Woman's Institute Library of Cookery. Volume 4: Salads and Sandwiches; Cold and Frozen Desserts; Cakes, Cookies and Puddings; Pastries and Pies

by Woman's Institute of Domestic Arts and Sciences

By many, a freezer of this kind is considered a decided advantage over the usual variety of freezer, for it requires no turning, but there are certain disadvantages about its use that should be understood before one is secured. In the first place, the expansion that is produced in the mixture by the incorporation of air when an ordinary freezer is used does not occur in a vacuum freezer. Also, the texture of the finished product is not, as a rule, equal to that of the dessert made in a freezer turned with a dasher. In addition, it is necessary to crack the ice somewhat finer for a vacuum freezer and to mix it thoroughly with the correct proportion of salt required for the particular kind of mixture frozen.

69. When a vacuum freezer is to be used, turn it upside down and insert the ice-and-salt mixture through the opening in the bottom. Then close it tight, turn it right side up, and with the top open, pour in the mixture as shown in Fig, 16. Screw the top on tightly in the manner shown in Fig. 17, just as the bottom is screwed on, and set the freezer aside. After the mixture has stood for about 15 minutes, open the freezer from the top and stir the contents down from the sides with a knife or a spoon, as in Fig. 18. Then replace the cover and allow the freezing to continue for 10 minutes more. At the end of this time, open the freezer again, repeat the stirring, refasten the cover, and continue the freezing for another 5 minutes. The mixture should then be ready to serve.

RECIPES FOR FROZEN DESSERTS

ICE CREAMS

70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to make is Philadelphia ice cream, but it requires cream in order that its texture be good. For this reason, it is not so economical as some of those which are a trifle more complicated to prepare. It consists of cream sweetened, flavored, and then frozen. This is a particularly attractive way in which to make ice cream when strawberries, red raspberries, or peaches are in season, as these fresh fruits may be crushed and added to the cream, instead of plain flavoring.