The 1918 Fanny Farmer Cookbook

of ice; if not readily acted on by salt, pour in one cup cold water. Crush ice finely by placing

bag and giving a few blows with mallet or broad side of axe; if there are any coarse pieces,

remove them. Place can containing mixture to be frozen in wooden tub, cover, and adjust top.

Turn crank to make sure can fits in socket. Allow three level measures ice to one of salt, and

repeat until ice and salt come to top of can, packing solidly, using handle of mallet to force it

down. If only small quantity is to be frozen, the ice and salt need come only a little higher in

the

tub than mixture to be frozen. These are found the best proportions of ice and salt to insure

smooth, fine−grained cream, sherbet, or water ice, while equal parts of salt and ice are used

for

freezing frappé. If a larger proportion of salt is used, mixture will freeze in shorter time and

granular consistency, which is desirable only for frappé.

be of

The mixture increases in bulk during freezing, so the can should never be more than

three−fourths filled; by over−crowding can, cream will be made coarse−grained. Turn the

crank

slowly and steadily to expose as large surface of mixture as possible to ice and salt. After

frozen

to a mush, the crank may be turned more rapidly, adding more ice and salt if needed; never

draw off salt water until mixture is frozen, unless there is possibility of its getting into the can,

for

salt water is what effects freezing; until ice melts, no change will take place. After freezing is

accomplished, draw off water, remove dasher, and with spoon pack solidly. Put cork in

opening of cover, then put on cover. Re−pack freezer, using four measures ice to one of salt.

Place over top newspapers or piece of carpet; when serving time comes, remove can, wipe

carefully, and place in vessel of cool water; let stand one minute, remove cover, and run a

knife

there

around edge of cream, invert can on serving dish, and frozen mixture will slip out. Should

be any difficulty, a cloth wrung out of hot water, passed over can, will aid in removing

mixture.

To Line a Mould

Allow mould to stand in salt and ice until well chilled. Remove cover, put in mixture by

spoonfuls, and spread with back of spoon or a case knife evenly three−quarters inch thick.

To Mould Frozen Mixtures

When frozen mixtures are to be bricked or moulded, avoid freezing too hard. Pack mixture

solidly in moulds and cover with buttered paper, buttered side up. Have moulds so well filled

that mixture is forced down sides of mould when cover is pressed down. Re−pack in salt and

ice, using four parts ice to one part salt. If these directions are carefully followed, one may

feel

no fear that salt water will enter cream, even though moulds be immersed in salt water.

Chapter XXVI − ICES, ICE CREAMS, AND OTHER FROZEN DESSERTS

500