The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-04

and without eggs. and frozen without
stirring; and are easily and quickly made
For these delicious desserts care must
be observed in selecting materials, the
milk, cream and eggs must be of fresh
est and best as any objectionable flavor
or faint VIII be quite noticeable in the
frozen cream and render it quite unpalat-
MATERIALS FOR FREEZING AND
TIME REQUIRED.
In winter snow may be very success
fully used for freezing. Fifty pounds of
ice and two pounds of rock salt (such
as you can get at feed stores if your gro
Ger does not keep it,, should be sufficient
for the entire process of freezing and pack
ing Some consider snoW-ice, which is
porous and full of air cells, the best for
freezing purposes.
Large freezers require less ice and salt
in proportion to their size than small
ones.
The finer the ice Is broken the quicker
pieces should not be larger than an egg
in size and small enough to allow the can
to turn evenly and smoothly
The mixture to be frozen must be per-
tectly cold before you attempt to freeze
it, as it is apt. if not cooked to curdle
and freeze granular and coarse. II thor
oughly chilled it will freeze more rapid
ly and thus save ice, which is a matter
well worth considering
While the mixture is cooling pack the
can IN ice See that II is placed in right
position with. cover closely fitted in to
keep out salt; hold the can firmly in cen
ter of tub and I'LL in three inches of the
cracked ice, then an inch of salt and con-
within inch of the top of can; pack
down solidly then give the can a. twist
or two to see if it will turn easily. Wipe
on carefully and remove the top; set the
dasher in place and pour in the mixture
and adjust the cover; turn the crank
slowly and steadily for about twenty or
twenty-five minutes. and by that time
the cream should be frozen. Again wipe
the lid carefully before opening the can,
remove the dasher, serape off the cream
from the sides and paddles with a wood
en- spatula and then beat the cream IN
he M 1-
PACKING DOWN.
The ice may be coarser for this part of
the work and less salt is required; cover
completely, top and all with ice and
wrap the pail in piece Of coarse blanket
the icy brine Let the cream stand in
cold place for at least two hours. It may
be served now or again opened, beaten
again, repacked and allowed to stand two
hours longer to ripen blend the flavor
ings more completely and freeze very
solid. Keep the covering around the tub
vel wet in the brine. When the brine
appears on top and dcats the bits of ice
it must be drawn off and ice and salt
renewed; it may be necessary to do this
several times in very hot weather DO
not draw the icy salt water from the
bottom of the tub while it is being frozen
as this icy brine makes it freeze more
Creams which are frozen properly
should be as firm, smooth and fine
grained as the best butter
When fruit, nuts, whipped cream or
meringues are to be added to the cream
put it in at time of repacking, working
well in with a spatula.
MOLDING ICE CREAM
Have molds very clean and thoroughly
chilled, pack solidly with the cream so
there viii be no air holes; heap fun es-
pecially if there is to be a figure or de-
sign brought out and press down the
cover, SO that the excess squeezes out.
The practice Of removing the mo1ds by
dipping in hot water or wrapping in a
cloth dipped in hot water, in order to
make them turn out easily, is not to be
recommended for unless you are very
skillful. you viii melt the cream. spoil
ing the design and making 1t unsightly.
When mOlds are filled ready for pack
ing the OUTSIDE " OF RIM where ia MS
wet paraffn or thin writing paper laid
over the top; the lid fitted on tightly,
4 the intersection covered with butter and
a piece Of muslin wrapped around it.