DIRECTIONS FOR FREEZING

Pour the mixture into the tin can ; put the beater in and put on the cover ; put the can into the tub and see that the point on the bottom of the can fits into the socket in the tub ; put on the crosspiece and turn to see if everything is in place; break the ice very fine ; put a layer of about four inches in the bottom of the tub. and then a layer of salt, using about three times as much ice as salt; put on another layer of ice and one of salt, and continue until the tub is full ; turn the crank slowly until the cream begins to harden, then turn rapidly for about ten minutes. It will be hard to turn when the mixture is frozen; wipe the salt and water from the cover; turn back the cross- piece and take off the cover without displacing the can ; remove the beater and scrape the cream from it ; pack the cream down ; put on the cover and cork the hole; put on the crosspiece and pack the ice tightly, adding more ice and salt; let stand two or three hours to ripen.' To mould cream, fill the mould, pressing the cream into every corner; cover, seal by wrapping a piece of muslin, dipped in softened fat, around the mould where the cover and mould join: pack in ice and salt for an hour; cover the bucket with an old rug or piece of carpet. This will prevent the ice melting rapidly.

72 PRACTICAL COOK BOOK