Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

DIRECTIONS FOR FREEZING.

MALLET AND ICE-BAG.

The mixture to be frozen should be icy cold. Put it in the freezing can, and place this in position in the wooden tub. See that every part of the freezer is properly fastened, and that the can and beater work with ease when the crank is turned. Pound the ice in a bag until it is almost as fine as snow. Put a layer of ice in the freezer, having it come about one third the height of the tin can. Now add a layer of salt, and, with a wooden paddle or a flat stick, pack the salt and ice as solid as possible. Continue this until the salt and ice come to the top of the tin can. Work the freezer occasionally, that the mixture may be more firmly packed. Now begin to turn the crank slowly for ten minutes; then turn rapidly for ten minutes longer, at the end of which time the mixture should be frozen into a light, thick mass. Take off the cross-piece; next wipe the top of the tin can; take out the beater, scrape off all the frozen mixture, and return it to the freezer. Work a strong iron spoon up and down in the cream until the mass becomes compact and light. Place a piece of white or brown paper over the can, and then put on the cover and replace the cross-piece. Put a piece of woollen carpet over the tub and set away in a cold place.

In warm weather it will be necessary to repack the cream. To do this, place the freezer on the edge of the sink and take the stopper from the lower part of the tub. This will allow the water to pass off. Now put back the stopper and pack with enough salt and ice to come over the cover of the tin can.

For a two-quart freezer allow for the first packing one pint and a half of salt and enough ice to pack hard to the top of the wooden tub. Snow may be used in winter. If the snow should be very dry, sprinkle a little water over each layer before it is packed down. Never let the water off while freezing, unless there be danger of its coming up to the cover of the tin can. In that case take out the stopper and let off only enough water to be assured that the rest cannot get into the tin can. The water is essential to the freezing of the cream.

When the frozen mixture has been used, and the ice has melted, pour the water into a strainer, and save the salt to use when freezing again.