Frozen dishes not only constitute an acceptable form of serving nutriment, but often are a means of furnishing additional liquid and relieving thirst. Ices and sherbets made with fruits and water, have a dietetic value similar to acid beverages. Frozen cream, milk, junkets, custards, etc., have the same nutritive value as the same foods served without freezing.

In giving all very cold dishes, care must be taken not to interfere with the digestion of other foods. Chilling the mouth hinders the formation and activity of saliva; chilling the stomach retards gastric digestion. The latter effect can be avoided by eating ice-cold food very slowly, so that it is partially warmed before reaching the stomach. Frozen foods should not be given when ptyalin digestion is especially important.

General Rules For Freezing

Ice (or snow) and salt are required for the process of freezing. The salt melts the ice, and in melting absorbs heat from the mixture, thus causing it to freeze. The finer the ice, the more quickly the freezing will be accomplished. In packing a freezer allow three level measures of ice to one of salt. This proportion is found best for fine-grained mixture. The can should not be filled more than three-fourths full, as the liquid expands in freezing, and if over-crowded, the cream will become coarse-grained and the cover may be pushed up allowing the salt water to get in.

Freezing In Small Amounts

Put mixture to be frozen into a water-tight baking powder can, or a small tin pail with cover, and stand in large pail or bowl. Pack the ice and salt alternately under and around it (ice pounded fine), using one part salt to three parts ice. Remove cover, and beat mixture with Dover egg-beater until foamy, replace cover and turn can, or pail, back and forth; remove cover occasionally and scrape the frozen mixture from side of can, and beat thoroughly with fork. The mixture will freeze in twenty minutes. "When frozen, place a narrow strip of cloth, dipped in melted beef fat or lard, around the outside of cover to keep out the salt water. Repack in ice, or ice and salt, and cover well until wanted.

Serve frozen dishes in sherbet, champagne, or high glasses; pass on small plate covered with doily, and at the side of the plate a small cake, wafer or a few orange straws may be added; a rose will add to the attractiveness.