Ingredients
- four quarts is the most satisfactory size
- ten quarts of fine ice
- one cup of salt
- one quart cold water
- three pints coarse salt will be needed
- three min- utes under the cold water faucet
- salt
Directions
Ice Creams, Sherbets, etc.
(Directions for Freezing.)
A freezer holding four quarts is the most satisfactory size for family use, and it is well worth while to invest in a crown ice chip at the same time. The hole for draining away water should be about three-quarter of the distance from bottom to top and should never be plugged lest the water rise high enough to enter the can. About ten quarts of fine ice and three pints coarse salt will be needed for a gallon freezer. Diamond C rock salt is the best grade to use, and if drained from the water and dried can be made to serve for several successive freezings. After adjust- ing the can in the freezer pack fine ice about five inches deep at the bottom. Sprinkle this with one cup of salt and add another layer of ice. alternate salt and ice till even with top of can, pack- ing it down solid with a stick every time salt is added. Pour on one quart cold water and begin turning the handle, slowly at first but after five minutes as fast as convenient, in order to insure a fine smooth cream. More salt will freeze it quicker, but the cream will be coarse grained or even lumpy. Remove the beater as soon as the cream is frozen and work the frozen mass together with a spoon. Cover closely, corking the hole in the cover and if it is to stand very long, repack with fresh ice and salt. Cover the whole freezer with a blanket or piece of carpet and set in a cool place, tipping it slightly to let the extra water run from the drainage hole.
At serving time, lift out the can, hold for two or three min- utes under the cold water faucet, wipe dry and turn quickly on to a napkin folded on an ice cold platter.
To keep over night or for several hours, cut a strip of cloth an inch wide, spread it with soft butter and wrap around the joints where the cover fits the mold, drawing as tight as possible and lapping the ends well. This will keep out salt water.
70 THE STAR CRYSTAL COOK BOOK.