209. Freezers. The freezer is a mixer in a can which is in turn set in a freezing mixture of ice and salt.
Freezing can be done without stirring the cream. This makes a cream filled with crystals, while if stirred, it will be smooth and velvety because it freezes more evenly. The rapidity of freezing and the proportion of the ice and salt affect the fineness of the grain of the frozen dish.
A freezer is designed not only to stir the food, but to scrape it from the sides of the can. That which freezes first must be stirred into the middle of the can; otherwise, it would form a hard frozen layer of cream on the sides, leaving the middle unfrozen, and interfere with the turning of the paddle or beater.
In the bottom of the outside bucket, holding the ice and salt, is a socket into which the pivot on the bottom of the can fits. The can turns on this pivot in the direction opposite to which the paddle is turning. Some freezers are made so that the can stays stationary. The function of the pivot is then to hold the can in the center of the pail so that the paddle will be in the proper position to turn easily.
210. Care of Freezers. The pail of wood should not be stored in a very dry place when not in use. The can and paddle must be kept clean and dry so that they will not rust. The bearings and wheels which turn the paddle and can must be kept dry and oiled.
There is a hole in the upper part of the tub or pail in which the can sets, and this should be kept open as it is placed slightly below the level of the top of the can so as to drain off any water from the melting ice which otherwise might get into the can and make the food salty.
Some freezers have another hole at the bottom of the tub. This should be kept closed while food is being frozen. It is useful to drain off the water from the tub when the freezer is to be repacked or emptied. It should not be opened at any other time.
211. Churns. Churning can be done with almost any device which agitates the cream, but the churns which are simplest are most easily cleaned and least wasteful of butter. They are barrels or other containers which revolve or swing backward and forward.
Keep churns clean and well aired so they will not give up odors and flavors to the butter. After a churn has been used, rinse it with cold water and then wash it in hot water, to which washing soda has been added. Lastly, rinse with scalding water. Leave open to air when not in use, but protect from dust and dirt.
212. Drip Coffee Pots. Drip coffee is made in a funnel or a cup-shaped device which is suspended in a coffee pot (Fig. 117). This is made either of cloth or perforated metal. The coffee is pulverized and packed into the funnel. Cold water is poured on top of the coffee and slowly filters thru it, extracting flavoring substances. The water is heated after it has filtered thru the coffee.