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Frozen Desserts: Never

First, there is the necessity of a good freezer. Never economize by purchasing a cheap one; the best is the truest economy in the end. Also provide a strong burlap bag and a mallet for smashing ice, as well as a dipper to measure salt and ice, for half the rapidity of the freezing process depends on the proper proportions being used. In winter, snow can be utilized instead of ice; if the salt does not act rapidly upon it, add a cupful cold water. Before pouring the stuff to be frozen into the can, adjust every part and give the crank few twirls to insure the freezer being in first-class order.

Then fill the can, adjust it again, and put in the crushed ice and salt in proper quantities. If there is only a small quantity to be frozen, the salt and ice need come no higher than the mixture inside. Never fill the can to the top; it will make a cream coarse-grained or it will spill out. At first, turn the crank steadily but rather slowly. When frozen to a mush, turn more rapidly, adding more salt and ice if necessary. Never draw off the brine till the freezing process is accomplished, then remove the top and dasher, and pack solidly with a spoon, put a cork dipped in lard into the hole at the top so there will not be the slightest danger of brine working in, and repack the freezer with 4 measures ice to one salt. Cover with newspapers or a piece of carpet and leave it, if possible, for two hours to mellow and ripen. If nuts, fruit, or liquors are to be added to frozen stuff, do not put them in till the mixture is a mush.

When serving time comes, remove the can, wipe it off carefully before opening to make sure not a drop of brine can get inside, take off the lid, run a palette knife around the edge of the cream, invert the can on a platter, and the contents will slip out. If it should prove refractory, wring a cloth from hot water, wrap it about the can, and there will be no further trouble.

Keep your freezer in perfect order. After using, wash it thoroughly and set the pieces in a moderate oven or over the stove to get perfectly dry. Occasionally a drop of oil is needed to make it work well.

There is a small hole in the cap covering the gear; look into this end and turn the crank till you discover another hole in the top gear of the frame. Let a few drops of machine oil drop into it.

Frozen dishes may be classified thus: