The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1900-02-17

which We had was The oII-igstioUci UuI.g. %
freezer. 4 machine which could only lee
turned. when packed IN To" itr. hy m'.tas ~
muscles equal to those of the very strong
mHii. k~vaswiEd.' / learned "A trick al maxi
lnt; ice cream freeze itself. No doubt th:s
trick is more or less familiar to many 81
YOUR readers. as a notable work upon hpU>,-
Ar'p!uE has set IL forth e. detail. bat /
VII briefly outline T. here for tho benefit Of
those who may not vet have heard ~ H.
On III" day previous 10 o." gala o'r aston
l"r which The ice cream was io hc pre-
pared we made Il rich CustaTt. with u p'HItt
az fresh milk. three vEES and ttT'" cupfuls
rt sugar. Tins cu~j-Id Wa placed IN iI-
l'n Boa until III" hour ON the following a.
when We WcT. ready 20 begin the task u
irr"zinE IT.. an operation which. We learned
required not less than i've of SIX hoi's. We
then added t. the cUS;HTI three pIutS Of
sweet cream and the necessary nhSorInE,
ana ihru pr II into tac freezer ana NhlPP 4
Il. As you whip cream. Vigorously To. tel
minutes or more. IN" ice Ma
being prepared. the most muscular fem
rirv in lite household wrapping TIE ."lSr
piece IA an old blanket AMI I0Uhd!hg II
ui'ii IL was broken iaJF ~nIa'! pieces di"rl..
'Ev size Of a walnut. The freezer was Then
put into a small tI'. and Ice ana sat Wee
firmly packed about u ami over ne top, and
then 81 folded square OF old carpet Was Iiii
over A.. and al was lest d!"N" Tor an iiuai-
Then the sec was carefully removed fTHI:
thu TOP, the freezer was opened. ana Nilh
IA long kullr or L wooden spLtJli Iuv ,dS'
of .Iu-tn cram. which med tn. iHi-il" -"
tho vessel. was all 'CpsaUHd and the c.Sla!d
was h'atCu mp again mt" a Siip 't'l
T.f-fE CONSIST ..,f. A. On i.F 1l4HI'A-l'fF1
ut tnlS beating depended tho cN'tilei1t -
IN. Hr4l result. it was our custom ~ ems
AL the aid within reach ut this point. drdl'-
in. into lh, s--yiTc every Uili.nS or TN
willing member II the household. nth'f-
hem work by relays Uuti the snlooLALtS7
II the cream satisfied the mistress OF 20
monies. Nevertheless. | have ""iIs We l"o
alone. ana succeeded. al me cost az lou
ing more than Il limited WEAKNESS o. mus
,ie. in producing a result SATISFACTORY L az.
IN" freezer Wd~ then closed, lhe hrSeSaht
additional ice added 20 cover 81 aSd!H, anu
The blankets thrown over an nc
end Of four hours-'hc operation I'i.i'.r-
no attention during this time. eNgvif tho
r.mDy5l perhaps. O. some Min and IUrtE'r
,aTi,i, n Of some Ice and saith" lie cream
was found to be concealed thIo5shoGl M
a. smooth. firm mass. good 10 TOOK upon Jill
/ may say here that even when I use the
r,tcnr freezer I always open II wi"n ne
Ink hcsias to work very hard. taxi" oit
m. dasL.r. scrape down the sides wtnin
and beat all with a srstII" I'L J,a NJ.
g;,s. After doing This, also. l d, hoI r.
place the dash"r. but plug up the ngI,
add fresh Ice and cover IN" Whn!e WIN
carpet and set it aside 10 hnlshLa. 1o'"f
three hoUrs-its work of .conSe!iN-h. 4
ind thar the cream s. much mOEe smooth
end mellow with This stirring imam Wiz,
out. Il my cream is To De mo.dtd ! ne
IL in the mold form. At the point ~ ms
Stirring. and then IN: II into a pail VITA
-. and salt around IL and cover ana SCI
in perfcc. shape all that Is needet - 10 ll'
a cloth vet n. hot water around the OUT,
Sd. for Il moment. but this / suppose al
my luusekeepiuc readers know.
V-Lst ~, known a. Philadelphia ice
creams are made Il pure cream and sugar
oulr with the addition OF such fruit Ut
ftIovr.g as NAV he desired. No thiCkeuinc,
ror.srYIrh or arrow root. ~gClatine or eggs
sbrulG ho used for this kind "f ice cream.
though fer other kinds these are essential
Tn, general rule for the Philadelphia
creams - TO Scald one-half Ia" cream 10 l."
used thoroughly. bringing it TO the boiling
point in a water bath, and keeping II At
.Lf- f.fr+ far Ton minutes
ADDING the sugar: then let 81 get quite cold.
add the favoring and freeze.