Ingredients
- three measures of ice to one of salt is used
- three measures of ice
- two measures of ice to one of salt
- salt
Directions
Frozen desserts are much more acceptable in warm weather than hot desserts. They can be pre- pared several hours before using, which is often greatly in their favor. Every household should be supplied with an ice cream freezer, and the art of making frozen desserts (which is very simple), should be acquired.
Proportions of Salt and Ice. — The ice should be cracked very fine. Use coarse rock salt. In freezing ice cream or sherbets, three measures of ice to one of salt is used. Place the can inside the freezer with the mixture in it, put on the cover and adjust the crank firmly, turn the crank to see that it is in proper working order, pack the three measures of ice and one of salt around the can and so on till the freezer is full. Turn slowly at first (this makes it fine grained) ; turn constantly until the mixture stiffens — this you can tell by the way the crank moves. Before removing the cover wipe off all the ice and salt, re- move the paddle, pack down the mixture solid with a spoon, replace the cover, put a cork in the hole, drain off the water and if not to be used at once, pack the freezer full with ice and salt. Cover the top with an old piece of carpeting or thick cloth.
Mousses, Parfaits, are whipped cream flavored with or without eggs, packed in ice and salt. To pack them use two measures of ice to one of salt.
To Unmould Frozen Desserts — Dip the mould in cold water, wring out a cloth in warm water, wrap around it and invert on the serving dish.
FROZEN DESSERTS. 283