HOW TO FREEZE ICE CREAM AT HOME

Freezing

1—Scald the freezer can to be sure it is clean and sweet.

2—Prepare the mixture to be frozen, as described in the recipes inthis book. Place the mixture in the freezer can.

3—Assemble the freezer ready for freezing.

Packing

4—Chip the ice in small pieces and mix with coarse ice cream saltin the proportion of 3 to 6 parts of ice to one of salt. The 3 to 1mixture may be used if quicker freezing is desired, but a larger swellis obtained by using the 6 to 1 mixture.

5—Pack ice and salt around the freezer can up to the top, turn thecrank a few times to set the ice and salt, then add more ice and saltuntil the top of the can is covered.

6—Start turning the crank, slowly at first; as the mixture begins tostiffen, turn rapidly to secure the desired beating. The special designof the dasher makes it possible to blend and whip the cream to a delightfulmellowness.

7—If the directions have been followed, from three to five minutesshould be sufficient to freeze the cream enough to serve at once.When frozen, be sure that the waste hole is not plugged up; pour offsome of the brine until the level of brine is well below the cover ofthe can. Remove the top of the freezer and take off the can cover.Insert a cork in the can cover to stop up the hole in the top. Removethe dasher and scrape the ice cream into the can. Place cover onthe can and add more ice and salt to the level of the cover. It is agood idea to cover the freezer with a thick pad of newspapers or aheavy cloth to keep the air from the ice.

8—Allow the ice cream to “set” in this freezing mixture until timefor serving.

Molding the Cream

9—When time comes for serving, if desired, the cream may be turnedout in a solid form by removing the can and wrapping it in a clothwrung out of hot water. By hitting the can, the ice cream will slipout on to a platter or serving dish. Be sure that the cream is tamptdown thoroughly before it is allowed to “set” if you wish the creamto be served in cylinder form.

10—Many hostesses like to serve their ice cream in a mold. In thiscase, when the mixture is frozen, place it in the mold and pack itdown well so that it will come out in a perfect shape. If two orthree varieties of cream are used, smooth off each layer before2adding the next one, smooth cream on top and cover with a pieceof greased and waxed paper (greased side up) cut larger than themold.

Place mold in the top of packed ice and salt so that there is a layerof salt and ice under the mold, with the top completely buried. Letit freeze for from two to three hours.

To remove, wipe the mold with a cloth. Remove the cover and allowthe mold to stand for several minutes in a warm place.

WAYS OF SERVING FROZEN DESSERTS

Candied rose leaves, violets, and other flowers may be found in shopsmaking a specialty of them and are decorative to any cream or icewhen placed over the top or as a border around the edge of dish.Slic

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