Fill a cup with cracked ice ; take the temperature of the ice
with a thermometer. How cold is the ice? Mix four table-
spoonfuls of rock-salt with the ice, and watch the thermometer.
When the mercury stops falling^ see what degree of cold it reg-
isters. Explain the necessity of salt.
Can you suggest a way to make a frozen dessert if you do not
have a freezer at home? Describe method.
What is the advantage of a freezer?
Related Work
Science :
Study the manufacture of artificial ice. Have the class or
some individual^ if possible, visit an ice plant.
Study density of freezing mixtures and its influence on the
time it takes for freezing.
Explain w^hy the paper on the baking powder can interferes
with freezing.
Spelling:
Write up notebooks and recipes. Learn to spell and define
any new words used in this lesson.
English:
Describe trip to the ice plant.
Explain the action of the freezer.
Drawing:
Draw a freezer and its various parts.
Simple Courses in Home Economics 75
Miss Farmer gives the following directions on "How to
Freeze Desserts."
"The prejudice of thinking a frozen dessert difficult to pre-
pare has long since been overcome. With ice cream freezer,
burlap bag, wooden mallet or axe, small saucepan, sufficient ice
and coarse rock salt, the process neither takes much time nor
patience. Snow may be used instead of ice; if not readily
acted on by salt, pour in one cup cold water. Crush ice finely
by placing in bag and giving a few" blows with mallet or broad
side of axe; if there are any coarse pieces remove them. Place
can containing mixture to be frozen in wooden tub, cover, and
adjust top. Turn crank to make sure can fits in socket. Allow
three level measures ice to one of salt, and repeat until ice and
salt come to top of can, packing solidly, using handle of mallet
to force it down. If only small quantity is to be frozen, the ice
and salt need come only a little higher in the tub than mixture
to be frozen. These are found the best proportions of ice and
salt to insure smooth, fine-grained cream, sherbet, or water ice,
while equal parts of salt and ice are used for freezing frappe.
If a larger proportion of salt is used, mixture will freeze in
shorter time and be of granular consistency, which is desirable
only for frappe."
"The mixture increases in bulk during freezing, so the can
should never be more than three-fourths filled; by over-crowd-
ing can, cream will be made coarse-grained. Turn the crank
slowly and steadily to expose as large surface of mixture as pos-
sible to ice and salt. After it is frozen to a mush, the crank may
be turned more rapidly, ladding more ice and salt if needed;
never draw off salt water until mixture is frozen, unless there
is possibility of its getting into the can, for salt water is what
effects freezing ; until ice melts, no change will take place. After
freezing is accomplished, draw off water, remove dasher, and
with spoon pack solidly. Put cork in opening of cover, then
put on cover. Ee-pack freezer, using four measures ice to one
of salt. Place over top newspapers or piece of carpet; when
serving time comes, remove can, wipe carefully, and place in
vessel of cool water; let stand one minute, remove cover, and
76 Bulletin of tJie University of Texas
Page 28
Presented as published in 1916. 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
Fill a cup with cracked ice ; take the temperature of the ice with a thermometer. How cold is the ice? Mix four tablespoonfuls of rock-salt with the ice, and watch the thermometer. When the mercury stops falling, see what degree of cold it registers. Explain the necessity of salt.
Can you suggest a way to make a frozen dessert if you do not have a freezer at home? Describe method.
What is the advantage of a freezer?
Related Work
Science :
Study the manufacture of artificial ice. Have the class or some individual, if possible, visit an ice plant.
Study density of freezing mixtures and its influence on the time it takes for freezing.
Explain w^hy the paper on the baking powder can interferes with freezing.
Spelling:
Write up notebooks and recipes. Learn to spell and define any new words used in this lesson.
English:
Describe trip to the ice plant. Explain the action of the freezer.
Drawing:
Draw a freezer and its various parts.
Simple Courses in Home Economics 75
Miss Farmer gives the following directions on "How to Freeze Desserts."
"The prejudice of thinking a frozen dessert difficult to prepare has long since been overcome. With ice cream freezer, burlap bag, wooden mallet or axe, small saucepan, sufficient ice and coarse rock salt, the process neither takes much time nor patience. Snow may be used instead of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing in bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top. Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it down. If only small quantity is to be frozen, the ice and salt need come only a little higher in the tub than mixture to be frozen. These are found the best proportions of ice and salt to insure smooth, fine-grained cream, sherbet, or water ice, while equal parts of salt and ice are used for freezing frappe. If a larger proportion of salt is used, mixture will freeze in shorter time and be of granular consistency, which is desirable only for frappe."
"The mixture increases in bulk during freezing, so the can should never be more than three-fourths filled; by over-crowding can, cream will be made coarse-grained. Turn the crank slowly and steadily to expose as large surface of mixture as possible to ice and salt. After it is frozen to a mush, the crank may be turned more rapidly, ladding more ice and salt if needed; never draw off salt water until mixture is frozen, unless there is possibility of its getting into the can, for salt water is what effects freezing ; until ice melts, no change will take place. After freezing is accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in opening of cover, then put on cover. Ee-pack freezer, using four measures ice to one of salt. Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe carefully, and place in vessel of cool water; let stand one minute, remove cover, and
76 Bulletin of tJie University of Texas