Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-08-17
SELF.FR SEEING ICE-CREAr.

If you expect during the summer to
occasionally make ice-cream at an hours
notice, and can afford the outlay, Dur
chase at once the best patent freezer -,
can find. The old style "freezers" re- 8
WEAKNESS TO the flesh and Vexs' .to,, 20
the SOUL There is a way, hor ,aver Of
making ice cream that will f. eezo ;,soIf
Marian Harland, in her G, ,nmon Sense
in the Household, tells "a ali about =
and certities that for ,vo veo-o sbo bos
practiced, accOrdinr 70 ,5o foi T n,1
ne s WIN COT pie SUCCESS:
e ~ n. .i11 q ICR CREAM One quart
800, ,,CH - III" :; 8 eggs-whites and yolks
s'I0 roI. 'P Arately and very light; 4 cups
sus@' . pints rich sweet cream; 8 tea~
spy Lfuls vanilla or other seasoning. or
hiila bean, broken in two, boiled in the
custard, and left in until it is cold.
Heat the milk almost to boiling. Beat
the yolks light, add the sugar, and stir up
well; then pour the hot milk to this, lit
tie by little, beating all the while; put in
the frothed whites, and return to the fire
boiling in pail or saucepan set within
one of hot water. Stir the mixture
steadily about fifteen minutes, or until it
is as thick as boiled custard. Pour into
q bowl and set aside to cool. When quite
cool, beat in the cream and flavor, unless
you have used d bean.
Have ready quantity of ice, cracked
IN pieces not larger than a pigeon egg
the smaller the better. You can manage
this easily by laying great lump of ice
between two folds of coarse soaking or
old carpet, tucking it in snugly, and bat
tering it, through the cloth, with q sledge
hammer or msllet. until fine enough.
There is no waste of ice, nor need you
take it in your hands at all-only gather
up the corners of the carpet or cloth, and
slice as much as you want into the outer
vessel Use an ordinary old-fashioned
upright freezer, set in deep pal; pack
around it closely, first layer of ice. then
one of r0ck-salt. In this order fill the
pail; but before covering the freezer-lid,
remove it carefully, that none of the salt
may get in, and, with long wooden Ia
die or flat stick q mad one made on pur-
pose, beat the custard as you would bat
ter, for five minutes, without stay or
stint. Replace the lid, pack the ice and
salt upon II, packing it down hard on
top; cover it with several folds Of
blanket or carpet, and leave il for
one hour. Then remove the cover of
the freezer when you have wiped it care
fully outside. You will find within a
thick coating of frozen custard upon the
bottom and sides. Disl0dge this with
your lad.e, which should be thin at the
lower end, or with long carving knife,
working every particle of it clear. Beat
again hard and long until the custard is 3
smooth, Electromagnetic paste. The
smOo.hness of ice cream depends upon
your action 81 this juncture Put on the
cover, pack in more ICE and salt, and
turn off the brine. Spread the double
carpet over al once more, having buried
the freezer out of sight in ice, and leave
it for three or four hours. Then if the
water has accumulated in such quantity
as to buoy up the freezer, pour it off, fill
up with ice and salt, but do not open the
freezer. In two hours more you nav
take it from the ice, open it, wrap q towel
WruDg cut in boiling water about the
lower part, and turn out solid column
of cream, firm, close grained, and smooth
as velvet 10 the tongue. Hearth and
Home.