Domestic science, principles and application

General Directions for Freezing. — Adjustment. — Scald the can, cover, and dasher of the freezer thoroughly and then chill. Set the can in the tub part of the freezer and adjust the dasher. Pour the mixture into the can, filling it not over three-fourths full, as a mixture expands in freezing. Cover the can and adjust the crank. Be sure that the can revolves with the crank. Packing. — Fill the space around the can with alternate layers of ice and rock salt until the ice comes up nearly to the top of the can. Turn the crank occasionally to make sure the can turns and to pack the ice and salt closely. Freezing. — Turn the crank of the freezer steadily and slowly, so as to expose as much surface to the cold as possible. If the ice melts rapidly, add more ice and salt to keep the bucket well filled above the height of the frozen mixture. The icy brine aids in the freezing and may be left in the freezer, unless it comes up so high that there is danger of its getting into the can. When the freezer turns very hard the mixture is sufficiently frozen. Packing after Freezing. — After the mixture is frozen, draw off the water through a little hole in the side of the bucket. Wipe off the cover of the can to avoid getting any salt inside, and carefully and quickly remove the dasher. Scrape the cream down from the sides of the can and pack down well with a spoon. Put the cover on the can and fit a cork into the hole on top. Pack ice and salt around the can and on the top and throw a heavy piece of carpet or a blanket over it all to keep in the cold and exclude the heat. Frozen mixtures improve by standing at least an hour. Use of Frozen Dishes. — Frozen dishes are for the most part highly nutritious, cooling, refreshing, and attractive desserts that may be used for luncheons, dinners and afternoon or evening entertainments any time of the year. They are especially suitable during hot weather, and are of inestimable value for invalids. Ices and sherbets are quite often served during a dinner with the heavy meat course. 1. Lemon Ice 4 c. water 2 c. sugar ^ c. lemon juice Method. — Boil sugar and water to a sirup (about 20 minutes), add lemon juice, cool, strain, and freeze. ICES 289 2. Orange Ice 4 c. water ^ c. lemon juice 2 c. sugar Grated rind of 2 oranges 2 c. orange juice Method. — Same as Lemon Ice; add fruit juice to sirup, cool, strain, and freeze. 3. Orange Milk Sherbet 4 oranges 43^ c. sugar 4 lemons 4 pts. milk Method. — Beat orange and lemon juice and sugar together until sugar is dissolved. Add the milk quickly and freeze at once. {Basis for class, full rule.) 4. Three-of-a-Kind Sherbet 3 oranges 3 c. sugar 3 lemons 3 c. water 3 bananas ' 3 egg whites Method. — Prepare juice from oranges and lemons, mash bananas, put all through a strainer, add the water and sugar, and stir constantly until dissolved. Put into freezer and freeze until the consistency of mush, then open the top carefully and quickly and stir in the egg whites beaten stiff. Repack and finish freezing. {Basis for class, full rule.) 5. Sherbets (with gelatin) 1 tbsp. gelatin 3^ c. boiling water }/2 c. cold water 1 c. sugar Fruit juice 1 c. cold water The fruit juice for this recipe may be any of the following:— Juice 6 oranges 1 pt. fresh pineapple