Virginia Cookery-book

Snow has been ascertained to answer for freezing purposes even better than ice. The finer ice is pounded the more expeditiously will the task of freezing be accomplished. To avoid waste, when ice is to be pounded it should be first enclosed in a stout linen bag, and from that be emptied into the tub, where it must be packed around the freezer as closely as possible, salt being sprinkled upon it through and through. The philosophy of the matter being that the freezing of the cream results from the lowering of the temperature caused by the action of the salt in melting the ice, it follows that the larger the surface acted upon by the salt the more perfect will be the mixture of the two, and the quicker the reduction of temperature to the required state. In brief, the finer the salted ice, and the more numerous its points of contact with the freezer, the faster will the cream* harden. In a freezer such as we have described half an hour is enough time to allow for the operation. A gallon of salt and a peck (twenty-five pounds) of ice is the allowance for a two^gallon freezer. Before putting in the cream wipe off the top and sides of the freezer, to prevent the admission of the least particle of salt, and do so every time the lid is lifted. Holding its handle, the freezer must be shaken rapidly from the very first ; bat, after five minutes' brisk turning, open the freezer and cut down from the sides the slight sheet that will already line the sides ; spade it up from the bot- U>ni likewise, and beat the whole together, the little that has frozen with the rest. The proper motion is very like that known to cooks as ^'creaming'' when they prepare butter for cake. After beating it up light shut the freezer -lid down close again, turn rapidly for another five or ten minutes; cut down and beat up again, etc., until the cream is all evenly frozen light and smooth. Whipping up the cream increases the bulk, and improves the dish to m^ost tastes. A few whites of eg^ added when the cream has fairly begun to freeze help to make the process go on rapidly, and add to the smoothness of the mixture, making home-made ice-cream more like confectioner's. Pure cream, simply sweetened and flavored, is undoubtedly the best formula of preparation that can be given for ice-cream, but delicious imitations can and have been made, when no inexhaustible dairy was at band whence to draw supplies. A gentleman who was a connoisseur in such matters once asked a lady to let him know where to procure such delicious cream, when there was not a drop of cream in what was before them. Skill and good taste can so combine as to make the best of all apologies for the thrift of the economical housewife. • Vanilla Ice-cream. Vanilla is more popular than any ice-cream, and yet the provider finds that it is the most expensive in a very important respect — namely, it requires much richer cream to make it good than any other flavoring. To one gallon of ice-creamy which is enough for sixteen persons, put one pound and a quarter of white sugar, and a flavoring of vanilla according to taste. The great difference in the strength of extracts makes it impossible to name an exact quantity for the seasoning. Remember, it is always better to put too little than too much. The fact is, where one can afford it, there is no flavoring of vanilla imparted equal to that obtained from the genuine vanilla bean, its comparatively high price alone having brought it into disuse. The way to season with that (one bean being enough for a gallon) is to split it and boil it in a cup of milk. When the milk has boiled take out the bean and scrape down the tiny seeds into the milk, for they are so infinitesimally small as not to be objectionable. , Then add the milk to the cream. Dry the bean, and it may be used once more.