Mineral Point tribune. (Mineral Point, Wis.) 1869-1938, 1875-07-29
How to Make lce.Cream.


dessert through the summer 1t used to
be great bugbear to me. / never shall
forget our first experience in that way.
We found some of our neighbors were
luxuriating in ice-cream to an extent that
reused all our ambition; so we bought a
freezer, and here let me add that ii was
one that would hold six quarts, and our
neighbor's only held three; and they bor
row ours periodically, because theirs does
not hold enough when they have company
Important deductiOn-a large one will
hold just as little as you wish to make,
and small one will not hold as much as
you would sometimes like. Then we,
viz: the Pater, the Mater (myselD, the
help" and all the children, went at the
important task of freezing the custard, for
which give favorite recipe below.
Our neighbors told us they pounded the
ice in bag with an ak. So behold US
the Pater with long kitchen apron on,
and bran new bag Tor new bran bag,
just as you like, with big piece of ice
in it, out on the stone doorstep of the
kitchen, applying the broad-side of an ak
vigorously, with the perspiration pouring
from every poye; myself standing with
the directions which came with the
freezer in one hand, and spoon and
dish of salt in the other; the "help,"
armed with the handle for turning the
freezer, waiting for the ice and salt, and
looking very cranky: the small fry run
ming to the door, back to the freezer, and
dancing round generally, smacking their
lips in anticipation Of the coming treat.
At last the ice was pounded and put in
the freezer, and Bridget's part of the OPP
Grafton commenced. | spOoned in the
salt, but there was hitch somewhere--the'
cylinder would not turn, and Bridget APP
piled little muscle, and off came the COW
er. Then we readiusted it, and took hold
and gave few turns; stick number two
took place, and little more strength
brought the cover off again. Then the
head of the family tried it; bringing my
muscle to bear on the cover meanwhile.
But the result of it was that the ice had an
to be taken out and pounded finer, which
was moist operation, and by the time we
had finished our clothes and the newly.
painted kitchen floor were all despatched
with brine.
The cost of that ice-cream may be
summed up as follows: 1st-The freezer
2d-Bag ruined entirely; 3d-Door stone
cracked; 4th-Soiled trousers and dress
5th-Torn calico apron; 6th-Profuse ex
penditure of strength and vitality; eth
Some inward maledctions.
But experience has taught us how to do
the thing sensibly and easily. We got
strong box, abouttwo or three feet square,
nailed it on "A piece of board so as to make
the bottom double for strength. Then
piece Of scantling smoothed off at the top
with drawing knife, SO as to be easily
held as a FOUNDER. These things being
provided, we take our ice and freezer into
the cellar, where it is cool and out of the
way, put our ice into the box, pound it I'M
til it is nearly the size of marbles; then
take shovel and fill in about the cylinder
with alternate layers of ice and salt-either
coarse or fine salt Will answer; generally
use that in which my winter eggs were
packed. Two persons can do it quicker
and more easily, one turning while the
other puts in the ice and salt Then when
it is nicely started and little extra ice
pounded to fill up with as the other melts,
one of the workers can be dismissed 1t
takes from twenty minutes to half an hour
to accomplish the desired end with one
freezer When it is so stiff we cannot turn
it any longer we take off the cover of the
cylinder and take out the "agitator," stir
it down smoothly and cover it tightly
again Then we draw off the water, fill it
up with ice and salt, and set it away in a
tub with pieces of old carpet thrown over
II until we wish to use it,
Very little time is required, and we have
reduced it to such a system that We do
not dread it, and indulge at least once or
twice a week through the summer in this
luxury.
forgot to add that for the convenience
of drawing off the water before putting il
away in the tub we bored Il small auger
hole in the side of the freezer very near
the bottom and put a cork in it, so we do
not have to tip the freezer, and we find it
a nice arrangement.
Recipe for the Custard. Two quarts
of milk, four tablespoons of corn starch;
boil until well cooked. One quart of
cream-put it on ice until well chilled;
beat it with an egg-beater to n troth. Beat
the whites of four eggs to a troth and stir
them into the cream and then the whole
into the boiled milk. Stir one and a
quarter pounds of white sugar into the
milk while it is heating; then strain it be-
fore the eggs and cream are added. When
cool, flavor and freeze. american Grocer.
For the preservation of timber from
decay so many and different methods have
been introduced that the best engineers
and constructors appear 10 be in doubt as
to which is ON the whole to be preferred.
1t is however found that one of the most
effective of these curious processes con-
sists in subjecting the wood to tempera-
ture above the boiling point of water, and
below 300 degrees Fahrenheit, while inn
mersed in bath of creosote sufficient
length of time To cxpel the moisture.
When the water is thus expelled the pores
contain only steam the hot oil Is then
quickly replaced by a bath of coal oil, by
means of which change the steam in the
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