To Freeze Ices

Use one measure of freezing salt to three measures of finely cracked ice for ice cream, sherbet, and all mixtures which are to be churned. Freeze slowly, remove dasher, pack solidly, add fresh salt and ice, and let stand for an hour before serving. To freeze mousse, bombe, and all unchurned mixtures, pack in equal parts of salt and ice, and let stand three hours.

Frozen Custard

1 quart milk

2 eggs

1 cup sugar

2 teaspoons cornstarch 1 tablespoon vanilla Few grains salt

Scald milk; beat eggs slightly, add sugar mixed with cornstarch, and stir into milk; cook over hot water for twelve minutes, stirring constantly at first. Cool, add vanilla and salt, and freeze. Part cream may be used to advantage, or one can of evaporated milk with enough fresh milk added to make one quart.

Orange Velvet Cream

1 cup sugar 1 cup water Whites of 2 eggs

1 cup orange juice

Juice of 1 lemon

1 pint cream whipped

Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.

Frozen Watermelon

Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.

Cider Frappe

1 quart sweet cider 1 cup sugar

Juice of 3 oranges Juice of 1 lemon

Mix cider, sugar, and strained fruit juice; freeze to a mush, and serve in frappe glasses with the roast.