To Remove Desserts from Refrigerator Pan —
Place refrigerator pan for an instant in a large pan of
warm water, loosen from the edges with a knife and
invert on serving dish; or remove with a spoon or ice
cream scoop and put in individual glasses; or cut in
squares or in slices, remove with a broad spatula and
serve on ice cream plates. To facilitate removal, pans
may be lined with heavy paraffin paper before packing
frozen ice cream or mixtures that need no stirring.
Individual Frozen Desserts — Any mousse or parfait
may be frozen, or a frozen ice cream can be packed in
small molds in the chilling unit.
I46l
METHODS OF FREEZING
To Serve h^dividual Desserts — Dip molds for an
instant in warm water, loosen around the edge and
invert on serving plate.
To Freeze in Paper Charlotte Russe Cups — Char-
lotte russe cups come in three sizes. Those with a dia-
meter of 2>^ and 2^.4 inches are very satisfactory. The
dessert need not be removed from the cases before
serving.
Put charlotte russe cups in refrigerator pan, fill with
any mousse or parfait mixture, garnish and decorate
as desired and freeze by Freezing Method III, page 45.
They can be left all day w^ithout harm. Serve paper
cases on a doily on an ice cream plate.
Freeze Two Flavors at Once — Where more than four
or five people are to be served it is almost as easy to
make two kinds of mousse as to make only one kind,
and the resulting dessert is more attractive and interest-
ing. Good combinations are Chocolate Mousse — No. 40
and Mint Mousse (see Twenty-seven Flavors for
Frozen Desserts, page 99), or Strawberry Mousse (like
Peach Mousse — No. 41) and Chantilly — No. 37 or
Vanilla Mousse — No. 36. Freeze in opposite ends of
the pan and serve a portion of each kind in glasses or
freeze in two or three layers and cut in slices.
A two- or three-layer mold or Neapolitan mousse
can easily be achieved with a General Electric Re-
frigerator.
To Freeze in Layers — Put a layer of mousse or parfait
in the large pan. When frozen cover with another layer
of a different color. Let that freeze and cover with a
■J
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* • m
METHODS OF FREEZING
■J
third layer. Freeze and serve cut in slices. Two layers
or four layers can be made in the same way. It is not
necessary to freeze the layers one at a time unless you
wish the divisions to be very straight and even.
How to Double Mold in Large Pan — Half fill large
pan with mousse or ice cream mixture, reserving 2
cups of the mixture. When frozen push well up on the
side, fill center with mousse mixture of different color
or flavor, leave until frozen, cover gently with reserved
mousse mixture, return to refrigerator and leave until
completely frozen or, use twice the recipe for any ice
cream. When frozen, remove a portion from the center,
quickly fill center with mousse or parfait, cover with
ice cream and return at once to chilling unit. A pleas'
ing combination is Chocolate Ice Cream — No. 59 and
Marshmallow Parfait — No. 52. Mousse II — No. 39
and Marquise — No. 44. Allow 6 or 7 hours for freezing.
148
METHODS OF FREEZING
To Freeze Two Things at the
Same Time
Page 11
Presented as published in 1927. 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 Remove Desserts from Refrigerator Pan —
Place refrigerator pan for an instant in a large pan of
warm water, loosen from the edges with a knife and
invert on serving dish; or remove with a spoon or ice
cream scoop and put in individual glasses; or cut in
squares or in slices, remove with a broad spatula and
serve on ice cream plates. To facilitate removal, pans
may be lined with heavy paraffin paper before packing
frozen ice cream or mixtures that need no stirring.
Individual Frozen Desserts — Any mousse or parfait
may be frozen, or a frozen ice cream can be packed in
small molds in the chilling unit.
I46l
METHODS OF FREEZING
To Serve h^dividual Desserts — Dip molds for an
instant in warm water, loosen around the edge and
invert on serving plate.
To Freeze in Paper Charlotte Russe Cups — Char-
lotte russe cups come in three sizes. Those with a dia-
meter of 2>^ and 2^.4 inches are very satisfactory. The
dessert need not be removed from the cases before
serving.
Put charlotte russe cups in refrigerator pan, fill with
any mousse or parfait mixture, garnish and decorate
as desired and freeze by Freezing Method III, page 45.
They can be left all day w^ithout harm. Serve paper
cases on a doily on an ice cream plate.
Freeze Two Flavors at Once — Where more than four
or five people are to be served it is almost as easy to
make two kinds of mousse as to make only one kind,
and the resulting dessert is more attractive and interest-
ing. Good combinations are Chocolate Mousse — No. 40
and Mint Mousse (see Twenty-seven Flavors for
Frozen Desserts, page 99), or Strawberry Mousse (like
Peach Mousse — No. 41) and Chantilly — No. 37 or
Vanilla Mousse — No. 36. Freeze in opposite ends of
the pan and serve a portion of each kind in glasses or
freeze in two or three layers and cut in slices.
A two- or three-layer mold or Neapolitan mousse
can easily be achieved with a General Electric Re-
frigerator.
To Freeze in Layers — Put a layer of mousse or parfait
in the large pan. When frozen cover with another layer
of a different color. Let that freeze and cover with a
■J
l47l
* • m
METHODS OF FREEZING
■J
third layer. Freeze and serve cut in slices. Two layers
or four layers can be made in the same way. It is not
necessary to freeze the layers one at a time unless you
wish the divisions to be very straight and even.
How to Double Mold in Large Pan — Half fill large
pan with mousse or ice cream mixture, reserving 2
cups of the mixture. When frozen push well up on the
side, fill center with mousse mixture of different color
or flavor, leave until frozen, cover gently with reserved
mousse mixture, return to refrigerator and leave until
completely frozen or, use twice the recipe for any ice
cream. When frozen, remove a portion from the center,
quickly fill center with mousse or parfait, cover with
ice cream and return at once to chilling unit. A pleas'
ing combination is Chocolate Ice Cream — No. 59 and
Marshmallow Parfait — No. 52. Mousse II — No. 39
and Marquise — No. 44. Allow 6 or 7 hours for freezing.
148
METHODS OF FREEZING
To Freeze Two Things at the
Same Time