Evening star., 1914-06-07
offered in the shops for doing it.

An electric freezer. is not very expen-
sive and this saves much trouble. muscle
and exertion. But if this is not practi-
cable, there are hand freeZers that turn
with remarkable ease. If they are kept
In a dry place when they are not in use.
SO that they will not rust. and if they
are oiled when they become stiff-which
usually happens from lack OF care-the
making of ice cream need never be a
dreaded task.
Various little devices for shaving ice
are sold, and one of these is almost es-
sential. There should also be a big wood
en- pail or bowl in which the ice and salt
can be thoroughly mixed and a huge
wooden spoon or scoop to handle 1t with.
Small freezers in which a quart of ice
cream or a pint at a time can be frozen
are inexpensive. and these are a blessing
to small family. The size that makes
a pint is a delight where there is illness
in the household. With this small freez-
er the making of a frozen or semi-froZen
dessert is the matter of only few min
utes. Another good point about the small
freeSers-they use only handful of ice.
HOW TO FREEZE CREAM-The final
results depend almost as much on the
correct method ofsfreezing as on mixing
the ingredients. Most important is the
preparation of the ice. Pound this into
pieces no larger than hickory nut. and
use salt as coarse as half a green pea
Allow one part of salt to three Of ice and
mix these together in pail, pack this
In the bottom of the freezer to the depth
of an inch. settle the can in the freezer
with the cover on tight. pack the mixture
of salt and ice firmly around the can,
turning it occasionally to make sure it
will move easily. When the ice and salt
are within an inch of the top of the can,
remove the lid, fill the can with your
cream mixture, adjust the dasher. cover
and begin to turn the crank slowly. AS
you increase the speed. add more of the
salt and ice mixture. When tine cream is
the consistency of a very rich. thick Gus
tard. remove the dasher, work the cream
down with wooden ladle and beat hard.
Aover with clean paper, then with the
can cover, and bury in ice and salt. Cover
with q blanket or piece of clean carpet
md set away in a cold place for two
boufs to r4pen.
FRENCH ICE CREAM.-In a double
boiler. scald one pint of milk. beat to-
gether f1ve eggs and one cup of sugar
and stir slowly into the scalded milk.
When 1t thickens. strain and set away
to cool. Beat one pint of cream to
froth. add to the chilled custard with
two tablespoons Of vanilla and freeze.
BISQUE ICE CREAM.-To the recipe
given above for French ice cream, add
just before freezing half pound of
lnacaroons, rolled to a dust, one table
spoon of vanilla, and two of sherry.
chopped pecan nuts can be added.
PHILADELPHIA ICE CREAM.-In a
double boiler scald one pint of thin
cream. add one cup of sugar and stir until
dissolved. When cold add one pint of
whipped cream, favor and freeze.
MAPLE NUT CREAM.-Make either
the French or Philadelphia ice cream, as
given above. and when ready to serve
fill glasses about two-thirds. Pour over
this a maple sirup made with half a
pound of maple sugar, boiled with
little water until il is ropey. but does
not sugar when dropped in cold water.
Or you can boil down. ordinary maple
sirup until it is ropey. On top of the
cream scatter thickly chopped nuts,
walnuts, almonds. hickory nuts, etc.
CHOCOLATE Nut CREAM-This is
made on the same principle as maple
nut. Cut up one-fourth cake of bakers