Pour the mixture into the tin can; put the beater in and put on the cover; put the can into the tub and see that the point on the bottom of the can fits into the socket in the tub; put on the crosspiece and turn to see if everything is in place; break the ice very fine; ,put a layer of about four inches in the bottom of the tub. and then a layer of salt, using about three times as much ice as salt; put on another layer of ice and one of salt, and continue until the tub is full; turn the crank slowly until the cream begins to harden, then turn rapidly for about ten minutes. It will be hard to turn when the mixture is frozen; wipe the salt and water from the cover; turn back the cross-piece and take off the cover without displacing the can; remove the beater and scrape the cream from it; pack the cream down; put on the cover and cork the hole; put on the crosspiece and pack the ice tightly, adding more ice and salt; let stand two or three hours to ripen. To mould cream, fill the mould, pressing the cream into every corner; cover, seal by wrapping a piece of muslin, dipped in softened fat, around the mould where the cover and mould join; pack in ice and salt for an hour; cover the bucket with an old rug or piece of carpet. This will prevent the ice melting rapidly.
Freeze the cream without any flavoring; when frozen remove the dasher; set a bowl in a pan of ice water; take about a pint of the frozen cream; mix it until it is creamy; add the flavoring desired; mix thoroughly and place in the bottom of the mould; mix another portion of the frozen cream with a second flavoring and spread it on top; continue until the mould is filled; seal and pack in ice and salt for an hour or more. To remove it from the mould, dip into pan of boiling water; remove instantly and turn out the cream; or wrap the mould in a towel dipped in hot water; cut in slices when serving.
One pint or cream, One cupful of sugar, Pinch of salt,
One-half cupful of water, Two teaspoonfuls of vanilla.
Cook the sugar in the water for five minutes; add to the cream: add the vanilla; let cool and freeze.
One pint of cream, One-fourth cupful of water,
A cupful and a half of caramelized sugar,
Boil one cupful of sugar with the water, without stirring, until it begins to brown; then stir until a golden brown in color; add one-half cupful of water and stir until dissolved. To the cream add the salt and caramelized sugar and freeze.
One quart of berries, Two cupfuls of sugar.
Half a saltspoonful of salt. Three pints of cream.
Wash the berries; add one cupful of sugar and the salt and let stand; cook the other cupful of sugar in half a cupful of water for five minutes; add the syrup to the cream; freeze the cream; when nearly frozen wipe off the cover and remove carefully; add the crushed fruit; mixing it thoroughly with the cream; finish freezing and pack.
One quart of cream. One quart of milk, Six eggs,
Two cupfuls of sugar, One-half saltspoonful of salt, Two tablespoonfuls of flavoring.
Beat the eggs until creamy; add the salt; cook the sugar in a half cupful of water for five minutes; scald the milk; add the syrup and pour the hot milk oven the beaten egg; cook over boiling water until creamy, but not curdled; when cool add the cream and flavoring; freeze.
The addition of one tablespoonful of gelatine, softened with a little cold water and dissolved in the hot milk, makes the cream smoother and richer.
Almonds, walnuts, cocoannt or pistachio nuts. blanched and chopped fine or pounded to a paste may be added to any of the recipes for ice cream. Allow one pint of nuts to each quart of cream.
One quart of whipped cream, Three teaspoonfuls of vanilla,
One and one-half cupfuls of powdered sugar.
Whip the cream stiff; drain; add the vanilla and sift in the sugar. Line ice cream mould with white paper; pour in the mixture; cover and seal the cover by dipping a piece of muslin, about one inch in width, into softened fat or grease; draw it tightly around the mould where the cover joins; fasten; pack the mould in a pail of ice and salt, using three times as much ice as salt; cover the pail with an old rug or blanket; let stand five or six hours; when taken from the ice and salt dip quickly into a pan of boiling water or wrap in a towel dipped in hot water; turn out the moose; cut in slices and serve with cake.
One pint of chestnuts, One pint of boiling water, One pint of almonds, Yolks of six eggs, One tablespoonful of vanilla,
One pint of sugar,
One pound of French candies,
One pint of cream,
One pint of pineapple.
Shell, blanch and boil the chestnuts twenty minutes, or until soft; mash and rub through a sieve; blanch the almonds; chop fine and pound to a paste; boil the sugar and water together fifteen minutes; beat the yolks of the eggs until creamy; add the syrup; return to the fire and cook until it thickens; beat until cold; add the chestnuts, fruit, candies, almonds and vanilla, and freeze; pack and let stand two or three hours to ripen.
To blanch almonds or chestnuts, shell the nuts and pour boiling water over them; let stand two or three minutes; then throw them into cold water; remove the skins.
Very thick or very thin cream will not whip; the former will turn to butter and the latter will make a liquid froth.
Cream that will hardly pour should be diluted with equal quantity of milk before whipping. The cream should be icy cold. If you have not a whipping churn, the simplest way to whip cream is to pour into a deep bowl; set in ice water and beat with a Dover egg-beater.
One tablespoonful of gelatine One pint can of pineapple, One pint of sugar,
One pint of water, Juice of one lemon.
Boil the sugar in a half cupful of water five minutes; cover the gelatine with cold water and let stand until softened; pour the hot syrup over the softened gelatine and stir until dissolved; to the pineapple add the pint of water and juice of the lemon: strain the dissolved gelatine into the mixture and freeze.
The whites of three eggs may be substituted in place of the gelatine, if desired. Any fruit juice may be substituted in place of pineapple.
One quart of water, Juice of six lemons,
Two cupfuls of sugar.
Cook the sugar in one cupful of water five minutes; add the quart of water and lemon juice and freeze.
Freeze a fruit ice to a mush and serve in sherbet glasses.