POINTERS ON FREEZING.
In all my recipes for making ice creams I tell you to strain your cream and sugar through a fine sieve. I do this as a precaution, thus avoiding flies and other small foreign particles being in your cream after it is frozen. Care should be exercised in turning your freezer. Start slowly and at the finish turn very rapidly. By turning slowly at the start it avoids the producing of butter on the dasher, and by turning rapidly at the finish it swells your cream. I think it a good idea after you are through freezing to wash the top of your freezer off good before removing; it thus avoids small particles of salt falling in your cream.
POINTERS ON RE-PACKING ICE CREAM.
When you re-pack your cream, if it is soft take your long wooden ice cream paddle and work it up and down, mixing your ice cream thoroughly, then pack it with an extra lot of salt with your ice. This is especially necessary after cream has stood a couple of days. In packing ice cream I think it is strictly necessary to use porcelain lined cans, as it will not do to pack ice cream and let it stand in a tin can more than one day.
ICE CREAM.
Vanilla.
This recipe is for pure cream, and I consider it the finest of my recipes, being very simple.
To each gallon of cream use 1¾ pounds of XXXX powdered sugar. To each gallon of cream use 1 ounce of vanilla.