Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-08-11
STEPS IN ICE CREAM MAKING
COOLING DESSERTS FOR
HOT WEATHER.
Takes Twenty Pounds OF Ice for n
Gallon Frccrer-CErc in
Mixing.
Written for The Evening Star.

Mixing.
Written for The Evening Star
There are few households in which an
ice cream freezer is not to be found. The
cheapness OF the utensil makes 1t possible
] to have homemade ices, sherhets and
creams superior in quality to any to be
purchased in the ordinary shops. There are
| churns now upon the market that will
| freeze the mixtures in few minutes. SO
! that the ices may be made just short
! time before serving and be perfectly fresh
and solid when placed upon the table. The
| best one for satisfactory results has a side
wheel which accomplishes an even con-
gealing of the cream.
The ice packed about the can should be
mixed with rock salt in the proportion Of
| little less than three-quarters of ice to
| one-quarter OF salt. The ice must he
! pounded into small pieces The best way
! to do this is to put the lump into an old
/ sack or bag and pound it with some blunt
headed instrument like wooden malle1
/ the head of an or Ratchet. The ice will
] in this way be retained in the bag. the
/ pieces not flying all over the room.
When the cream has been placed in the
/ can. after examination to see that the han
/ die and heater work all right. the ice and
/ salt should be packed around the outside
o. the receptacle. Ii should be arranged:
]
! then layer Of salt, and on until the
| pail is filled.
When all this has been done. turn the
! handle slowly and evenly until the cream
! is so stiff that you can turn il no longer.
! ordinarily. it takes fifteen minutes to freeze
! the cream. Then take off the handle. wipe
off the lid of the can 50 that no salt water
/ may drop in when ii is removed. lift the Id
and remove the heater. Press the ice
| cream down with spoon "a wooden one is
! besD and put on the LID again. corking up
! the opening through which the handle pass
! ed and cover the lid with flannel cloth.
! Fill the freezer with more rough &c. and
put it in a cool place until IL is time To
serve the cream.
| Things to he Remembered.
| It should be remembered that liquids e>-
pand in freezing. so that the mixture placed
! in the should always be less than it
| will hold. The quantity Of sugar used in
making ice cream is an important consid-
Grafton, for too much will retard the freoz-
/ ing and too little will make the ice cream
| too hard.
1t should he remembered that the finer
the ice is crushed the more quickly will it
melt and the cream be froZeE. The more
| rapidly the mixture is stirred the more
| quickly will it be frozen, for the rapidity Of
| the revolutions exposes the mixture in all
parts more thoroughly to the cold.
For freezing about twenty pounds Of ice
are needed FOR a gallon freezer. Some per-
sons imagine that the melted ice should be
| drawn off as soon as ii is reduced to water.
This is mistake, for the latent cold re-
naming in the water helps freeze the
! cream. In order that none of the water
may run into the can, there should be
| outlet short distance below the lid. Draw
| off the water when it floats the ice.
1t is a good plan not to try to freeze the
| cream toe rapidly. When slowly frozen,
the grain is better. For the best creams
| the liquid is scalded and the sugar dis
| solved in it while hot. Raw cream frozen
| tastes too much like snow.
| In measuring the ice and salt to pack
into the freezer good plan is 10 use a
| shallow dish or pan. putting In a layer Of
| ice three inches thick and then a layer OF
salt one inch thick and pack the mixture
| close with a wooden spoon.
The Last Touches.
After the cream is made it is better to
allow It to stand for an hour two. This
| will cause the flavor to blend perfectly
with the cream. When It is to be served,
/ dip the can quickly in cold water. wipe and
invert over a large dish, and the cream
will slip out neatly
! If the cream is to be served in forms. fill
the molds with the cream, taking care to
press down with spoon. so that every
part may be filled. Place a piece of white
paper around the edge and put on the lid.
Cover the point with strip Of muslin dip
ped in melted butter and pack the molds in
salt and ice until they are needed
When the ice cream freezer If put away,
II should be cleaned and the can scalded
and dried and left with the lid of until 1t
/
snow may be substituted for ice. A sub
stitute for a patent freezer may be made
of a deep, covered can pail and a wood
en- pail or frkin. The cream must he
scraped from the sides Of the can now and
then and be beaten every little while with
a wooden spoon.
longer time is required for freezing
water ices than ice cream. The crank
should be turned for a few minutes and
then stopped for few minutes. When the
handle will no longer turn, remove it. take
out the beater and scrape the mixture from
the sides of the can and beat with large
wooden spoon.
In making sherbet, freeze quickly until
the mixture is almost hard. Then take out
the heater and mix with the contents the
white Of one egg beaten to a froth with a
tablespoonful of powdered sugar and beat
until all is stiff. Stir the sherbet into the
frozen mixture and allow IL TO stand for an
hour In removing an ice from n
mold. in case il should stick. dip il into cold
water, never I'm warm water. or the shape
will be spoiled.
Several Good Recipes.
Here are several recipes for making
creams:
Vanilla Ice Cream.-Take one quart Of
milk, pint of cream. four eggs two
tablespoonfuls of cornstarch one pound Of
powdered sugar. vanilla essence. Stir the
cornstarch very smoothly with a little of
the scalded milk. in which is the dissolved
sugar; beat the yolks of the eggs Boil the
rest of the milk, pour IL over the
starch: then stir i'm the beaten yolks of eggs
and add pinch of salt. Stir this mixture
over the fire until 1t is slightly thick and
clingS to the spoon: then allow IL to cool
Beat the whites of eggs to stiff froth,
mix them with the custard and flavor with
vanilla essence to taste.
To make lemon water ice. take eight
lemons. twelve ounces of loaf sugar four
eggs, whites only. Put into an enameled
saucepan the thinly pared rinds of three
lemons, the sugar and one quart of cold
water. Simmer for ten minutes Squeeze
and strain the juice of eight lemons add il
to the sfrup, which must also be strained
from the peel. When cool. beat up the
whites of the eggs and stir them in Pour
into the ice pail and freeze.
Orange water ice may be made by taking
seven oranges, one lemon. ten ounces Of
loaf sugar, four eggs, whites only. Crate
the oranges and lemon, with the lumps of
sugar until most of the yellow part is re-
moved. Simmer the sugar with a quart OF
G,-o