The Caucasian. (Shreveport, La.) 1900-192?, 1901-07-21
ICES IN SMALL QUANTITY.
How to Use a Freezer - Things to
Learn A5Out Creams and ices.

How to Use a Freezer Things to
Learn About Creams and Ices.
Very likely the ice cream freezer in
the readers home is machine capable
of freezing three, four or five quarts.
Set it away till day when you enter
tain company and purchase one quart
freezer. In the summer a dessert can
be prepared in the quart freezer with a
piece of ice no larger than you put into
the water pitcher simply by the aid OF
newspaper. Pound the ice almost to g
mush, for in a small freezer there is lit
tie space between the bucket and the
can. l made bag put of an old rubber
blanket. 1t is waterproof. and none OF
the moisture OOzes away. 1 put the ice
in the bag and reduce it with a large
wooden mallet.
Before l begin to use the freezer I
have the mixture to be frozen ready
and perfectly cold. First set the can
in it's place in the bucket. Then 1 fin
the dasher in place, pour in the mix
ture, fit the can in the socket and turn
the crank a few times to see If it is all
right. Afterward l put in the ice and
salt, allowing three measures of ice to
one of salt. Measure it in a dipper and
measure correctly. or you will not Sc
cure the correct degree of cold. If your
supply of ice Is limited. tear newspaper
into bits and scatter it in small bunch
es through the ice and salt, tucking it
In lavishly Wien you reach the top Of
the can. If you are making frappe or
mousse, mix equal parts of salt and ice.
Use a wooden spoon to pack the ice
In solidly. Turn the crank slowly and
steadily to expose as large a surface as
possible to the ice and salt. When the
crank begins to turn less easily, work
faster, adding more salt and ice if nee
essary. Fifteen minutes work general
ly freezes the contents of a quart can.
When the crank has to be pushed labO-
riously, draw off the water wipe every
morsel of salt and ice from the lid, re-
move the dasher and with a spoon pack
the frozen mixture solid. Put a cork
that fits perfectly into the hole in the
lid and rub with lard the edge of the
cover and the place where 1t comes.
That precaution allows no salt water
to leak into the frozen mixture. Re-
pack the freezer, this time using four
measures of ice to one Of salt, and al
low the cream at least one hour to
ripen. Cover it with an old blanket, a
bit Of carpet or newspapers.
To serve remove the can, hold 1t I'M
der a faucet and let cold water wash
Off all the salt and ice; then place Ell
Their on a chilled platter or in small
dishes. In warm weather usually set
the sherbet cups or ice cream saucers
In the refrigerator before begin serv-
ing a meal in which the ice forms a
dessert.
There are various things to learn
about creams and ices before freezing
time begins. If you are using a quart
can, never put in more than three half
pints of a mixture. 1t will increase in
bulk, and overcrowding a can makes a
muss, as well as inviting salt to ooze
IL.
To the foregoing, in Good Housekeep-
ing, the author appends simple recipe
lCe anu SOuJS
as follows:
Make a strip Of two cups of boiling
water and one cup of sugar, letting il
boil 20 minutes. When you take IL
from the fire, add eight tablespoonfuls
of lemon juice. Allow it to cool. then
freeze.
This ice may be elaborated by dotting
1t with slices of banana. Malaga grapes
cut in two and candied cherries.
Orange ice is made in exactly the
same way, using two cups Of water.
one cup Of sugar, one cup Of orange
Juice. two tablespoonfuls of lemon juice
and the grated rind Of fine fresh or
ange. By using dark hued blood or
anges you have delicious pomegran-
ate Ice of a hue as lovely as the heart
Of watermelon. e,