Principles of cooking

Directions for Freezing. — Purchase coarse rock or ice cream salt. Place the ice in a bag and tie loosely; crush with the broad side of an ax or wooden mallet until the pieces are small and of uniform size. Snow may be used in. place of ice. Have the mixture to be frozen ready. Scald the ice cream can, and rinse and dry just before using it. Place the mixture in the can (the can should not be more than three fourths full of the mixture to be frozen, as it expands during freezing). Place the can in the wooden tub of the freezer, insert the dasher, put on the cover and the - top. Place the cork or plug in the opening in the side of the freezer, and leave it there until the mixture is frozen. Use three measures of ice to one of salt, and pack the freezer solidly. When snow is used, less salt is needed, as the snow is loosely packed. Turn the crank slowly at first, and then more rapidly after the mixture begins to freeze. Salt GELATINS. AND ICES 183 ” solution has a lower freezing point than pure water, so when the salt dissolves, the salt solution cannot stay. solid at the temperature of the ice. Any solution absorbs heat. This heat absorbed by the dissolving of the salt is taken from the contents of the can. Ice melting absorbs heat. This heat is also taken from the contents of the can. Care must be taken that the salt water in the tub of the freezer does not reach above the cover of the can, or it will enter the can. After the mixture is frozen sufficiently, draw off the water by removing the cork or plug, remove the cover and dasher and pack the cream solidly, then replace the cover, and pack the freezer again with ice and salt, but do not insert the cork. Lemon Ice. — To four cups of boiling water add two cups of sugar and the grated rind of two lemons. Boil five minutes. Add one half cup of lemon juice, strain, cool, and freeze. Orange Ice. — Four cups of water, two cups of sugar, one fourth cup of lemon juice, grated rind of two oranges, and juice of four oranges. Make sirup as for lemon ice; add fruit juice, cool, strain, and freeze. Ice Cream. — To one quart of thin cream add three fourths cup of sugar and one half teaspoon of vanilla or any other flavor desired. Freeze. Maple Mousse. — Four eggs, yolks and whites separate, one cup maple sirup, one quart of cream, one teaspoon of vanilla. Beat the yolks of the eggs very light, stir in one cup of maple sirup, and cook until it thickens, stirring constantly. Cool. Add one quart of cream and the beaten whites of the eggs and vanilla. Strain, cool, and freeze. Cranberry Sherbet. — Wash one quart of cranberries, cover with one pint of cold water, and cook until soft. When soft, press through a fruit press, and add enough water to make one quart of juice. Add the juice of two oranges and two cups of sugar, and heat to the boiling point. Chill, turn into the freezer, and freeze. Serve with turkey, chicken, or game course. To be used with the meat lessons when not enough work is provided to keep the pupils occupied. Simple Layer Cakes. — Bake plain cake in two layer cake pans, and use any of the following fillings and frost the top with White Frosting. Marshmallow Cream Filling. — Beat one cup of cream until stiff, add one fourth cup of powdered sugar, one half teaspoon of vanilla, one egg white beaten stiff and dry, and one half cup of marshmallow cut into small pieces. Spread between the layers and on top, and serve while fresh. Lady Baltimore Filling. — Make White Frosting and to one half of it add one half cup of chopped raisins, one half cup of chopped nuts, and three chopped figs. Spread between the layers, and frost the top with the remainder of the frosting.