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Ices and Ice Creams (Summer time especially frozen)

In the summer time, especially, frozen desserts are acceptable. If eaten slowly and in moderate quantities they are not only harmless but beneficial. It frequently happens in some cases of stomach trouble that ice cream is the only nourishment the patient can take for a time. It is absolutely necessary in such instances to know that the ice cream is pure and wholesome. If it is made at home, one can be sure that nothing of a harmful nature gets into the dessert.

Classification of Frozen Desserts.

Made with Water. 1. Water ice-water, fruit juice, and sugar. 2. Granite-a water ice containing small pieces of fruit. 3. Frappe-a water ice frozen very rapidly so that it is coarse grained, with little crystals of ice in it. 4. Sherbet a water ice with either beaten white of egg or dissolved gelatine added when mixture is half frozen to give the consistency of cream.

Made with Milk. 1. Philadelphia ice cream-cream, milk, sugar, flavoring. 2. French ice cream-a custard of eggs, milk and sugar with cream and flavoring added. 3. Mousse-whipped cream, sweetened and flavored, frozen without stirring. 4. Frozen Puddings-a custard with various fruits, flavoring and thickenings added. Experiments:

Principles of Freezing. 1. Test with a thermometer the temperature of (1) water, (2) cracked ice, (3) cracked ice and salt. 2. Set a tin cup of water into a bowl of cracked ice and another into a bowl of cracked ice and salt. In half an hour test the temperature of the water in each cup-Notice the frost on the outside of the bowl containing the ice and salt. Where did the moisture that has condensed on the outside of the bowl come from?

When a solid changes to a liquid it takes up heat from surroundings. For example, when the ice in the ice box changes to water it absorbs heat from the butter and other food in the ice box, making them colder. The faster the ice melts, the faster it will absorb heat.

We make use of this fact in freezing ices and ice creams. We put the mixture that we wish to freeze into a metal can because heat passes through metal easily. We set this can into a wood tub (wood is a poor conductor of heat) and pack ice and salt between the can and tub. If the outside receptacle were made of metal it would take longer and would use more ice to freeze the cream because the ice would absorb as much heat from the air outside as it did from the cream inside the can.

Salt makes ice melt, therefore if we add salt to the cracked ice, the mixture in the can will freeze still more quickly. Even the melting of the salt in the ice water causes a little heat to be taken up from the cream.

Directions for Freezing. 1. Scald the can and dasher. Be sure the water is boiling hot so that the can will be perfectly sterilized. Cases of ptomaine poisoning have been traced to ice cream coming from a can that was not sterilized. Ice cream that has been allowed to stand and melt should not be re-frozen for fear that the bacteria have had time to work in it. If there is any left-over ice cream and it cannot be repacked and kept frozen, it should be put into a double boiler, before it has time to melt, and thoroughly scalded. It may then be put into the ice box and frozen later or used to make bread puddings or custards. 2. Place the can in the pail, fit all parts together and turn the crank to see that every part is working properly. 3. Remove cover and put mixture to be frozen into the can. Do not fill the can more than three-fourths full as the mixture expands in freezing. Replace the cover and pack with ice and salt. 4. To prepare the ice and salt, place the ice in a burlap bag and pound with a mallet until the ice is broken into small pieces. 5. Fill the space between the can and tub with alternate layers of ice and rock salt. Use one measure of salt to three measures of ice. If more salt is used the cream will freeze so rapidly it will be coarse grained. The ice and salt may be mixed together before the freezer is packed instead of putting them around the tub in alternate layers. can. 6. Turn the crank steadily until the mixture is frozen. 7. Remove the dasher and pack the cream solidly in the 8. Put a clean cloth or piece of paraffin paper over the top of the can and fit a cork tightly into the hole in the cover. 9. Drain the water from the freezer, repack with ice and salt and allow the cream to stand an hour or more to "ripen." This makes the cream better flavored and more solid than if it is used as soon as it is frozen.