Ice and salt form a freezing mixture several degrees below the freezing point of water. Salt melts the ice, withdrawing heat from the contents of the can, and the melting ice dissolves the salt. The smaller the pieces of ice, the more quickly the change to liquid, and the more salt used, the more quickly the mixture is frozen. If too much salt is used, however, the frozen mixture will be coarsely grained. Three parts ice to 1 part salt is the best proportion for a smooth, fine-grained cream.

Directions For Freezing

Scald can, cover and dasher, then chill.

Place the can of the freezer in the pail; put in the dasher, and pour in mixture to be frozen. Cover and adjust top. Turn crank to make sure can fits in socket.

Fill the space between the can and pail with alternate layers of ice and salt, allowing 3 measures of ice to 1 of salt. The ice and salt should come a little higher in the pail than mixture to be frozen.

The can should not be more than ¾ full, as the mixture expands In freezing.

Turn the crank slowly at first, then turn crank more rapidly, adding more salt and ice if needed. Do not draw off the water, unless it stands so high that there is danger of it getting into the can.

After freezing, draw off water, remove dasher, and with spoon push solidly.

Put cork in opening of cover. Repack, using 4 parts of ice to 1 of salt. Place on top newspapers, an old blanket, or a piece of carpet.

How To Make Ice-Cream Or Ices Without A Freezer

Cover bottom of pail with crushed ice. Put in baking-powder can, tumbler, or lard pail containing mixture to be frozen, and surround with ice and salt. Turn can or tumbler with hand occasionally, and as soon as it begins to freeze, scrape frozen mixture from sides of can with a knife or spatula, and beat mixture with spoon, continuing until mixture is frozen.

Ice-cream is frozen cream. Frozen pudding is frozen cream or custard to which fruits and nuts are added. It is usually served with a sauce.

Mousse is prepared with whipped cream, which gives it a mossy consistency. It is molded and packed in ice and salt.

Water ices are fruit mixtures diluted with water and frozen.

Vanilla Ice-Cream (1)

1 quart thin cream ¾ cup sugar 1½ tablespoons vanilla

Mix ingredients and freeze.

Vanilla Ice-Cream (2)

1½ cups scalded milk 1 tablespoon flour ¾ cup sugar

1/8 teaspoon salt 1 egg

1 quart thin cream

2 tablespoons vanilla

Mix flour, sugar and salt; add egg, slightly beaten, and milk gradually. Cook in double boiler 20 minutes, stirring constantly at first. Should custard have curdled appearance, it will disappear in freezing. When cool, add flavoring and cream. Strain and freeze. Fresh fruit may be cut up and served with the ice-cream. Serve crushed fruit sauce, chocolate sauce or maple sauce, with or without chopped nuts, on top of each serve of ice-cream when desirable.

Milk Sherbert

2 cups sugar or syrup 1 quart milk ½ cup lemon juice

Mix the sugar and strained lemon juice. Pour the milk into the freezer can, add the lemon mixture. Stir thoroughly, cover, freeze.

Lemon Ice-Cream

2 cups milk 2 cups cream

1½ cups sugar or syrup Juice 3 lemons

Rind 1 lemon

Mix ingredients and freeze according to directions.

Pineapple Ice-Cream

Add 1 can grated pineapple to Lemon Ice-cream recipe, using only 1 cup sugar. Freeze mixture.

Orange Ice-Cream

Add ½ cup orange juice and grated rind of 2 oranges to Lemon Ice-cream recipe. Freeze mixture.

Peach Ice-Cream

1½ cups peach pulp 1½ cups sugar or syrup

Juice 1 lemon

1 quart cream

Mix and freeze.

Banana Ice-Cream

One and ½ cups banana pulp may be used in place of the peach pulp.

Ices

Water ice is fruit juice sweetened, diluted with water and frozen.

Sherbert is a water ice mixture to which is added dissolved gelatin or beaten whites of eggs.

Frappe is a water ice mixture frozen to a mush, using equal parts of ice and salt in freezing.