Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

by Woman's Institute of Domestic Arts and Sciences

TABLE I

FROZEN DESSERTS
Kind of Dessert	Texture	Proportion of Ice and Salt	Manner of Freezing	Increase in Volume Per Cent
Philadelphia ice cream	Fine	3 to 1	Slow	25 to 40
Custard ice cream	Fine	3 to 1	Slow	25 to 40
Frozen custard	Fine	3 to 1	Slow	25 to 40
Sherbet	Slightly granular	2 to 1	Rapid	20 to 30
Ice	Slightly granular	2 to 1	Rapid	20 to 30
Frappé	Granular	1 to 1	Very rapid	10 to 20
Frozen punch	Granular	1 to 1	Very rapid	10 to 20
Mousse	Fine	2 to 1	Very slow	None
Parfait	Fine	2 to 1	Very slow	None
Biscuit	Fine	2 to 1	Very slow	None

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