Newark post. (Newark, Del.) 1910-1969, 1919-08-13

An expert in cooking advises in
! recent publication that the best Of
tools he used. First Of all that a good
. freezer he obtained. This means one
that will work quickly, but is not of
such lightning speed that the results
are "snowy" Before beginning to
make ice cream. carefully read over
the directions for freezing.
Special freezers have special meth
DDS of turning, but as a rule the best
results are obtained from going at il
in a leisurely way, with occasional
rests during the first part of the work
If the freezer is packed for thirty
minutes before the mixture is rut
into the can the freezing is speedier.
Begin to freeze in time so that the ice
cream shall have time to "ripen" after
it is done. Never put the liquid into
the can until it is perfectly cool; use
= always the same proportion Of ice
: for freezing-one part salt to three
! parts ice. Keep plenty of roch salt in
the house. The ice and salt ~ be
| mixed before using, or may be packed
in the freezer in layers.
Provide yourself with good ice
q shaver and a heavy mallet ~ crush
\ the ice quickly and easily. TIE incl
y the ice the quicker and smoother the
freezing. Never draw off III salt
q water until the mixture is frozen. Il
. is after the ice begins to melt ard the
brine to appear that freezing take,
: place.
If you intend to model the cream
: into a brick or mold, do not freeze i
- too hard to pack; it can oc frozel
:, harder afterward. HAvc your Toid
- ready when you remove the 6ashe
. from the can. Rinse the mods in CO
y. water. then fill them quickly with tn
- cream. fill every part and rress dow
., with a spoon. Lay a piece Of wake
paper over the cream, large c: )Ugh t
- project beyond the elges Hnen he Ii
- is on, then bury the mold in Ice AT
salt. Use four parts of ice to on
part Of salt for this process. Co 2
and let stand for one Nur or more
t When ready to use. lift the mold fror
y the ice. wipe it carefully, plunge
lie into a pan of warm water, remove tn
a i'd and the paper, and turn the cor
n tents out carefully.
l. Water ices are very delicious. The
'e are better if the sugar and the waite
}" are boiled to a strip before adding II
.e fruit. Pack the freezer as for il
IL cream. Turn the crank slowly for
- few minutes, then rest for five mil
utes. turn slowly again, and rest, etC
r. until frozen hard. 1t takes long,
er than for freezing ice cream. Wht
nd you can turn the freezer no longe
VI take out the dasher, and beat Il
X water ice we'll with a paddle. Repa'
Oo as for ice cream.
H. 4 sherbet is a water ice to which
=. added a small quantity of dissolv,
IL gelatine or the beaten whites of egg
Il" Some sherbets contain a little crear
IN A !rappe is a water ice frozen t. t
e. e. consistency of mush. When freezir
no use equal parts of salt and ice.
'se punch is a water ice to which is add
q" spirit and spice. For this use o
Il" measure of salt to three of ice.
're sorbet, strictly speaking, is froz
Jus punch: this name is often given to
,ie water ice where several kinds of fr'
ne are used. This takes. for fro Hzir
u one measure of salt to three of Ice.
~ mousse is a heavy cream. beaten ur
are stiff. sweetened. favored, placed in
e'- mold. packed in equal parts = ice a
al salt and allowed to remain for TIN
hours or more.
cas- Fer Cake Makers.
Just a word to those who are .