To Freeze Ice-creams, Ices, Etc

Ingredients

• 10 quarts of ice
• 3 pints of rock salt

Directions

1. Break the ice into pieces the size of a quart bowl and place in a canvas bag.

2. Pound the ice with a wooden mallet until crushed to the size of a bird's egg.

3. Pack a layer of ice five inches deep around the can in the freezer.

4. Sprinkle this layer freely with rock salt.

5. Continue to alternate layers of ice and salt until the freezer is full, pounding the packing with a stick after each addition.

6. Turn the crank of the freezer a few times to settle the ice.

7. Do not draw off the water that forms in the tub.

8. Turn the crank slowly at first, increasing speed as the cream hardens.

9. Wipe the bits of ice and salt from the cover of the can and remove the cover without taking out the can.

10. Remove the beater and scrape the cream from it.

11. Work a large spoon up and down in the can until the space is filled and the cream is light.

12. Replace the cover and cork the hole where the beater was.

13. Set the freezer aside in a cold place, covering it with ice and a blanket.

14. At serving time, place the can in a pan of tepid water for a few seconds to easily slip the cream out onto a dish.