SUGGESTIONS FOR FREEZING

Pour the mixture that is to be frozen into the tin can, put the beater in this, and cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Place on the cross-piece, and turn the crank to see if every- thing is in place.

Next comes the packing. Ice should be broken in large pieces, put in a canvas bag and pounded fine. Put a thick layer in the tub; then a thin layer of salt. Continue until the tub is full, and pack down solid with a paddle or a piece of wood. Turn a few times and add more ice as the mass settles. Re- member that if the freezer is packed solid at first, no more ice or salt is needed. The water should not be let off, as it is one of the strongest elements in the freezing.

Turn the crank for twenty minutes — not fast at first, but very rapidly the last ten minutes. Turn back the cross-piece, wipe the salt and ice from cover, and remove cover without displacing the can itself. Work a large spoon up and down in the mixture until it is light and the space left by taking out the beater is filled. Cover the can, cork the hole from which the beater was taken, and set the tub in a cool place for an hour or more.

Miss Parloa.

Any mixture to be frozen should be thoroughly chilled be- fore it is turned into the can of the freezer, lest a second sup- ply of ice be needed.

A mixture too sweet will not freeze readily ; a mixture that is lacking in sweetness freezes quickly, but will be coarse and granular in texture.

The proportion of salt to ice affects the time required in freezing, and, incidentally, the smoothness of the product. With a freezer operated by a crank, use three measures of ice

to one of salt, when cream, ices and sherbert are to be frozen.

Uncooked cream expands more in freezing than does cooked cream. It gives an ice of light, fluffy texture. Cooked cream loses in quality, but gives a firm, close grained ice. Al- ways scald cream in a double boiler; and it is sufficiently scalded when the water in the outside kettle boils.

Ices are much better when the sugar is added in the form of syrup. A cup of syrup is equivalent to one cup of sugar.

Boston Cooking- School Magazine.

Philadelphia ice creams are made of cream sweetened, fla- vored and stirred while freezing.

French ice creams are custards of different degrees of rich- ness, stirred while freezing.

Parfaits and mousses are whipped cream, with or without eggs or fruit juices ; frozen without stirring.

Water ices are fruit juices, sweetened with sugar syrup, stirred while freezing.

Punches and sherbets are water ices with liquors mixed with them either before or after freezing.

To prepare syrups without a gauge, the following method may be employed : Put into a saucepan three and one-half cupfuls of sugar and two and one-half of water. Stir it over the fire until the sugar is dissolved. After it is boiled five min- utes from the time it is actually boiling, it will register 280 ; every five minutes' additional boiling will thicken it one de- gree. At the end of 15 minutes it is 300 ; at the end of 25 min- utes it is 320 ; at the end of 35 minutes it is 340.

For parfaits, syrup should register 200 ; for water ices it should register 32 °, and for frozen fruits the same.

The Century Cook Book. ICE CREAM.

One quart pastry cream whipped, one quart coffee cream. Sweeten to taste ; it is preferable to make a syrup of the sugar. Flavor with real vanilla extract. This may be used plain or as a foundation for many fruit ice creams by adding fruit or berries that have been pressed through a colander and sweet-

150 LANDMARKS CL,UB COOK BOOK.

ened. A delicious tutti-frutti is made by using the above and adding when almost frozen, glace cherries, limes and pine- apple, nuts, etc., cut into bits.

Carrie T. Waddilove. ICE CREAM.

Make a foundation of one quart of milk, eight eggs, half a vanilla bean, one and a quarter cups sugar ; cook until thick as cream ; cool, half freeze, then add one quart whipped cream.

Mrs. Jerry Conroy. CARAMEL ICE CREAM.

One pint milk, two eggs, one small tablespoon flavor, one cup granulated sugar. Make like a custard. Keep this hot while making caramel. For this take one cup sugar and dis- solve on stove till it gets liquid, then stir quickly into custard while hot. If lumpy, strain. Add this to one quart cream, flavor with vanilla and freeze.

Evelyn R. Lutz FROZEN PUDDING.

One generous pint of milk, two cups granulated sugar, half cup flour, two eggs, two tablespoons gelatine, one quart of cream, half pound candied cherries, four tablespoons sherry wine. Let milk come to a boil; beat eggs, flour and one cup sugar together ; stir into milk ; cook twenty minutes ; add gela- tine which has been soaked in cold water. Set away to cool. When cold, add wine, sugar and cream; freeze ten minutes, then add fruit and finish freezing.

Miss H. Knickerbocker. L,KMON FRAPPE.

Take two quarts of milk and let stand in ice cream freezer until as cold as it can get without freezing. Take juice of about eight medium sized lemons, one cup of sugar, and let it stand two hours. Taste and see if sweetened to your liking, allowing for milk. Then mix juice and milk and churn until frozen.

Frances Widney Workman. PEACH ICE CREAM.

A can of peaches run through a colander, or a quart of peaches mashed fine and sweetened to taste. Add quart of cream and freeze.

Mrs. Jerry Conroy.

DESSERTS. 151