as would seem impossible to persons only acquainted Avith the older freezers, which froze the solid mass of custard, pulp, or whatever it was, at once, thereby needing constant attention and work to keep the mixture smooth and evenly frozen. The layer of cream, &c., placed in these tubs should never be more than an inch thick ; the thinner the layer, the quicker it will freeze. The accompanying illustrations. Figs. 4 and 5, Fig. 6. show the freezing tub in its entirety, and in section, showing how the stationary fan scrapes up the film of ice as it gathers on the sides and bottom of the tub, as the tub itself rotates by the motion of the handle. The sectional view also explains the charging of the tub, which only needs the freezing mixture under the pan. The tiny door at (a) in Fig. 4 is intended to allow the operator to examine the condition of the ice without disturbing the 10 ICES. arrangement of the tub unnecessarily. Fig. 6 gives Marshall’s ice cave, open and charged, ready for use. The interstices shown in Fig. 7 between the outer walls of the cave and the inner metal casing, and in the lid, off ready for charging, are filled up with a mixture of two parts ice to one part salt, which rapidly reduces the temperature of the inner cave to 32 degrees of frost, at which point it will stay for several hours ; whilst of course if the cave is care- fully recharged at intervals this temperatm*e can be preserved almost indefinitely. The great convenience of this for a cook, with limited assistance especially, is that the ices can be prepared even twenty-four hours beforehand, before the rush of work is on, and can then be stored in the ice cave without fear of ORIGIN AND KIND II deterioration. If ice only be used, the temperature of the cave wdl be kept exactly at freezing point. Again, if tbe cave be filled up with boiling water instead of ice and salt, a vessel full of boiling liquid can be kej^t hot for a considerable time. According to an expeiiment, made to test the cave’s powers, the cave was charged with boiling water, and a vessel Fig. 7. containing water marking 140 degrees was set in the inner compartment at 4 p.m. At 8 a.m. the next morning, when the cave was examined, the water stood at 80 deg., after sixteen hours in a cold room in November. It is therefore evident that the ice cave can be of great assistance, not only in the pro- duction of luxuries, but of even sickroom necessaries 12 ICES. Tlien again tliere is a charming little freezer brought ont by Messrs. E. E. Eoberts and Son (Eig. 8), at so low a price as to bring it within the leach of any one, and so simple in coustruction as to enable even a child to use it. So that really nowadays, ice- making has been thrown open lo the plainest of plain cooks, and its difficulties reduced to almost nothing. The chief points to bear in mind in using any or all of these freezers, are, strict attention to the dii-ections given in every case, and the most scnipulons clean- liness.

AI-modernized reading of the original text

as would seem impossible to persons only acquainted with the older freezers, which froze the solid mass of custard, pulp, or whatever it was, at once, thereby needing constant attention and work to keep the mixture smooth and evenly frozen. The layer of cream, &c., placed in these tubs should never be more than an inch thick ; the thinner the layer, the quicker it will freeze. The accompanying illustrations. Figs. 4 and 5, Fig. 6. show the freezing tub in its entirety, and in section, showing how the stationary fan scrapes up the film of ice as it gathers on the sides and bottom of the tub, as the tub itself rotates by the motion of the handle. The sectional view also explains the charging of the tub, which only needs the freezing mixture under the pan. The tiny door at (a) in Fig. 4 is intended to allow the operator to examine the condition of the ice without disturbing the arrangement of the tub unnecessarily. Fig. 6 gives Marshall’s ice cave, open and charged, ready for use. The interstices shown in Fig. 7 between the outer walls of the cave and the inner metal casing, and in the lid, off ready for charging, are filled up with a mixture of two parts ice to one part salt, which rapidly reduces the temperature of the inner cave to 32 degrees of frost, at which point it will stay for several hours ; whilst of course if the cave is carefully recharged at intervals this temperature can be preserved almost indefinitely. The great convenience of this for a cook, with limited assistance especially, is that the ices can be prepared even twenty-four hours beforehand, before the rush of work is on, and can then be stored in the ice cave without fear of deterioration. If ice only be used, the temperature of the cave will be kept exactly at freezing point. Again, if tbe cave be filled up with boiling water instead of ice and salt, a vessel full of boiling liquid can be kept hot for a considerable time. According to an experiment, made to test the cave’s powers, the cave was charged with boiling water, and a vessel Fig. 7. containing water marking 140 degrees was set in the inner compartment at 4 p.m. At 8 a.m. the next morning, when the cave was examined, the water stood at 80 deg., after sixteen hours in a cold room in November. It is therefore evident that the ice cave can be of great assistance, not only in the production of luxuries, but of even sickroom necessaries Tlien again tliere is a charming little freezer brought ont by Messrs. E. E. Roberts and Son (Fig. 8), at so low a price as to bring it within the reach of any one, and so simple in construction as to enable even a child to use it. So that really nowadays, icemaking has been thrown open lo the plainest of plain cooks, and its difficulties reduced to almost nothing. The chief points to bear in mind in using any or all of these freezers, are, strict attention to the directions given in every case, and the most scrupulous cleanliness.

The "Queen" cookery books: Ices