Put the ice in strong cloth bag, and with wooden
mallet kept for the purpose pound it very fine; the
finer the ice is crushed, the sooner the freezing will
begin. Place the can in the freezing-jacket, using care
to have the pivot of the can in the socket. Put cover
on can with cork in the top, that no salt may get in,
and pack, using three times as much crushed ice as
salt. Hold your can straight while packing, and pack
to within about an inch of the top. See that the can
will turn. Take off top, and place the dasher in posi-
tion with pivot in socket in bottom of can. Then pour
in carefully your ice-cream mixture, but do not have
freezer more than three-fourths full. Adjust top and
FROZEN DESSERTS. 249
crank, and turn for about twenty minutes, and your
cream will be ready to pack and ripen. You do not
have to remove top to know when it is done. The
crank reports to you all that is necessary by turning
much stiffer. Cream frozen too quickly will be coarse-
grained. There will be no freezing on the inside until
there is melting on the outside.
Packing. — When cream is frozen, take off crank
and wipe top carefully, using care to have the salt and
ice lower than the can. Lift off top, remove the paddle,
and with a wooden spoon pack the cream in tight. If
fruit or whipped cream is to be added, do it now and
mix it well with the cream, or, if the cream is to be
moulded, 'remove from freezer and place in moulds that
are ready for this purpose. Make the cream firm and
compact in mould by the use of a common wooden po-
tato-masher and wooden spoon. Smooth the top of the
mould cover with a paraffin paper, and bind the edge
of the top with butter or lard, to keep out the salt
water when they are packed. But if the cream is to
ripen in the freezer-jacket, you replace the top, put
in cork, and draw off the water from jacket by taking
out cork which you will find near bottom of the pail.
Add more ice and salt. Cover top with coarse cloth,
and let it rest until ready to serve, noticing that the
water does not rise above the top of can. Ices are
always better to stand at least one hour before sei-ving,
to ripen and blend.
Moulding Ice-cream. — Put the frozen ice-cream
into mould, filling it entirely full ; press it down to force
out all air bubbles, cover with thin white paper, press
on top close, and bind round the edge with butter to
keep out the salt water. The joints must be water-
250 SCIENTIFIC COOKING.
proof to accomplish this. Imbed the mould in salt an J
broken ice for from one to five hours. Mousses require
from five and one-half to six hours; parfaits, from two
to three hours. Watch and draAV off water; if neces-
sary, add more ice.
Lemon Ice.
4 cups water. 2i/4 cups sugar.
1 cup lemon juice✪ Lemon Ice.
Make syrup by boiling sugar and water for twenty
minutes. Strain, cool and freeze, according to direc-
tions for freezing. Serve in sherbet cups.
Orange Ice.
4 cups water. 2 cups orange juice.
21/4 cups sugar. Grated rind 2 oranges.
% cup lemon juice✪ Orange Ice.
Prepare same as for lemon ice. Add fruit juice
and grated rind. Cool, strain and freeze. Serve in
sherbet cups.
Strawberry Ice.
2 cups strawberry juice. Juice 1 lemon.
2 cups sugar. 4 cups water✪ Strawberry Ice.
Page 112 · 3 recipe records on this page
Presented as published in 1911. 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
Put the ice in strong cloth bag, and with wooden mallet kept for the purpose pound it very fine; the finer the ice is crushed, the sooner the freezing will begin. Place the can in the freezing-jacket, using care to have the pivot of the can in the socket. Put cover on can with cork in the top, that no salt may get in, and pack, using three times as much crushed ice as salt. Hold your can straight while packing, and pack to within about an inch of the top. See that the can will turn. Take off top, and place the dasher in position with pivot in socket in bottom of can. Then pour in carefully your ice-cream mixture, but do not have freezer more than three-fourths full. Adjust top and
crank, and turn for about twenty minutes, and your cream will be ready to pack and ripen. You do not have to remove top to know when it is done. The crank reports to you all that is necessary by turning much stiffer. Cream frozen too quickly will be coarse-grained. There will be no freezing on the inside until there is melting on the outside.
Packing. — When cream is frozen, take off crank and wipe top carefully, using care to have the salt and ice lower than the can. Lift off top, remove the paddle, and with a wooden spoon pack the cream in tight. If fruit or whipped cream is to be added, do it now and mix it well with the cream, or, if the cream is to be moulded, 'remove from freezer and place in moulds that are ready for this purpose. Make the cream firm and compact in mould by the use of a common wooden potato-masher and wooden spoon. Smooth the top of the mould cover with a paraffin paper, and bind the edge of the top with butter or lard, to keep out the salt water when they are packed. But if the cream is to ripen in the freezer-jacket, you replace the top, put in cork, and draw off the water from jacket by taking out cork which you will find near bottom of the pail. Add more ice and salt. Cover top with coarse cloth, and let it rest until ready to serve, noticing that the water does not rise above the top of can. Ices are always better to stand at least one hour before serving, to ripen and blend.
Moulding Ice-cream. — Put the frozen ice-cream into mould, filling it entirely full ; press it down to force out all air bubbles, cover with thin white paper, press on top close, and bind round the edge with butter to keep out the salt water. The joints must be water-
proof to accomplish this. Imbed the mould in salt an J broken ice for from one to five hours. Mousses require from five and one-half to six hours; parfaits, from two to three hours. Watch and draw off water; if necessary, add more ice.
Lemon Ice.
4 cups water. 2i/4 cups sugar.
1 cup lemon juice.
Make syrup by boiling sugar and water for twenty minutes. Strain, cool and freeze, according to directions for freezing. Serve in sherbet cups.
Orange Ice.
4 cups water. 2 cups orange juice.
21/4 cups sugar. Grated rind 2 oranges.
% cup lemon juice.
Prepare same as for lemon ice. Add fruit juice and grated rind. Cool, strain and freeze. Serve in sherbet cups.
Strawberry Ice.
2 cups strawberry juice. Juice 1 lemon.
2 cups sugar. 4 cups water.
Records on this page
Lemon IceOrange IceStrawberry Ice