Domestic science (Clark, Cornell home economics)

Principle of Freezing Cream. Ice and salt make a freezing mixture; the salt melts the ice and the ice dissolves the salt and makes a mixture that has a temperature below freezing-point of water. On packing the ice and salt around a liquid, they draw the heat, and the liquid freezes. Therefore salt and ice are used to freeze ice-cream. Pupils may fill a bowl with small pieces of ice. Test with the thermometer, to see how cold it is. Now put in three or four tablespoons of rock-salt and note the temperature. Freezing Cream. Have ice finely crushed. This is best done by putting the ice into a coffee-sack and pound. Always use rock salt. After cream is ICE CREAM 131 in the can, fill the space between the can and outside pail with alternate layers of salt and ice. The proportion is three times as much ice as salt. Begin with the ice and let the packing come up a little above the cream in the can. The larger the proportion of ice, the slower the cream will freeze, and the smoother and finer grained the ice-cream will be. The cream inside the can will expand in freezing, so the can should not be more than about two-thirds full. Begin freezing the cream by turning the crank slowly at first and more rapidly as freezing proceeds. From twenty to thirty minutes is required to freeze cream. You will know by the dasher when the cream is frozen, as it will turn hard. Take out the dasher, and be careful in wiping the outside of the cover and can, that no salt water gets into the cream. With a knife scrape the cream from the sides of the can and pack it closely. Place a cork in the hole in the cover. The salt water must drain off. Repack with ice and salt. Cover with a bag or a piece of old carpet. The flavor of cream is much better if the cream stands packed for about an hour after freezing. Freezer must be thoroughly washed and scalded before putting away. A good substitute for a freezer is a deep can or a tin pail, packed in a wooden pail. If a pail is used whirl the pail around by the handle. Take off the cover every little while and beat the cream. Water-ices are frozen like cream but the crank need not be turned all the time. Mixtures that are to be moulded and frozen must be packed solidly in the mould about three-quarters of an inch thick, and frozen, using four parts ice to one part salt. For freezing frappe use equal parts of salt and ice. Philadelphia Ice-Cream. This is a very choice ice-cream and is better made of thin cream. The cream may or may not be scalded, according to the individual taste. Scalding or cooking the cream for ice-cream prevents it from curdling and makes a fine-grained ice that will cut like jelly. If cream is not cooked, it expands more in freezing and makes more cream, but tastes a little raw. Use a double boiler, if the cream is scalded, or a pail set in a sauce-pan of hot water will do. The scalding point is reached when small bubbles appear at the edge of the milk next to the pail. 1 quart of thin cream, Ic. of sugar, 1^ tbsp. vanilla. Method. Scald the cream and then dissolve sugar in it. When cold add the flavoring and freeze. Vanilla Ice-Cream — Home Recipe. 3 c. scalded milk, 2 eggs, 1^^ tbsp. flour, ^ tsp. salt, l^c. sugar, 3 pts. thin cream, 3 tbsp. vanilla. Mix salt, sugar and flour, then add the eggs, beaten slightly, cook in double boiler twenty-five minutes. At first stir constantly. When cool add cream and flavoring, strain and freeze. Neapolitan Cream. Is made of cream of very rich milk and eggs. Usually only the yolks of eggs are used. Sometimes made of two kinds of icecream, and an ice frozen in a mould. 1 quart cream or rich milk, 8 eggs (yolks), 1^ c. sugar or more if liked sweet, 1 tbsp. flavoring. Method. Beat eggs until thick, add the sugar ICE CREAM 133