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Mousses, Etc

N freezing cream and ices, good general rules to be observed are: Be lavish with the salt and have the ice pounded quite fine, thereby involving less labor in turning the freezer and securing a smooth velvety cream. The quickest and best way to pound the ice is to put it in a stout burlap bag, tie up the mouth, and pound it vigorously with a flat-headed hammer or mallet. Snow may be used instead of ice; if this does not freeze steadily, add one cup of water to it. Have the ice and salt already packed around the can before the mixture is put in. Be sure that the latter is quite cold before it is placed in the can and do not begin the freezing by turning rapidly and lagging toward the end of the process. Instead, turn slowly at the beginning and increase the speed as the mixture thickens. Be very careful that there is no possible chance of the salt or water getting into the can, but do not pour off the water unless it gets too high; when a little may be turned off.

Allow three measures of ice to one measure of salt; if a larger proportionate quantity of salt be used the freezing will take place in a shorter time, but the mixture will have a granular texture.

Never fill a freezer more than three-fourths full, as the mixture gains in bulk as it freezes.

When it is desired to have the cream in blocks or cakes a special mold will be needed. The mold should be set in ice and salt while the cream is being frozen, and when the beater or mixer is removed, the cream should be packed into the mold as quickly as possible.

It should be pressed down firmly and smoothly and a piece of stout muslin or buttered paper laid over it before the mold cover is put on. The mold is then packed in ice and salt and kept for a few hours until the cream is ready for use.

VARIOUS KINDS OF FROZEN MIXTURES MADE IN A FREEZER ICE CREAM, No. I-Made with plain cream.

ICE CREAM, No. 2-Made with a custard foundation, and much less cream.