1. They are cooling, refreshing, and nourishing when properly taken; they are not good as a final course at a meal, as cold mixtures reduce the temperature of the stomach and thus retard digestion.
2. They are appetizing in appearance and flavour.
3. They are economical as regards cost of ingredients, fuel, time, and energy.
KINDS OF FROZEN DISHES
1. Water ice.—Fruit juice diluted with water, sweetened and frozen; stirred about every five minutes while freezing.
2. Frappé.—Water ice frozen to the consistency of mush; in freezing, equal parts of ice and salt are used to make the mixture granular.
3. Sherbet.—Water ice to which is added a small quantity of dissolved gelatine or beaten egg-white; stirred constantly while freezing.
4. Ice cream.—Thin cream, sweetened, flavoured, and frozen; stirred constantly while freezing.
5. Plain ice cream.—Same as ice cream with custard added.
6. Mousse.—Thick cream, beaten until stiff, sweetened, flavoured, placed in a mould, packed in ice and salt (two parts ice to one part salt), and allowed to stand three hours. A small quantity of dissolved gelatine may be added to the mixture.