Elements of the theory and practice of cookery

When the dasher turns very hard, the cream is suffi- ciently frozen. Remove the dasher, wipe the outside of the cover and the upper part of the can (to avoid letting in any salt water), and take off the cover. Scrape the cream from the sides of the can, and pack it down level. Put a cork into the hole in the cover, and replace it. Draw off the salt water through the hole near the bot- tom of the pail, repack with ice and salt, and cover with an old blanket or a piece of carpet. Let the cream stand in the freezer at least one hour, two, if possible, to " ripen " before serving. This greatly improi^es its flavor. 441. Water-ices. — Freeze water-ices like cream, except that the crank need not be turned constantly. A few turns every five minutes is enough. 442. How to make ice-cream without a freezer. — Ice- cream can be made in a tin pail packed in a wooden pail. Whirl the pail round by its handle, taking off the cover occasionally to scrape down and beat the cream. A small quantity can be made in a baking-powder can set into a pail or saucepan. Before using the can, fill it with water to see if it leaks. Most cans require SUGAR AND SWEETS 279 soldering. A tinman will do it cheaply, or you can get a stick of solder and do it yourself. Recipes Plain Ice-cream By varying the flavor this cream may be used as the foundation for any kind of ice-cream. It may be made with three eggs and no cream, but even half a cupful of cream is a great improvement. Milk, 1 pint. Flour, 2 tablespoonfuls. Sugar, 1 cupful. Cream, 1 pint. Eggs, 2. Scald the milk, mix the sugar, flour, and eggs to- gether, and make a custard according to the directions for making Soft Custard (p. 274). When cold, stir the cream into it, and freeze. Flavorings. — Vanilla Cream. Add one tablespoonf ul of vanilla, just before freezing. Chocolate Ice-cream. — Add four ounces of unsweetened chocolate, melted. Straw- berry Ice-cream. — Add one box of berries, crushed. Peach Ice-cream. — Add one quart of peaches, pared and mashed. Lemon Ice Lemons, 4 large ones. Sugar, 1% pounds. Oranges, 1. Water, 1 quart. Make a syrup of the sugar and water by boiling them together five minutes. Add the grated rind of the orange and of one lemon. Add the juice of the orange and lemons. When the syrup is cool, strain and freeze. CHAPTER X THE PRESERVATION OP POOD Section 1. The Spoiling of Pood: What Bacteria have to do with it Vast hordes of tiny toilers are working in our service night and day to keep the world wholesome and all the races of beings supplied with life-stuff. — T. M. Prudden. 443. Microscopic plants. — We have learned that mold is a tiny plant, and that yeast and bacteria belong to plant families related to it (pp. 32, 33). Bacteria, we have found, may do us harm. What pre- cautions have we used to keep them, so far as is pos- sible, out of our houses, and particularly, out of our food and drinking-water ? It is a mistake, however, to think all bacteria harm- ful. A Study of Bacteria 444. Experiment in growing bacteria. — Expose a little clear, cool soup-stock to the air for a few minutes ; then cover it with a piece of clean glass, set it aside in a rather warm place, and look at it every day. What happens to it ? How does it smell after a few days ? What do we say has happened to it?