B. The proportion of ice to salt most generally recommended foi use in the household is 3 to 1. A smaller proportion of salt, 1 part salt to 7 parts ice, may be successfully used provided both are finely divided. The larger the proportion of salt the more rapid the freezing. 4. Materials used in making the freezer are chosen so as to insure the withdrawal of the heat from the mixture to be frozen rather than from the surrounding air. A. The mixture to be frozen is held in a container of metal, which is a good conductor, while the freezing mixture is held in the wooden container, which is poor conductor of heat. B. The dasher has a knife edge for the purpose of removing from the sides of the freezer the mixture which freezes there first. By cutting this off the unfrozen portion of the mixture comes in contact with the cold outside and is in turn frozen. On the other side of the dasher there is a whip which serves to beat air into the mixture and keep it well mixed. 5. Technic of freezing : A. The can should not be more than three-fourths full of the mixture in order to allow room for the necessary expansion on freez- ing and for the swell which is the result of the incorporation of air. B. The air is incorporated to the greatest extent when the dasher is turned rapidly. It is held in best after the mixture has started to freeze, so the dasher may be turned slowly until that time, and then more rapidly to incorporate air. C. After the cream is frozen the dasher should be removed and the opening stopped, freezer packed with ice, covered with a piece of car- pet, and set aside for the cream to ripen. D. Molding. — When it is desired to mold cream in fancy shapes it should be frozen as directed above, then tightly packed in molds cov- ered with wax paper, sealed around the edges, and completely cov- ered with a mixture of ice and salt. The molds are sealed by means of a strip of cloth dipped in melted paraffin and brought very quickly around the opening. The paraffin hardens on cooling, preventing the entrance of salt water. 6. Mousse and parfait mixtures, composed largely of whipped cream or beaten egg white, may be frozen without the use of a freezer, since the air is already incorporated. These are simply placed in a suitable container, not too thick, sealed and packed in the mixture of ice and salt. The easiest frozen dessert to prepare is the mousse. In cold weather this may be mixed the night before and frozen by placing outside. Whipped cream and beaten egg white are usually added to the hard-frozen mixture after the removal of the dasher or before packing in containers for molding. 72 USE AND PREPARATION OF FOOD. 7. Typical frozen desserts prepared from milk and cream. — The names vary in different parts of the country, but the following terms have by usage come to be rather definite : A. Plain or Philadelphia ice cream is prepared from cream with the addition of sugar and flavoring. With the present scarcity of milk fat, it is better to use a less rich cream and modify as sug- gested in (B). B. Plain cream plus a filler. — Suggested fillers are: (1) Egg in form of custard, making so-called French ice cream. (2) Small amount of starch or flour boiled with a portion of the milk or cream. (3) Ground macaroons, nabiscos, cake, or cookie crumbs fur- nish flavor as well as body. (4) Gelatin or dextrin.

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B. The proportion of ice to salt most generally recommended for use in the household is 3 to 1. A smaller proportion of salt, 1 part salt to 7 parts ice, may be successfully used provided both are finely divided. The larger the proportion of salt the more rapid the freezing. 4. Materials used in making the freezer are chosen so as to insure the withdrawal of the heat from the mixture to be frozen rather than from the surrounding air. A. The mixture to be frozen is held in a container of metal, which is a good conductor, while the freezing mixture is held in the wooden container, which is a poor conductor of heat. B. The dasher has a knife edge for the purpose of removing from the sides of the freezer the mixture which freezes there first. By cutting this off the unfrozen portion of the mixture comes in contact with the cold outside and is in turn frozen. On the other side of the dasher there is a whip which serves to beat air into the mixture and keep it well mixed. 5. Technic of freezing : A. The can should not be more than three-fourths full of the mixture in order to allow room for the necessary expansion on freezing and for the swell which is the result of the incorporation of air. B. The air is incorporated to the greatest extent when the dasher is turned rapidly. It is held in best after the mixture has started to freeze, so the dasher may be turned slowly until that time, and then more rapidly to incorporate air. C. After the cream is frozen the dasher should be removed and the opening stopped, freezer packed with ice, covered with a piece of carpet, and set aside for the cream to ripen. D. Molding. — When it is desired to mold cream in fancy shapes it should be frozen as directed above, then tightly packed in molds covered with wax paper, sealed around the edges, and completely covered with a mixture of ice and salt. The molds are sealed by means of a strip of cloth dipped in melted paraffin and brought very quickly around the opening. The paraffin hardens on cooling, preventing the entrance of salt water. 6. Mousse and parfait mixtures, composed largely of whipped cream or beaten egg white, may be frozen without the use of a freezer, since the air is already incorporated. These are simply placed in a suitable container, not too thick, sealed and packed in the mixture of ice and salt. The easiest frozen dessert to prepare is the mousse. In cold weather this may be mixed the night before and frozen by placing outside. Whipped cream and beaten egg white are usually added to the hard-frozen mixture after the removal of the dasher or before packing in containers for molding. 7. Typical frozen desserts prepared from milk and cream. — The names vary in different parts of the country, but the following terms have by usage come to be rather definite : A. Plain or Philadelphia ice cream is prepared from cream with the addition of sugar and flavoring. With the present scarcity of milk fat, it is better to use a less rich cream and modify as suggested in (B). B. Plain cream plus a filler. — Suggested fillers are: (1) Egg in form of custard, making so-called French ice cream. (2) Small amount of starch or flour boiled with a portion of the milk or cream. (3) Ground macaroons, nabiscos, cake, or cookie crumbs furnish flavor as well as body. (4) Gelatin or dextrin.

Use and preparation of food