A text-book of cooking

For freezing use three parts of cracked ice to one part of rock salt. For packing use four parts of cracked ice to one part of rock salt. For a granular consistency, as in frappe, use equal parts of chopped ice and rock salt. Freezing. — If a dessert of fine texture is desired, turn the crank slowly and steadily until the mixture is rather stiff, then turn more rapidly. In making water ices, it is considered advisable by some to turn the crank steadily for 5 minutes, than allow to stand 5 minutes, turn again 5 minutes, and continue until freezing is completed. Do not draw off the salt water while freezing the mixture, unless the salt water stands so high that there is danger of its getting into the can. When the mixture is frozen, remove the ice and salt around the top of the can ; wipe the cover and top ; uncover ; and remove the dasher. Then stir the frozen mixture thoroughly ; place thin paper or paraffin paper over the can ; cover ; place a cork in the hole of the cover. Drain off all the water which has collected in freezing; repack the freezer ; cover with carpet, blanket, or newspapers ; and allow to stand in a cold place several hours. Method of Mixing Frozen Foods. — The sugar of a frozen dessert should always be dissolved. To accomplish this a syrup should be made of the sugar and water. (See Experiment 8, p. 29.) For mixtures that contain no eggs, but in which cream or milk is used, the cream or milk should be scalded, and the sugar dissolved in the hot liquid. If eggs are used to thicken ice cream, they should be combined with the sugar and cream as for a soft custard. In sherbets, whites of eggs are often used. They are usually beaten stiff, and added uncooked to the mixture. If fruit juice is to be used with milk or cream, the latter should be chilled before adding the fruit. Fruits that are to be frozen with the other ingredients should be crushed thoroughly. Small fruits, or large fruits cut in pieces, are sometimes added to a dessert after it is frozen, thereby preventing the fruit from freezing and becoming hard. All frozen mixtures should stand several hours before serving, in order to ripen. "FIVE THREES" 8 pints water 3} cupfuls sugar 8 lemons 8 oranges 8 bananas Make a syrup of the sugar and water, and then cool it. Extract the juice from the lemons and oranges ; crush the peeled and scraped bananas with a wooden potato masher. Mix the fruits at once with the syrup. Freeze at once. Explain why it is necessary to scald the can, cover, and dasher of an ice cream freezer. (See Care of Milk, p. 99.) What harm sometimes results from ice cream that has been carelessly prepared ? [illustration: page header] Why should not the salt water be drawn from the freezer during freezing? (See Experiment 05, p. 180.) What is the purpose of placing paper oyer the can when packing the frozen mixture ? What is the purpose of covering the packed freezer with carpet, blanket, or newspapers ? (See The Principle of Fireless Cookery, p. 46. ) Why should *' Five Threes " mixture be frozen at once after preparing the fruit ? LESSON LXII Frozen Creams Frozen desserts consist of : 1. Cream Mixtures: (a) Plain Ice Cream. — Cream, sugar, and flavoring. This is sometimes called Philadelphia Ice Cream. (b) French Ice Cream. — Custard, cream, and flavoring. On the continent, this frozen mixture is called Neapolitan Ice Cream. In this country, three kinds of frozen mixtures served together make up what is termed Neapolitan Ice Cream. (c) Mousse. — Whipped cream, folded into various sweetened and flavored mixtures, placed in a mold, and packed in ice and salt, but not beaten. 2. Water Mixtures : . (a) Water Ice. — Fruit juice, water, and sugar. (6) Sherbet. — Water ice with the addition of dissolved gelatine or beaten whites of eggs. (c) Frappe. — Water ice of coarse texture.