Among the ordinary nurses' outfit is a small pint ice cream freezer; these are not expensive, and only require four or five tablespoonfuls of salt and a pound of ice to freeze a pint or less. If such freezers cannot be purchased, fit a tall quart kettle into a bowl or into a larger tin kettle, and stand it aside to use for freezing cream and sherbets for the sick. While this is an old-fashioned way, if the kettle is twisted back and forward and the mixture stirred down from the sides every few minutes, it takes but a short time to freeze a pint of cream.
In many cases a little frozen cream, unsweetened and unflavored, is acceptable and pleasing to the patient. In fever, frozen fruit juices or sherbets allay thirst.
Pack the freezer or kettle with fine salt and ice, in the proportions pf two-thirds ice and one-third salt. For small freezers, use ordinary table salt if coarse salt is not at hand. Put the cream in the freezer, turn it slowly at first until the cream is icy cold, then freeze quickly.
Add a tablespoonful of sugar to a half cupful of good cream; when the sugar is dissolved put the mixture into the ice cream freezer and stir until it is frozen.
Add a teaspoonful of sugar and a tablespoonful of black coffee to a half cupful of cream; freeze.