South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-07-01
SKILL NECESSARY
TOFREEzE CREAM
Mrs. Coe Tells How to Prepare
Ice and SaIt-Some Simple
Recipes.

Break the ice into very small pieces
by using a heavy wooden mallet or
potato masher Put the ice in large
canvas bag. Use coarse rock salt.
table salt melts the ice too rapidly.
Pack around the freezer can in the
proportion OF one-third salt to two
thirds ice. Remember when through
freezing TO turn the water off slofly.
Take out the ice and salt and repack,
as ice cream that stands an hour or
two after freezing is much better than
when eaten directly il is made. The
freezer should be larger than you ac-
tually need to hold the cream, as
freezing expands the liquid in proper
ton of about one-quarter. L seldom
fill my freezer more than half full.
When not in use the can Of the
freezer should be kept uncovered and
you must always scald and thorough
ly dry it before putting away. If you
will let your cream stand in the
freezer packed in ice and salt little
while before you begin to turn it you
will save time, ice and labor.
Newly frozen cream is mushy,
lacks flavor and smoothness, so il is
always best to prepare it in time TO
be packed and 'ripened" three or
four hours before serving. In pack
ing, turn off the brine, pack freezer
with ice and salt, cover with heavy
cloth or carpet that has been wet be-
fore covering the freezer. Do not let
this covering get dry, as it retards
the evaporation Of water and melting
of ice in the freezer.
Water Ices and Sherbets.
These are usually composed of fruit
juices. simple syrup and water.
W. 10 do of
by using the best lump sugar, two
pounds, and one quart of water and
allow to dissolve before putting on the
fire. Heat slowly until ii comes to
boiling point Take off any scum that
may rise, but be very oareful not TO
stir the syrup or it will sugar. Boil
slowly until it is as thick as heavy
cream. Then put in mason fruit jars
and set away until you wish to use ii.
In making fruit ices it is almost i'm
possible to tell the proportion of SUI
gar TO be used, but the usual method
is one-half a cup of syrup TO one pint
Of fruit juice. Always strain your
juices through a cheese cloth bag so
that there will be no seeds in your
ice. Remember 1t takes longer TO
freeze ices than cream, but slowly
turn the crank until the contents be-
come stiff. Then the can should be
opened, the sides scraped down and
the stif1y beaten white of one egg
worked into the ice. This amount of
egg with one teaspoonful Of pulver-
lied sugar beaten with it is sufficient
for two quarts of sherbet. Now pack
your ice and cover it with wet car
pet and let ii stand three hours.
Strawberry Ice.
Strawberry ice may be made in pro-
portion of two cups of strawberry
juice to one cup Of simple syrup and
three cups of cold water. One table
spoon Of gelatine dissolved in two
tablespoons of cold water, then add
two tablespoons of boiling water.
When thoroughly dissolved drain and
mix with the strawberry juice and
then freeze. The addition of the
beaten white Of one egg will improve
it, but is not necessary. Any other
fruit Juice can be used in making ices
in this same proportion and frozen in
the same manner.