Freeze ice-cream in a warm place (the more rapid the melting of the ice the quicker the cream freezes), always being careful that no salt or water gets within the freezer. If cream begins to melt while serving, beat up well from the bottom with a long wooden paddle. Water-ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they 176 2 ICES AND ICE. CREAM. are not welt “fa iafove freezing, the sugar will sink to the bot- tom, and the mixture will have a sharp, unpleasant taste. It is a better plan to make a syrup of the sugar and water, by boiling and skimming when necessary, and, when cold, add the juice of the | fruit. ' 7 The following directions for aie self freezing ice cream” are from ‘(Common Sense in the Household.” After preparing the freezer as above, but leaving out the beater, remove the lid care- fully, and with a long wooden ladle or flat stick beat the custard as you would batter steadily for five or six minutes. Replace the lid, pack two inches of pounded ice over it; spread above all several folds of blanket or carpet, and leave it untouched tor an hour; at the end of that time remove the ice from above the freezer-lid, wipe off carefully and open the freezer. Its sides will be lined with a thick layer of frozen cream. Displace this with the ladle or a long knife, working every part of it loose; beat up the custard again firmly and vigorously for fifteen or twenty minutes, until it is all smooth, half-congealed paste. The perfection of the ice-cream de- pends upon the thoroughness of the beating at this point. Put on the cover again, pack in more ice and salt, turn off the brine, cover the freezer entirely with the ice, and spread over all the carpet. At the end of two or three hours more, again turn off the brine and add fresh ice and salt, but do not open the freezer for two hours more. At that time take the freezer from the ice, open it, wrap a towel wet in hot water about the lower part, and turn out a solid column of ice-cream, close grained, firm, delicious. Any of the recipes for custard ice-cream may be frozen in this way. Ice-creams may be formed into fanciful shapes by the use of molds. After the cream is frozen, place in mold, and set in pounded ice and salt until ready to serve. Cream may be frozen without a patent freezer, by simply placing it in a covered tin pail, and setting the latter in an ordinary wooden ducket, and proceed exactly as directed for self-freezing ice-cream, packing into the space between them, very firmly, a mixture of one part salt to two parts of snow or pounded ice. When the space is full to within an inch of the top, remove cover. } “ICES AND ICE-CREAM. 7 177 CHOCOLATE eee onelan he Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spoons chocolate, rub smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer ; when it begins to set, add a quart of rich cream, half of it well whipped. To make a mold of chocolate and vanilla, freeze in separate freezers, divide a mold through the center with card-board, fill eath ‘division with a different cream, and set mold in ice and salt for an hour or more. | To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of preserved peaches, or any other Pie cut in fine pieces. Ecourss Ick-cREAM. - A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, then stir it in the boiling milk; let it boil ten or fifteen minutes, and, just before taking it from the fire, © stir in one and a half pounds pulverized sugar (any good white ✪ Ice-Cream

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Freeze ice-cream in a warm place (the more rapid the melting of the ice the quicker the cream freezes), always being careful that no salt or water gets within the freezer. If cream begins to melt while serving, beat up well from the bottom with a long wooden paddle. Water-ices are made from the juices of fruits, mixed with water, sweetened, and frozen like cream. In making them, if they 176 2 ICES AND ICE. CREAM. are not well flavored before freezing, the sugar will sink to the bottom, and the mixture will have a sharp, unpleasant taste. It is a better plan to make a syrup of the sugar and water, by boiling and skimming when necessary, and, when cold, add the juice of the | fruit. ' 7 The following directions for "self freezing ice cream" arefrom "Common Sense in the Household."” After preparing the freezer as above, but leaving out the beater, remove the lid carefully, and with a long wooden ladle or flat stick beat the custard as you would batter steadily for five or six minutes. Replace the lid, pack two inches of pounded ice over it; spread above all several folds of blanket or carpet, and leave it untouched tor an hour; at the end of that time remove the ice from above the freezer-lid, wipe off carefully and open the freezer. Its sides will be lined with a thick layer of frozen cream. Displace this with the ladle or a long knife, working every part of it loose; beat up the custard again firmly and vigorously for fifteen or twenty minutes, until it is all smooth, half-congealed paste. The perfection of the ice-cream depends upon the thoroughness of the beating at this point. Put on the cover again, pack in more ice and salt, turn off the brine, cover the freezer entirely with the ice, and spread over all the carpet. At the end of two or three hours more, again turn off the brine and add fresh ice and salt, but do not open the freezer for two hours more. At that time take the freezer from the ice, open it, wrap a towel wet in hot water about the lower part, and turn out a solid column of ice-cream, close grained, firm, delicious. Any of the recipes for custard ice-cream may be frozen in this way. Ice-creams may be formed into fanciful shapes by the use of molds. After the cream is frozen, place in mold, and set in pounded ice and salt until ready to serve. Cream may be frozen without a patent freezer, by simply placing it in a covered tin pail, and setting the latter in an ordinary wooden ducket, and proceed exactly as directed for self-freezing ice-cream, packing into the space between them, very firmly, a mixture of one part salt to two parts of snow or pounded ice. When the space is full to within an inch of the top, remove cover. } “ICES AND ICE-CREAM. 7 177 CHOCOLATE eee onelan he Scald one pint new milk, add by degrees three-quarters of a pound sugar, two eggs, and five table-spoons chocolate, rub smooth in a little milk. Beat well for a moment or two, place over the fire and heat until it thickens well, stirring constantly, set off, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer ; when it begins to set, add a quart of rich cream, half of it well whipped. To make a mold of chocolate and vanilla, freeze in separate freezers, divide a mold through the center with card-board, fill eath ‘division with a different cream, and set mold in ice and salt for an hour or more. | To make chocolate fruit ice-cream, when almost frozen, add a coffee-cup of preserved peaches, or any other Pie cut in fine pieces. Ecourss Ick-cREAM. - A scant tea-cup flour to two quarts new milk; put three pints on to boil (in tin pail set in a kettle of boiling water), mix the flour with the other pint till smooth, then stir it in the boiling milk; let it boil ten or fifteen minutes, and, just before taking it from the fire, © stir in one and a half pounds pulverized sugar (any good white

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