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Ice Creams, Etc

For family use select the best patent freezer, have plenty of ice and rock salt, which is much better than common salt. If you desire rich cream, and good cream, none but the purest article should be used. You can not expect to make rich ice cream of milk. When the cream is ready to freeze rinse the can with cold water, also the paddle. Before packing see that the pail rests on the pivot, and cover well. The ice should be cracked in pieces not quite as large as a guinea egg. Pack the ice closely around the pail to the height of the freezer, putting alternate layers of ice and salt several inches higher than the cream is in the freezer. Pack firmly, allowing two pounds of coarse salt to six pounds of ice. Turn the crank slowly and evenly, as this is the way to insure smooth, velvety cream. When you can not turn the crank, examine, and you will see that the water has reached the hole in the freezer, if so your freezing is complete. Then pour off all the water, wipe off very carefully the top of the freezer, as great care must be used in order that no salt should get into the cream; as I've known whole freezers of cream spoiled in this manner. The cream should be firmly packed after removing the paddle. Cover very closely, put a cork into the hole of the cream pail. Cover over with a woollen blanket; set the tub in a cool place until serving time. Dip the can in water slightly warm, let it remain a few seconds, wipe it dry and turn on the dish.

There are a great many good freezers in use. In making cream great care should be observed in seeing that every part of the freezer is nicely washed and dried before putting it away. The cogs on freezers should be kept well oiled.

You will find that it takes much more time to freeze water ices than cream, and more salt is required.