Salt. — The best salt to use is Turk's Island salt; rock salt is next. For the first freezing have it coarsely ground, and have it in small lumps for the " packing down " after the freezing is done. Fine table salt melts the ice too rapidly and is not suitable. When through with a freezer, any salt left in it may be drained, dried, and used again. Canned fruits, etc., when used in creams, should be opened an hour before using, and turned into a pitcher to aerate; this improves their flavor very much. For extracting lemon juice a glass squeezer is best. If a metal one is used, do not let it stand a few minutes, and then use it again with- out washing, as the acid will attack the metal, and so taint the flavor. Orange juice can be extracted, without any bitter flavor, by cutting the orange in two, removing the pulp with a teaspoon, and straining it through a piece of clean cheese cloth. Flavoring. — Ice creams should seem quite highly flavored before being frozen, as after freezing they will seem less so. The Freezer. — Buy a freezer larger than you actually need to hold the cream to be frozen. Cream is better if there is room allowed for air, and this is especially true of sherbets and water ices; besides this the cream expands ^ to | in freezing, so that it is better not to fill the can more than ^ full. Less ice and salt are required in propor- tion to their contents by large than by small freezers. When not in use, the can of a freezer should be kept uncovered. After being used it should be cleaned, scalded, and thoroughly dried before being put away. Freezing the Cream✪ Freezing Ice Cream. — Before beginning to freeze ice cream let it stand in the freezing=can, packed with ice, but covered only with gauze, until it is thoroughly chilled; if this is done it will freeze more readily and take less ice, and also, if not cooked, it is apt to become granular, or curdle, if the attempt is made to freeze it while warm or lukewarm. There are many freezing=machines on the market which are nearly equal in value, and less ice is required by them than by an 436 ICE CREAM, WATER ICES AND SHERBETS open pail. Dii^ections for using the diflPerent machines are fur- nished with them, and we advise those who can do so to get a good freezer of some kind. Those, however, who have no freezer can make ices by using a tin pail with a close cover, and setting it in a larger pail which holds the ice and salt. First, pack in solidly a layer of broken ice about 3 inches deep, then set in a pail containing the ice cream mixture, and pack the ice and salt around it ; next sprinkle on a layer of salt, then about 3 times as much ice, distributing it evenly, and packing it down firmly, then more salt, and so on until the freez- er is full, covering it over the top also, and then cover it all over with an old carpet or blanket. After letting it chill for about an hour, open up the can, scrape the frozen cream from the sides, and beat all together thoroughly until it '~ smooth; the quality of the cream de- pends on doing this thoro ^hlj then turn off the brine, put on fresh ice and salt, covering it ove. '\j top, lay on the carpet, and leave for 2 or 3 hours until frozen. The can holding the mixture should have a tight lid, so that not a drop of salt or brine can get into the cream*

AI-modernized reading of the original text

Salt. — The best salt to use is Turk's Island salt; rock salt is next. For the first freezing have it coarsely ground, and have it in small lumps for the " packing down " after the freezing is done. Fine table salt melts the ice too rapidly and is not suitable. When through with a freezer, any salt left in it may be drained, dried, and used again. Canned fruits, etc., when used in creams, should be opened an hour before using, and turned into a pitcher to aerate; this improves their flavor very much. For extracting lemon juice a glass squeezer is best. If a metal one is used, do not let it stand a few minutes, and then use it again without washing, as the acid will attack the metal, and so taint the flavor. Orange juice can be extracted, without any bitter flavor, by cutting the orange in two, removing the pulp with a teaspoon, and straining it through a piece of clean cheese cloth. Flavoring. — Ice creams should seem quite highly flavored before being frozen, as after freezing they will seem less so. The Freezer. — Buy a freezer larger than you actually need to hold the cream to be frozen. Cream is better if there is room allowed for air, and this is especially true of sherbets and water ices; besides this the cream expands ^ to | in freezing, so that it is better not to fill the can more than ^ full. Less ice and salt are required in proportion to their contents by large than by small freezers. When not in use, the can of a freezer should be kept uncovered. After being used it should be cleaned, scalded, and thoroughly dried before being put away. Freezing the Cream. — Before beginning to freeze ice cream let it stand in the freezing=can, packed with ice, but covered only with gauze, until it is thoroughly chilled; if this is done it will freeze more readily and take less ice, and also, if not cooked, it is apt to become granular, or curdle, if the attempt is made to freeze it while warm or lukewarm. There are many freezing=machines on the market which are nearly equal in value, and less ice is required by them than by an open pail. Directions for using the different machines are furnished with them, and we advise those who can do so to get a good freezer of some kind. Those, however, who have no freezer can make ices by using a tin pail with a close cover, and setting it in a larger pail which holds the ice and salt. First, pack in solidly a layer of broken ice about 3 inches deep, then set in a pail containing the ice cream mixture, and pack the ice and salt around it ; next sprinkle on a layer of salt, then about 3 times as much ice, distributing it evenly, and packing it down firmly, then more salt, and so on until the freezer is full, covering it over the top also, and then cover it all over with an old carpet or blanket. After letting it chill for about an hour, open up the can, scrape the frozen cream from the sides, and beat all together thoroughly until it is smooth; the quality of the cream depends on doing this thoroughly; then turn off the brine, put on fresh ice and salt, covering it over the top, lay on the carpet, and leave for 2 or 3 hours until frozen. The can holding the mixture should have a tight lid, so that not a drop of salt or brine can get into the cream*

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Freezing Ice Cream

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