For mixtures which are frozen by merely packing in ice and salt but are not stirred, such as mousse or parfait, use two parts of cracked ice to one of rock salt.
For packing frozen mixtures after freezing, use four parts of cracked ice to one of rock salt.
FREEZING.—If a dessert of fine texture is desired, turn the crank slowly and steadily until the mixture is rather stiff, then turn more rapidly. In making water ices, it is considered advisable by some to turn the crank steadily for 5 minutes, then allow to stand 5 minutes, turn again 5 minutes, and continue until freezing is completed. Do not draw off the salt water while freezing the mixture, unless the salt water stands so high that there is danger of its getting into the can.
When the mixture is frozen, remove the ice and salt around the top of the can; wipe the cover and top; uncover; and remove the dasher. Then stir the frozen mixture thoroughly; place thin paper or paraffin paper over the can; cover; place a cork in the hole of the cover. Drain off all the water which has collected in freezing; repack the freezer with ice and salt mixture in the proportion given above; cover with carpet, blanket, or newspapers; and allow to stand in a cold place several hours.
FRUIT ICE
4 cupfuls water 2 3/4 cupfuls sugar 3 oranges 3 lemons 3 bananas 1/4 teaspoonful salt
Make a sirup of the sugar and water, and then cool it. Extract the juice from the lemons and oranges; crush the peeled and scraped bananas with a wooden potato masher. Mix the fruits and salt immediately with the sirup. Freeze at once. When frozen, remove the dasher and repack as directed above.
A less expensive but more mildly flavored ice may be prepared by using 3 pints of water (instead of 4 cupfuls). When the greater quantity of water is used, 3 1/4 cupfuls (instead of 2 3/4 cupfuls) of sugar should be used.
These recipes for Fruit Ice are modifications of the popular recipe termed
"Five Threes."