The first requisite is to have perfectly sweet cream
and use only the best nmterials, for it will be tainted
with the least defect. ^Next get a good freezer, one
working with a crank.A There are new ones nearly
every year, or some improvements. . Begin to make
preparations four hours before you wish to serve it.
A four-quart freezer will require twelve pounds of ice,
two quarts and a half of coarse salt, rock salt is the
best. Put the cut-up ice in a coarse coffee sack,
pound with a hatchet back till as fine as hickory nuts✪ Hickory Nut Maccaroons,
see that the freezer, is properly set in its own tub, put
the cover on and tie a double cloth over it, to prevent
the possibility of any salt getting inside. Place at
the bottom a layer of ice three inches thick then a
layer of salt, then ice again, then salt, and so on till
packed full, with a layer of ice last. ^ Pack very solid
with a stick. Then remove the cloth and cover care-
fully (see that there is no salt inside), and pour in the
cream having just added the well whipped whites,
leaving two inches for expansion. Replace the cover,
The Queen Cook Book i8l
adjust the crank, and soon begin to turn the freezer,
after fifteen minutes pack the ice down again, drain
off most of the water by taking out the plug from the
bottom, put it in again, add more ice and turn again,
repeating the draining and packing. Turn the crank
steadily till it turns pretty hard. If all is right it will
freeze in about thirty minutes. Water ices take
longer time than creams. When frozen wipe the lid
of the can, open, take out the cranky remove the
dasher, scrape it off, take a flat mush stick and scrape
down from the sides of can, and beat and work
thoroughly for ten minutes; this makes the cream
smooth. Put the lid on, cork up the crank hole, drain
and pack with salt and ice, keeping a cloth on cover
to protect from salt; covering the top with pure ice;
then throw a piece of double carpet over it and stand
in a cold place to ripen. In tasting when the cream
is first frozen, you taste each ingredient separately,
but after standing one or two hours, they seem to
blend and form a pleasant whole. When ready to
serve dip the can quickly in cold water and wipe it and
turn out on platter and serve. If you have no freezer
you can use a tin pail for the can, setting it in a
bucket or some crock the right size for pail, packing
into the space between them, very firmly, a mixture
of one-third salt, to two-thirds pounded ice, or snow in
winter. Shake the pail back and forth, scrape down
often. Ice creams can be served in fanciful shapes by
the use of molds. These you have to buy, and un-
less you have much use for them, it is cheaper to buy
the cream, as it can be obtained in almost every city.
It must be placed in the molds after it is frozen and
well beaten with the spatula, upon this beating de-
pends the fineness of the cream. I will give a few
general directions here, which I will not repeat in the
lS2 The Queen Cook Book
recipes for creams. To freeze custards, puddings,
sherbets, or water ices, follow the same directions.
Page 70 · 1 recipe record on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The first requisite is to have perfectly sweet cream and use only the best materials, for it will be tainted with the least defect. ^Next get a good freezer, one working with a crank.A There are new ones nearly every year, or some improvements. . Begin to make preparations four hours before you wish to serve it. A four-quart freezer will require twelve pounds of ice, two quarts and a half of coarse salt, rock salt is the best. Put the cut-up ice in a coarse coffee sack, pound with a hatchet back till as fine as hickory nuts, see that the freezer is properly set in its own tub, put the cover on and tie a double cloth over it, to prevent the possibility of any salt getting inside. Place at the bottom a layer of ice three inches thick then a layer of salt, then ice again, then salt, and so on till packed full, with a layer of ice last. ^ Pack very solid with a stick. Then remove the cloth and cover carefully (see that there is no salt inside), and pour in the cream having just added the well whipped whites, leaving two inches for expansion. Replace the cover,
The Queen Cook Book i8l
adjust the crank, and soon begin to turn the freezer, after fifteen minutes pack the ice down again, drain off most of the water by taking out the plug from the bottom, put it in again, add more ice and turn again, repeating the draining and packing. Turn the crank steadily till it turns pretty hard. If all is right it will freeze in about thirty minutes. Water ices take longer time than creams. When frozen wipe the lid of the can, open, take out the crank, remove the dasher, scrape it off, take a flat mush stick and scrape down from the sides of can, and beat and work thoroughly for ten minutes; this makes the cream smooth. Put the lid on, cork up the crank hole, drain and pack with salt and ice, keeping a cloth on cover to protect from salt; covering the top with pure ice; then throw a piece of double carpet over it and stand in a cold place to ripen. In tasting when the cream is first frozen, you taste each ingredient separately, but after standing one or two hours, they seem to blend and form a pleasant whole. When ready to serve dip the can quickly in cold water and wipe it and turn out on platter and serve. If you have no freezer you can use a tin pail for the can, setting it in a bucket or some crock the right size for pail, packing into the space between them, very firmly, a mixture of one-third salt, to two-thirds pounded ice, or snow in winter. Shake the pail back and forth, scrape down often. Ice creams can be served in fanciful shapes by the use of molds. These you have to buy, and unless you have much use for them, it is cheaper to buy the cream, as it can be obtained in almost every city. It must be placed in the molds after it is frozen and well beaten with the spatula, upon this beating depends the fineness of the cream. I will give a few general directions here, which I will not repeat in the
lS2 The Queen Cook Book
recipes for creams. To freeze custards, puddings, sherbets, or water ices, follow the same directions.
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Hickory Nut Maccaroons