The Van Buren press. [volume] (Van Buren, Ark.) 1859-1914, 1897-08-07
The ICE CREAM SEASON.
some Points for Those Who Make inc
Cream.

some Points for Those W no Make INC
Cream.
The season of ice cream natafaliy
opens with the season of strk wperfies'
This is one of the most wholesome as
well as one of the easiest, desserts
which can be made at home. IL is a
simple matter to prepare the cream 1or
freezing, but many people fail ID freez-
ing it TO the proper consistency. Inc
hest creams are made of rich custaru,
simply heated TO the boiling point anu
the same quantity of fresh cream WIN
fruit pulps or fiavoring. Some COOKS
scald the cream. 1t is not necessary 10
heat the cream to stiff froth, nor Is
there any gain in doing so, unless one
desires TO make mousse and not an ice
cream.
Most amateur cooks freeze cream Vco
hard or unevenly. 1t is not deslraple
to freeze ice cream toe rapidly.
freezer which is arranged to freeze
cream in less than ten minutes pro-
duces a coarse, ough-grained Ice crean'
which is vastly inferior to the smooth,
evenly-frozen creams OF the pest
French shops. The freezing OF Ice
cream may be FASTENED by using a
large quantity of salt in proportion 10
the ice. This also produces coarse
cream.
Never allow over three pints OF rock
salt to gallon pail of ice crushed hne'
Crush the ice with a heavy mallet, such
as is used by masons. Excellent NAL
lets of lignum vitae may be purchased
at shops where werkmen buy their
tools, for 80 cents. An ordinary
sized bag, such as salt is delivered IN
when sold at wholesale, is the best
thing to crush ice in. 1t is softer than
the ordinary canvas bag sold for the
purpose. and it costs considerably less,
One good salt bag such as grocer Will
sell for - cents will make one large,
square ice bag and two smaller ones OF
about half the size. These bags are as
strong as canvas and are more easily
washed. The smaller bags are use
full when a small quantity of crushed
ice is needed for lemonade or for table
service. With a good mallet of heavy
wood and a strong bag of this kind a
gallon pail of ice may be crushed as
fine as desirable with very little ever
ton.
Pack the freezer as firmly as possible,
first putting a layer of ice and then
layer of salt, and packing the layers
4 h xXan1ap gnOnn or
any small hard wood with square end.
Divide the three pints of salt and pail
of ice allowed for gallon freezer
evenly, so that the last layer of salt is
about an inch below the rim of the
can. When the packing reaches this
point put the cream in the can and put
on the cover. Arrange the dasher and
crank in position and fill the freezer
pail as high as you can with crushed
ice. Now pack in paper-newspaper
will do. The paper keeps the air from
heice and thus materially assists in the
work. Cover the freezer with piece
of old carpet to keep out the air and
turn the crank for about three min
utes. Lift the carpet and open the can
of the freezer and remove the dasher
With a long-bladed kitchen knife
scrape the thin layer of frozen cream
which has collected on the sides of the
can, and with an iron spoon scrape the
bottom. Mix this frozen cream with
the liquid cream in the center, work
ing the cream thoroughly with the
spoon to make it light and even. Close
the freezer and turn the crank three OF
four minutes longer. Open the can
again and scrape it, and work the cream
thoroughly again. After three minutes
more, meantime turning the dasher
rapidly, repeat the scraping.
After this last beating of the cream il
will usually be frozen enough to pack
away. Turn the crank rapidly now foI
n moment or two, then remove it with
the dasher. Scrape the sides and bot
tom of the freezer for the final packing
and work the cream thoroughly, press
ing it down firmly in the can. Smooth
the top. Lay a round of tea paper over
the cream. Replace the cover of thu
freezer. Cork up the hole left by the
dasher. Fill up the freezing pail will
crushed ice. Pack the ice in closely
Pack the newspapers over the ice anc
tie heavy newspaper over the freezer
Cover the freezing pail finally with {
piece of carpet to exclude the air ant
light. Let the cream rest for three o.
four hours. 1t may rest for six OIL
eight hours or longer without injury
il it is in cool cellar.-N. Y. Tribune