To obtain full success, attention must be paid to
the charging. The ice used should be weighed, and
the proportion of salt mixed with it also carefully
measured, and the two should not be mixed
haphazard. The ice should be broken uj) into small
knobs, as even in size and shape as anyway possible,
a layer of ice being then put in and then a layer of
salt, proceeding thus till the whole is used, and the
ORIGIN AND KIND.
13
Itwo are perfectly blended, tlie whole being then well
: shaken together to pack it closely. In large house -
: holds where ices are in constant use, ice crushers,
• which crush the ice blocks into equal knobs are in
'request, but in smaller establishments the following
'will be found the most convenient method. Lay
•the ice on a piece of clean sacking or house-flannel,
and chip off the pieces with an ice pricker or a
] mallet ; or else throw a flap of the flannel over the
ace, and crush it up with a hammer. In Marshall’s
, ice cave there is a screw J3lug fixed to both the body
and the door of the machine, by which the melted
iice, brine, &c., can be removed, while the machine
can be re-charged without opening the inner cave in
wliich the ice or material to be frozen is placed. By
’this means all chance of tainting the ice by the salt
' of the freezing mixture is utterly avoided, and there
;is no need to go to the expense of tightly closed
1 pewter moulds, such as were required by the old
method of burying the ice pudding, &c., in the
1 freezing mixture. Moreover, thanks to the ice cave,
souffles glaces are as easy to make as any other form
of ice pudding.
When the freezing mixture has been duly con-
sidered, attention must next be bestowed on the
•materials to be frozen. For cream or custard ices it
may be reckoned that 4oz. of sugar to the pint
■ of custard is the fair average ; but this must to some
► extent depend on the fruit of which the ice is to be
' composed, therefore it is better to trust somewhat to
• one’s palate, bearing in mind that freezing reduces
•the sweetness. Another thing to remember is that
14
ICES.
in freezing, the material to be frozen expands in the
process, therefore allowance for this should be made.
In fact to obtain a quart of ice a vessel of a gallon
capacity is the safest.
Lastly, when the ices have been made and tvu’ned
out, special attention must be bestowed on the
utensils used, which should be carefully washed and
rinsed out, to remove any trace of tbe brine, which
will otherwise inevitably rust the machine hopelessly.
Especially is this the case with Messrs. E. Roberts’
pretty little machine, which in gratitude for the
modesty of its price, and the simplicity and success
of its action, well deserves tbe attention which vdll
preserve its usefulness. From experience, I know
that, fairly treated, it compares favourably with
many higher priced machines ; and, if lacking (natur-
ally), the infinite variety obtainable with my favourite
Marshall’s freezer, and ice cave, will yet enable
modest housewives to produce extremely good plain
ices and sorbets, not to mention the form of ice-
puddings known as Moscovites.
CHAPTEE II.
PLAIN ICES, CEEAM AND WATER.
Page 5
Presented as published in 1902. 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
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To obtain full success, attention must be paid to
the charging. The ice used should be weighed, and
the proportion of salt mixed with it also carefully
measured, and the two should not be mixed
haphazard. The ice should be broken uj) into small
knobs, as even in size and shape as anyway possible,
a layer of ice being then put in and then a layer of
salt, proceeding thus till the whole is used, and the
ORIGIN AND KIND.
13
Itwo are perfectly blended, tlie whole being then well
: shaken together to pack it closely. In large house -
: holds where ices are in constant use, ice crushers,
• which crush the ice blocks into equal knobs are in
'request, but in smaller establishments the following
'will be found the most convenient method. Lay
•the ice on a piece of clean sacking or house-flannel,
and chip off the pieces with an ice pricker or a
] mallet ; or else throw a flap of the flannel over the
ace, and crush it up with a hammer. In Marshall’s
, ice cave there is a screw J3lug fixed to both the body
and the door of the machine, by which the melted
iice, brine, &c., can be removed, while the machine
can be re-charged without opening the inner cave in
wliich the ice or material to be frozen is placed. By
’this means all chance of tainting the ice by the salt
' of the freezing mixture is utterly avoided, and there
;is no need to go to the expense of tightly closed
1 pewter moulds, such as were required by the old
method of burying the ice pudding, &c., in the
1 freezing mixture. Moreover, thanks to the ice cave,
souffles glaces are as easy to make as any other form
of ice pudding.
When the freezing mixture has been duly con-
sidered, attention must next be bestowed on the
•materials to be frozen. For cream or custard ices it
may be reckoned that 4oz. of sugar to the pint
■ of custard is the fair average ; but this must to some
► extent depend on the fruit of which the ice is to be
' composed, therefore it is better to trust somewhat to
• one’s palate, bearing in mind that freezing reduces
•the sweetness. Another thing to remember is that
14
ICES.
in freezing, the material to be frozen expands in the
process, therefore allowance for this should be made.
In fact to obtain a quart of ice a vessel of a gallon
capacity is the safest.
Lastly, when the ices have been made and tvu’ned
out, special attention must be bestowed on the
utensils used, which should be carefully washed and
rinsed out, to remove any trace of tbe brine, which
will otherwise inevitably rust the machine hopelessly.
Especially is this the case with Messrs. E. Roberts’
pretty little machine, which in gratitude for the
modesty of its price, and the simplicity and success
of its action, well deserves tbe attention which vdll
preserve its usefulness. From experience, I know
that, fairly treated, it compares favourably with
many higher priced machines ; and, if lacking (natur-
ally), the infinite variety obtainable with my favourite
Marshall’s freezer, and ice cave, will yet enable
modest housewives to produce extremely good plain
ices and sorbets, not to mention the form of ice-
puddings known as Moscovites.
CHAPTEE II.
PLAIN ICES, CEEAM AND WATER.