Student's manual in household arts

hot so that the can will be perfectly sterilized. Cases of ptomaine poisoning have been traced to ice cream coming from a can that was not sterilized. Ice cream that has been allowed to stand and melt should not be re-frozen for fear that the bacteria have had time to work in it. If there is any left-over ice cream and, it cannot be repacked and kept frozen, it should be put into a double boiler, before it has time to melt, and thoroughly scalded. It may then be put into the ice box and frozen later or used to make bread puddings or custards. 2. Place the can in the pail, fit all parts together and turn the crank to see that every part is working properly. 3. Remove cover and put mixture to be frozen into the can. Do not fill the can more than three-fourths full as the mixture expands in freezing. Replace the cover and pack with ice and salt. 4. To prepare the ice and salt, place the ice in a burlap bag and pound with a mallet until the ice is broken into small pieces. 5. Fill the space between the can and tub with alternate layers of ice and rock salt. Use one measure of salt to three measures of ice. If more salt is used the cream will freeze so rapidly it will be coarse grained. The ice and salt may be mixed together before the freezer is packed instead of putting them around the tub in alternate layers. 6. Turn the crank steadily until the mixture is frozen. 7. Remove the dasher and pack the cream solidly in the can. 8. Put a clean cloth or piece of paraffin paper over the top of the can and fit a cork tightly into the hole in the cover. 9. Drain the water from the freezer, repack with ice and salt and allow the cream to stand an hour or more to "ripen." This makes the cream better flavored and more solid than if it is used as soon as it is frozen. Lemon Ice. f C. lemon juice I t. vanilla extract 1.' 1 qt. water 2 C. sugar Boil sugar and water together for 10 minutes. Cool the syrup and add the lemon juice. Turn into the freezer and freeze. Orange Ice. 1 qt. water 2 C. sugar Make the same as lemon ice. Pineapple Ice. 2 C. orange juice i C. lemon juice 1 qt. water 2 C. sugar i C. lemon juice 1 can pineapple or 1 fresh pineapple 1. Chop pineapple very fine. 2. Add pineapple to syrup and lemon juice. 3. Freeze the same as lemon ice. Strawberry Ice. 1 qt. water 1 qt. strawberries 2 C. sugar | C. lemon juice 1. Rub berries through colander. 2. Add to remaining ingredients and make the same as lemon ice. Note. — // whole fruit of any kind is to be added to any frozen dessert, it must first be preserved in sugar syrup or in alcohol to take up the water. Otherwise the pieces of fruit will be hard lumps of ice when the cream is frozen. Sherbets. To any of the recipes for fruit ices add one stiffly beaten egg white when the mixture is half frozen. Stir in the egg white thoroughly with a long handled wooden spoon, then finish freezing. Philadelphia Vanilla Ice Cream. 1 pt. cream i t. salt 1 pt. milk 1 T. vanilla 1 C. sugar 1. Mix ingredients together. 2. Stir until' sugar is dissolved then freeze. French Vanilla Ice Cream. 2 C. scalded milk 1 egg I C. sugar 1 pt. cream 1 t. salt 1 T. vanilla 1. Beat egg and add sugar and salt. 2. Add the scalded milk, while stirring. 3. Pour into double boiler and cook ten minutes, stirring constantly. 4. When cool, add the cream and vanilla. 5. Turn into freezer and freeze. _ Note. — If the cream is thick enough to whip, put one-half of it into the upper part of the double boiler, put cold water in the '-lower part, then beat the cream with Dover egg beater until thick. Stir thvi into the custard when the custard is half frozen. This will make a much smoother ice cream. Chocolate Ice Cream.