifteen minutes before it is needed. Evaporation will soon cool it thoroughly, and ice or ice cream may be laid in it without danger.

Cochineal coloring may be used for pink creams.

Lemon Ice Cream

2 quarts thick cream. , 1 pound white sugar. 8 lemons, juice and grated rind.

Mix together, beat well, let stand half an hour. Beat again, pour into the freezer and freeze after the first rule given at beginning of this department. Freeze twice if not smooth at the first freezing.