Have the mold chilled; press the frozen mixture well into the sides and bottom of mold, packing solidly until overflowing; put on cover, making sure that it fits securely; if in doubt, brush with lard or butter. Tie on cover and immerse in ice and salt, using equal parts of each; let stand one to three hours, depending upon degree of hardness desired. Mousses and parfaits are put directly into the mold, filled to overflowing, covered according to directions, and allowed to stand from four to six hours in ice and salt.

Frozen desserts are divided into:—

Philadelphia ice cream, which is cream sweetened, flavored, and stirred in freezer while freezing; plain ice cream, a custard of different degrees of richness, with or without cream, and stirred while freezing.

Mousses, parfaits and biscuits are made with and without eggs, with beaten or whipped cream, and frozen without stirring.

Water ices are divided into sherbets, frappés, and punch, all stirred while freezing.

Bombes are combinations of ice cream and sherbet, or sherbet and charlotte russe mixture.

Chocolate Fig Ice Cream

Melt chocolate, add sugar and one half cup cream, cook until smooth, add remaining ingredients, and freeze, stirring occasionally while freezing to keep figs from settling to the bottom.

Note.—If figs are soaked in wine, the flavor of the cream is much better, and there is less liability of the figs being lumpy.