Foods and home making

How are desserts frozen? Do not bend over when turning the crank of an ice-cream freezer. Place the latter on a bench or stool. A freezer may also be placed in a sink if the sink is first protected with several thicknesses of paper. Turn the crank steadily. Do not open the can of the freezer until the crank is hard to move. The mixture is then stiffly frozen. In the side of the bucket of a crank freezer, there is a hole. This hole should be corked during the freezing. The salt water should not be drained away, unless the level of the water gets so high that there is danger of its getting into the can. The water level should not he allowed to reach the rim of the cover. It is possible to freeze a mixture made of whipped cream with- out beating the cream mixture during freezing. A frozen mix- ture made of whipped cream is called a mousse. A mousse is usually placed in a mold and surrounded by salt and ice. For 568 Hospitality packing this kind of dessert, use 3 parts of ice to 1 part of rock salt. Let the mold remain in the ice and salt for 3 or 4 hours. Drain several times ; add more ice and salt. A mousse may be frozen also by placing it in an iceless re- frigerator. In this case the mold containing the mixture does ’not need to be packed in ice and salt. How are frozen desserts packed? When the mixture is frozen stiffly, remove the crank. Before uncovering the can, wipe the cover and upper part of the can so that no salt or salt water will get inside the can. Uncover the can and remove the dasher. Place a piece of paraffin paper over the top of the can and replace the metal cover. Insert a cork in the hole in the top of the cover. Remove the cork from the bucket and let the salt water drain away. More ice and salt will be needed around the can so as to keep the dessert in a frozen condition. If the dessert is to stand not longer than an hour before serving, use for packing a mixture of 4 parts of ice to 1 of salt for packing. If it is to stand more than 1 hour, use the same mixture for packing as for freezing, 8 parts of ice to 1 of salt. Cover the freezer with a piece of carpet or burlap, or a num- ber of thicknesses of paper. Set aside in as cool a place as possible. The flavor of frozen desserts is improved if they are allowed to stand for some time after freezing. This process is called ripening. How should the freezer be cared for after use ? Molds grow on wet wood if air is kept from it. If, after washing the can and dasher of a freezer, the dasher is at once placed in the can and the can covered, molds are likely to grow on the wood of the dasher. To prevent the wood from mildewing, let it dry out thoroughly before closing the lid of the can. If the mixture of ice and salt is allowed to stand in the outer container until the ice melts, the salt will settle to the bottom. The water may then be poured off the salt and the salt saved. Frozen Desserts 569 The salt should be removed from the container and the container rinsed out.