Ices are made of water with sugar and fruit juice, custard, junket, milk or
cream with fruit juice or other flavouring. Ices made with milk or cream
contain the most nutriment.
Ices on account of their extreme cold are somewhat difficult to digest. Those
made with cream, on account of their richness, may upset people with delicate
digestions.
All ices should be eaten slowly and in small quantities, and should never. be
taken by anyone when overheated.
It is not wise to eat ices, especially rich ice cream, at the end of a heavy
meal. In hot weather they form a pleasant dessert after a light meal, and are
best eaten with sponge or other light cake.
Ices may be divided into six kinds:
I. Water Ices, made of fruit juice, sugar and water. One or two tablespoons
of lemon juice are added to most fruit to sharpen and improve the flavour. bse
the sugar and water are made into a syrup the ice has a finer grain.
_II. Sherbets are water ices, or milk with sugar and fruit juice, to which a
small quantity of dissolved gelatine or the whipped white of egg are added to
give more substance to the ice.
III. Junket Ices are made with a well flavoured and sweetened junket,
which is poured into the freezer when in a soft, creamy condition, and then
frozen. One part of cream to three parts milk makes a richer junket ice cream.
IV. Custard Ice is made of custard with or without cream. The custard
needs to be well flavoured and sweetened. Use one or two tablespoons of extract
to each quart. Chill custard before freezing.
V. Rich Ice Cream (sometimes called Philadelphia) is made of thin cream
with sugar and flavouring. The cream is a finer grain if scalded and cooled.
Sieved fruits may be added just before freezing.
All the above are stirred while freezing.
VI. Very Rich Ice Cream (Mousse or Parfait), made of double cream which
is whipped, sweetened and flavoured, then put into a mould and packed in a
freezer. This is not stirred whilst freezing.
General Rules for Freezing Ices.
(1.) Fit machine together and see that all parts are in good working order
and oiled.
(2.) Scald freezer can and pail before and after using, then rinse in cold
water.
(3.) The mixture must be cold before it is placed in the freezer.
(4.) The can should be only two-thirds full, as ices expand when frozen.
(5.) Use finely crushed ice (crush in a sack with a mallet) and coarse rock
salt.
84 GIRLS’ HOME MANUAL
Allow one measure of salt to three of crushed ice for fine grained creams.
Put a layer of ice three inches deep at bottom of pail around freezer can, then a
measure of salt evenly over it, and continue this until ice is full level with top
of pail. Pack tightly. The ice and salt in the above proportions may be well
mixed in a pan and then packed around freezer,
Explanation of Freezing.
A mixture of ice and salt is much colder than ice alone. Salt has an attrac-
tion for water and causes the ice to melt. The melting ice absorbs heat from
whatever is in the freezer can and reduces the temperature to freezing point.
The finer the ice is crushed the more quickly it melts and freezes what is in the
can. The mixture in freezer can is stirred all the time so that all parts may
come in contact with the cold surface of the can and so quickly freeze.
(6.) Turn crank slowly at first until the mixture is chilled, then turn more
quickly.
(7.) When the cream is frozen, remove the beater, scrape cream from sides
of can and pack solidly. Put a stopper in opening of cover. Pack with ice and
salt, using one part salt to four parts ice if more is needed. The freezing mixture
should come to top of can. Cover top of freezer with newspapers or carpet.
Leave cream one hour or more to ripen. Do not pour off the water from
freezer, it will trickle out from hole in tub.
Page 52
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Ices are made of water with sugar and fruit juice, custard, junket, milk or cream with fruit juice or other flavouring. Ices made with milk or cream contain the most nutriment.
Ices on account of their extreme cold are somewhat difficult to digest. Those made with cream, on account of their richness, may upset people with delicate digestions.
All ices should be eaten slowly and in small quantities, and should never be taken by anyone when overheated.
It is not wise to eat ices, especially rich ice cream, at the end of a heavy meal. In hot weather they form a pleasant dessert after a light meal, and are best eaten with sponge or other light cake.
Ices may be divided into six kinds:
I. Water Ices, made of fruit juice, sugar and water. One or two tablespoons of lemon juice are added to most fruit to sharpen and improve the flavour. If the sugar and water are made into a syrup the ice has a finer grain.
_II. Sherbets are water ices, or milk with sugar and fruit juice, to which a small quantity of dissolved gelatine or the whipped white of egg are added to give more substance to the ice.
III. Junket Ices are made with a well flavoured and sweetened junket, which is poured into the freezer when in a soft, creamy condition, and then frozen. One part of cream to three parts milk makes a richer junket ice cream.
IV. Custard Ice is made of custard with or without cream. The custard needs to be well flavoured and sweetened. Use one or two tablespoons of extract to each quart. Chill custard before freezing.
V. Rich Ice Cream (sometimes called Philadelphia) is made of thin cream with sugar and flavouring. The cream is a finer grain if scalded and cooled. Sieved fruits may be added just before freezing.
All the above are stirred while freezing.
VI. Very Rich Ice Cream (Mousse or Parfait), made of double cream which is whipped, sweetened and flavoured, then put into a mould and packed in a freezer. This is not stirred whilst freezing.
General Rules for Freezing Ices.
(1.) Fit machine together and see that all parts are in good working order and oiled.
(2.) Scald freezer can and pail before and after using, then rinse in cold water.
(3.) The mixture must be cold before it is placed in the freezer.
(4.) The can should be only two-thirds full, as ices expand when frozen.
(5.) Use finely crushed ice (crush in a sack with a mallet) and coarse rock salt.
Allow one measure of salt to three of crushed ice for fine grained creams. Put a layer of ice three inches deep at bottom of pail around freezer can, then a measure of salt evenly over it, and continue this until ice is full level with top of pail. Pack tightly. The ice and salt in the above proportions may be well mixed in a pan and then packed around freezer,
Explanation of Freezing.
A mixture of ice and salt is much colder than ice alone. Salt has an attraction for water and causes the ice to melt. The melting ice absorbs heat from whatever is in the freezer can and reduces the temperature to freezing point. The finer the ice is crushed the more quickly it melts and freezes what is in the can. The mixture in freezer can is stirred all the time so that all parts may come in contact with the cold surface of the can and so quickly freeze.
(6.) Turn crank slowly at first until the mixture is chilled, then turn more quickly.
(7.) When the cream is frozen, remove the beater, scrape cream from sides of can and pack solidly. Put a stopper in opening of cover. Pack with ice and salt, using one part salt to four parts ice if more is needed. The freezing mixture should come to top of can. Cover top of freezer with newspapers or carpet. Leave cream one hour or more to ripen. Do not pour off the water from freezer, it will trickle out from hole in tub.