Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1897-07-22
TIVE uce CREAM SEASON.
some Point. for Those who Make the
Cream.

/
| 80. Cream.
The season Of ice cream naturally
opens with the season OF strawberries
This l. one Of the most wholesome. as
well as one of the easiest. ds<serts
which can be made at home II is =
simple matter to prepare the cream Tor
freezing. but many people fail in freez-
ing il to the proper consistency. The
best creams are made of rich custard.
simpiy heated TO the boiling point. aud
the same quantity Of fresh cream with
fruit pulps or tiavori1g- Some cooks
scald the cream. 1t is not necessary TO
beat the cream to n still froth. nor il
there any gain in doing so. unless one
desires to make a mousse and not au ice
cream.
Mozt amateur cooks freeze cream too
hard OF uneyeniy. IL is not desirable
10 freeze ice crvam too rapidly.
freezer which is arranged to freeze
crran in less than ten minutes pro-
duces coarse, rough grained ice cream.
witch is vastly inferior to the smooth,
cvcniy-frozen creams of the best
French shops. The freezing Of ice
cream may be FASTENED by using .
large quantity Of salt in proportion to
the ice. This also produces n coarse
cream
Never allow over three pin;s OF rock
-ali 10 gallon pail Of ice crushed iine.
Crush the ice with heavy nallet. such
as Is used by maSons. Excellent mai
lets of lignum vitae may lie purchased
at shops where wcrkrnen 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. II is softer than
the ordinary canvas bag sold for the
purpose. and il Gusts considerably less.
Bone good salt bag such as a grocer will
sell for Is cents will make one large.
square ice bag and two smaller ones OF
about half the size. These bags are rs
strong as canvas and are more easily
washed. The smaller bags are use
full when 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
gallon pail of ice may he 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
down securely with a wooden spoon OF
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 eau and put
On the cover. Arrange the dasher ane
crank in position and fill the freezer
pail rs high as you can with crushed
ice. Now pack in paper-newspaper
will 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 air and
turn the crank for about three min
utes. Lift the carpet and open the car
OF the freezer and remove the dasher
With longbladed kitchen knife
scrape the thin layer of frozen cream
which has collected on the sides Of the
can. and with an iron spoon serape the
bottom. Mix this frozen cream with
the liquid cream in the center, work
| ing the cream thoroughly with the
/ spoon to make il light and even. Close
/ the freezer and turn the crank three OF
four minutes longer Open the ear
again and scrape it, and work the cream
thoroughly again. After three minutes
more, meantime turning the daSheI
rapidly, repeat the serapiug.
After this last beating of the cream II
will usually be frozen enough to pacL
away Turn the crank rapidly now for
moment or two. then remove il with
the dasher. Scrap. the sides and bot
, tom of the freezer for the final packing
and work the cream thoroughly, press
ing il down firmly in the can Smooth
the top Lay round of tea paper over
the cream Replace the cover of the
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 ane
tie heavy newspaper over the freezer
Cover the freezing pail finally with Z
piece OF carpet TO exclude the air ane
light Let the cream rest for three oil
four hours. 1t may rest for SIX oil
eight hours or longer without injury
If il is in a cool celiar.-N. Y. Tribune