freezer giving you 2 quarts of the frozen cream. See that the crank is oiled and the whole apparatus clean. Have ready pounded ice and rook salt, usually in the proportion of 1 part salt to 3 of ice. Machines come for cutting the ice, but it is easy to pound it in a strong bag. Set the freezer can in place, put around it the ice and salt alternately, shaking down and packing firmly. Have the ice cream mixture cool, pour it in, having the can not more than } full. Put on the lid, cover with ice and salt, and begin to tun^ the crank. Open and stir down once or twice, being careful to keep out the salt. Take out the crank before the cream is too stiff. Pack the cream firmly down in the can. See that the melted water is removed from the pail, put in more ice and salt, and leave until the ice cream is firm. To mold ice cream or mousse. Directions for packing in a mold are given under strawberry mousse. 14. American ice cream. (a) Ingredients. Cream 1 quart ^ Sugar J cup Vanilla 1 tablespoonful Method, Mix ingredients and freeze. (b) Ingredients, Milk 1 pint Flour 1 tablespoonful Egg 1 Sugar 1 cup Salt 1 teaspoonful Cream 1 quart Vanilla 1 tablespoonful Method, As in French ice cream. 15. French icecream. Ingredients. Cream 1 quart Milk 1 quart Eggs 4 or 6 to 8 yolks Sugar IJ cups Vanilla 2 tablespoonfuls SALADS AND DESSERTS 263 Method. Make a custard of milk, eggs, sugar, and vanilla. Add cream, chill and freeze. 1 6. Milk sherbet. Ingredients. Milk 4 cups - Sugar li cups Lemons Juice of 3 Method. Mix. juice and sugar, stirring constantly while slowly adding milk. If the mixture should curdle, this will disappear when frozen. 17. Raspberry ice. Ingredients. Water 4 cups Sugar ^ If cups Raspberry juice 2 cups Lemon juice 2 tablespoonfuls Method. Make a sirup by boiling water and sugar twenty minutes, add raspberry juice, strain and freeze. Any fruit juice may be used for this sherbet. 18. Strawberry mousse. Ingredients. Cream 1 quart Strawberries 1 box Sugar 1 cup Granulated gelatin IJ tablespoonfuls Cold water 2 tablespoonfuls Hot water 3 tablespoonfuls Method, Wash and hull berries, sprinkle with sugar, and let stand one hour ; mash and rub through a fine sieve, add the gelatin soaked in cold water and dissolved in hot water. Set in a pan of ice water and stir until it begins to thicken ; then fold in the whipped cream, put into a mold, cover, pack in two parts ice to one of salt, and let stand four hours. Use a mold with ^64 FOODS AND HOUSEHOLD MANAGEMENT a tight cover and seal the oraok with a strip of cloth dipped in melted butter and bound* around the mold while still wet. EXERCISES 1. Explain the value of salads and desserts in the dietary. 2. What are the important points in a good salad? 3. Give a number of agreeable combinations of material in a salad. 4. What are the substitutes for olive oil ? 5. Why should mayonnaise dressing be kept cold in the mixing ? 6. Make a classification of the different types of dessert. 7. What is gelatin, and why is it useful in desserts? 8. What are the underlying principles of custard making? 9. Why is it important that the can in a freezer should not be filled to the top ? 10. Why does chopped ice and salt freeze the mixture ?

AI-modernized reading of the original text

freezer giving you 2 quarts of the frozen cream. See that the crank is oiled and the whole apparatus clean. Have ready pounded ice and rock salt, usually in the proportion of 1 part salt to 3 of ice. Machines come for cutting the ice, but it is easy to pound it in a strong bag. Set the freezer can in place, put around it the ice and salt alternately, shaking down and packing firmly. Have the ice cream mixture cool, pour it in, having the can not more than } full. Put on the lid, cover with ice and salt, and begin to turn the crank. Open and stir down once or twice, being careful to keep out the salt. Take out the crank before the cream is too stiff. Pack the cream firmly down in the can. See that the melted water is removed from the pail, put in more ice and salt, and leave until the ice cream is firm. To mold ice cream or mousse. Directions for packing in a mold are given under strawberry mousse. 14. American ice cream. (a) Ingredients. Cream 1 quart Sugar J cup Vanilla 1 tablespoonful Method, Mix ingredients and freeze. (b) Ingredients, Milk 1 pint Flour 1 tablespoonful Egg 1 Sugar 1 cup Salt 1 teaspoonful Cream 1 quart Vanilla 1 tablespoonful Method, As in French ice cream. 15. French icecream. Ingredients. Cream 1 quart Milk 1 quart Eggs 4 or 6 to 8 yolks Sugar IJ cups Vanilla 2 tablespoonfuls Method. Make a custard of milk, eggs, sugar, and vanilla. Add cream, chill and freeze. 1 6. Milk sherbet. Ingredients. Milk 4 cups - Sugar li cups Lemons Juice of 3 Method. Mix. juice and sugar, stirring constantly while slowly adding milk. If the mixture should curdle, this will disappear when frozen. 17. Raspberry ice. Ingredients. Water 4 cups Sugar ^ If cups Raspberry juice 2 cups Lemon juice 2 tablespoonfuls Method. Make a sirup by boiling water and sugar twenty minutes, add raspberry juice, strain and freeze. Any fruit juice may be used for this sherbet. 18. Strawberry mousse. Ingredients. Cream 1 quart Strawberries 1 box Sugar 1 cup Granulated gelatin IJ tablespoonfuls Cold water 2 tablespoonfuls Hot water 3 tablespoonfuls Method, Wash and hull berries, sprinkle with sugar, and let stand one hour ; mash and rub through a fine sieve, add the gelatin soaked in cold water and dissolved in hot water. Set in a pan of ice water and stir until it begins to thicken ; then fold in the whipped cream, put into a mold, cover, pack in two parts ice to one of salt, and let stand four hours. Use a mold with a tight cover and seal the crack with a strip of cloth dipped in melted butter and bound around the mold while still wet. 1. Explain the value of salads and desserts in the dietary. 2. What are the important points in a good salad? 3. Give a number of agreeable combinations of material in a salad. 4. What are the substitutes for olive oil ? 5. Why should mayonnaise dressing be kept cold in the mixing ? 6. Make a classification of the different types of dessert. 7. What is gelatin, and why is it useful in desserts? 8. What are the underlying principles of custard making? 9. Why is it important that the can in a freezer should not be filled to the top ? 10. Why does chopped ice and salt freeze the mixture ?

Foods and household management