=How to Freeze.=—Pound ice to bits size of hickory nut. Use salt in
lumps ½ size of a pea. Allow 1 part salt to 3 parts ice. Mix together
in pail. In bottom of freezer put 1 inch layer of mixture, and pack.
Arrange and fasten can in freezer. Fill up space between with the
mixture, packing hard. Turn can occasionally to make sure it will run
freely. When ice is within 1 inch of top of can open and fill can,
replace and fasten top. Turn slowly at first. Increase speed, adding
more ice and salt as mixture sinks. When cream is very firm open can,
draw out dasher, work cream down in can with wooden spoon, cover top
with paper, then with can cover, add more ice and salt, heaping it
over top of can. Cover with heavy blanket, set away in cold place for
2 hours.
=Plain Ice Cream.=—Scald 1 pint milk; mix 1 cup sugar with 2
tablespoons flour, pinch salt, and 2 beaten eggs. Add to hot milk,
stir over fire till thick and smooth, cover and cook 20 minutes.
Strain and cool. Add 1 pint cream, flavoring desired, and freeze. One
can condensed milk and 1 cup milk may be mixed and added in place of
cream. Very good ice cream may be made without the addition of any
cream.
=Philadelphia Ice Cream.=—Scald 1 pint cream. Add 1 cup sugar and stir
till dissolved. Take from fire and add 1 pint chilled cream. Freeze
when cold.
=Delmonico Ice Cream.=—Make a cooked custard with 1 pint milk, 5 eggs,
1 cup sugar; strain and cool. Add 1 pint rich cream, 2 tablespoons
flavoring, and freeze.
To this as well as to any cream may be added at will 1 cup fresh fruit
or berries rubbed through sieve, ½ cup cake crumbs, or any variety
flavorings and colorings desired.
=Water Ices.=—Boil 1 quart water and 1 pint sugar 5 minutes. Add ⅛ box
gelatine soaked in cold water, stir till dissolved and chill. Add 1
cup lemon juice and freeze.
All water ices are made in this way, varying the proportion of sugar
according to the acidity of the fruit used. Canned fruit syrups may be
substituted for fresh fruit juice.
=Biscuit Glacé.=—1½ pints cream, 12 ounces sugar, yolks of 8 eggs, and
1 tablespoon extract vanilla. Take 6 ounces crisp macaroons, pound
in mortar to dust. Mix cream, sugar, eggs, and extract. Place on
fire, and stir composition until it begins to thicken. Strain and rub
through hair-sieve into basin. Put into freezer; when nearly frozen,
mix in macaroon dust, another tablespoon extract vanilla, and finish
freezing.
=Chocolate Ice Cream.=—3 pints best cream, 12 ounces pulverized white
sugar, 4 whole eggs, 1 tablespoon extract vanilla, 1 pint rich cream
whipped, 6 ounces chocolate. Dissolve chocolate in small quantity of
milk to smooth paste. Now mix with cream, sugar, eggs, and extract.
Place all on fire, stir until it begins to thicken. Strain through
hair-sieve. Place in freezer; when nearly frozen, stir in lightly the
whipped cream, and 1 tablespoon extract vanilla, and finish freezing.
=Crushed Strawberry Ice Cream.=—3 pints best cream, 12 ounces
pulverized white sugar, 2 whole eggs. Mix all in porcelain-lined
basin; place on fire; stir constantly to boiling point. Remove and
strain through hair-sieve. Place in freezer and freeze. Take 1 quart
ripe strawberries, select, hull, and put in a china bowl. Add 6 ounces
pulverized white sugar, crush all down to pulp. Add this pulp to
frozen cream, with 2 tablespoons extract vanilla; mix in well. Now
give freezer few additional turns to harden.
=Orange Water Ice.=—Juice 6 oranges, 2 teaspoons extract orange, juice
1 lemon, 1 quart water, 1 pound powdered sugar, 1 gill rich, sweet
cream; add all together and strain. Freeze same as ice cream.
=Peach Ice Cream.=—One dozen of best and ripest red-cheeked peaches;
peel and stone; place in china basin, crush with 6 ounces pulverized
sugar. Now take 1 quart best cream, 8 ounces pulverized white sugar,
2 whole eggs. Place all on fire until it reaches boiling point; now
remove and strain; place in freezer and freeze. When nearly frozen
stir in peach pulp, with teaspoon extract almonds; give few more turns
of freezer to harden.
=Raspberry Water Ice.=—Press sufficient raspberries through hair-sieve
to give 3 pints juice. Add 1 pound pulverized white sugar and juice
of 1 lemon, with 1 teaspoon extract raspberry. Place in freezer and
freeze.
[Illustration: (Decorative Design)]