New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-05-23
7 29z5 I;::;1T4LK5|
THE Season OF ICE CREAM.

The season Of ice naturally opens with the
season OF Strawberries. This is one Of the most
wholesome. as well OF the easiest. dess srts
which car be made at home. 1t is a simple matter
to prepare the cream for freezing, but many people
fat IN freezing /, to the proper consistency. TIE
best creams are made of a rich custard. simply
heated 10 the boiling point, and the quantity
Of fresh cream with fruit pups or favorns. Some
cooks scald the 1t is not necessary TO beat
the cream TO stiff froth. Is there any gain in
doing so. unless one desires to make a mousse and
not Ice cream.
Most amateur cooks freeze cream too hard or IN
evenly II is not desirable TO freeze ice cream too
RAPIDLY. A freezer which s arranged 10 freeze
cream In less than ten minutes produces coarse,
rough-graned ice cream. which Is vastly inferior
10 the smooth, evenly frozen creams OF the best
French shops The freezing Of ice cream may be
FASTENED by using large quantity OF salt in pro-
portion 10 TIE ice. This also produces coarse
cream.
Never allow three pnts OF rock salt 10
gallon pail Of ice crushed fire. Crush the ice with
a heavy mallet. such is used by masons. Ex-
cellcnt mallets of lignum vitae may be purchased,
at shops where workmen bug their tools for 30
cents An ordinary sized bag such salt Is de-
Iye-ed in when sold at Wholesale Is the best thing
to crush Ice IN II Is softer than the ordinary
bag sold for the purpose and it costs con-
siderably less One good salt bag such grocer
will sell for 10 cents will make one large square
ice bag and two smaller ones OF about half the
size. These bags strong canvas and
moro easily washed. The smaller bags useful
when q small quantity Of crushed ice is needed
for lemonade or for table service With good
mallet of heavy wood and strong bag Of this
kind a gallon pail Of Ice may be crushed as fine as
desirable with very little exerton.
Pack the freezer as firmly possible first put
ting layer of ice and then layer Of salt. and
packing the layers down securely with wooden
spoon or any small stick of 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 TINS point put
the cream in the can and put the cover. Ar.
range the dasher and crank In position and MI
the freezer pail as high as you can with crushed
ice. Now pack in paper-newspaper VIII do
The paper keeps the air from the ice and thus
materially assists in the work. Cover the freezer
with piece of old carpet TO keep out the ar ana
turn the crank for about three minutes. Lit the
fhe da a% open WIZ h can kitchen knife
scrape the thin layer Of frozen cream which , has
spoon scrape the bottom. Mix this frozen cream
with the liquid cream in the centre, working me
cream thoroughly with the spoon TO make IL Hght
and even Close the freezer and turn the crank
three or four minutes longer Open the can again
again. After three minutes more. mean time turh-
ing the dasher rapidly. repeat the scrapng' s.rv
be frozen enough to pack away Turn the orenk
e Ur sepape the or SIDES and
the freezer for the final packing and work me
cream thoroughly. pressing II down flrmly III tne
can. Smooth the top. Lay round or tea paper
over the cream Replace the cover Of the freezer
Cork up the hole left by the dasher. FIJI up the
freezing pail with crushed ice Pack the ice an
closely Pack I'm newspapers the Ice and tie
a heavy newspaper over the freezer. Cover the
freezing pail finally with piece of carpet to exclude
four hours. IL may rest for six or eight hours or
longer without injury II Is In cool ceilar'
THE EXACT INGREDIENTS
The exact ingredients for a delicious strawperry
Ice cream are a quart Of rich milk scalded ana
mixed while hot with the yoks OF SIX essS "i'
,,o o,,ns NJ sugar a quart OF cream and the pulp
NJ n ouart Of rich-favored sweet Strawberries from
which the seeds have been removed by straihihs
them through fine porcelain-lined PURGE sieve ~.
Mix the cream with the custard, ana Wneh ,le
tnrc IL cold add the strawberry pulp ana freeze
IIsc tho whites OF the eggs for an angel CAKE 70
be eaten with the cream