Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

by S. T. Rorer

TO REPACK

After the cream is frozen, wipe off the lid of the can and remove the crank; take off the lid, being very careful not to allow any salt to fall into the can. Remove the dasher and scrape it off. Take a large knife or steel spatula, scrape the cream from the sides of the can, work and pack it down until it is perfectly smooth. Put the lid back on the can, and put a cork in the hole from which the dasher was taken. Draw off the water, repack, and cover the whole with a piece of brown paper; throw over a heavy bag or a bit of burlap, and stand aside for one or two hours to ripen.

TO MOLD ICE CREAMS, ICES OR PUDDINGS

If you wish to pack ice cream and serve it in forms or shapes, it must be molded after the freezing. The handiest of all of these molds is either the brick or the melon mold.

After the cream is frozen rather stiff, prepare a tub or bucket of coarsely chopped ice, with one-half less salt than you use for freezing. To each ten pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in the bottom of your bucket or tub, then put over a layer of cracked ice, another layer of salt and cracked ice, and on this stand your mold, which is not filled, but is covered with a lid, and pack it all around, leaving the top, of course, to pack later on. Take your freezer near this tub. Remove the lid from the mold, and pack in the cream, smoothing it down until you have filled it to overflowing. Smooth the top with a spatula or limber knife, put over a sheet of waxed paper and adjust the lid. Have a strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly bind the seam of the lid. This will remove all danger of salt water entering the pudding. Now cover the mold thoroughly with ice and salt.

Make sure that your packing tub or bucket has a hole below the top of the mold, so that the salt water will be drained off.

If you are packing in small molds, each mold, as fast as it is closed, should be wrapped in wax paper and put down into the salt and ice. These must be filled quickly and packed.

Molds should stand two hours, and may stand longer.

TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS

Ice cream may be molded in the freezer; you will then have a perfectly round smooth mold, which serves very well for puddings that are to be garnished, and saves a great deal of trouble and extra expense for salt and ice.