HINTS IN FREEZING

Freezing lessens sweetness, so the mixture should be rather too sweet before freezing than just sweet enough.

The freezer should be packed and the can in place before the ingredients are mixed.

The best proportions for the actual freezing are 8 parts of ice to 1 part of salt. This insures a good consistency.

Ices should be frozen 3 or 4 hours ahead of time and let stand in order to improve flavor.

The white of an egg, beaten stiff, added to an ice after the ice has started to freeze, will make a sherbet.

When freezing is finished, be sure to remove ice below the top of the can and that you have wiped all salt and ice from the edges and top before removing the lid.

VANILLA ICE CREAM

Four c. cream, 2-3 c. sugar, 1 t. vanilla. Mix and freeze.

VANILLA ICE CREAM

(1~2 qts.)

One pt. milk, 6 oz. sugar, 1 pt. cream, 2 eggs, 1 tb. cornstarch, 1 t. vanilla. Mix sugar, cornstarch, yolks of eggs. Add milk and scald. Whip whites of of eggs and cream together. Add to milk mixture and freeze.

CHOCOLATE ICE CREAM (1 qt.)

Three tb. grated chocolate, 1/2 pt. cream, 1 pt. milk, 2 eggs, 1 c. sugar, 1 tb. vanilla. Dissolve chocolate in a little milk and boil for 1 minute. Beat eggs and mix with sugar. To this add rest of milk, cream, vanilla, dissolved chocolate. Freeze.

CHOCOLATE ICE CREAM

Two squares chocolate, 1 c. sugar, 1 t. vanilla, 2 eggs, I qt. cream, few grains salt. Melt chocolate and add cream, a little at a time until it is of a consistency that will pour and is quite smooth. Beat eggs with sugar, add cream, vanilla and salt, then chocolate mixture. Freeze.

STRAWBERRY ICE CREAM

One qt. strawberries, 1 1/2 pt. cream. Crush berries, sweetened, sweeten cream to taste. Combine. Freeze.

PEACH ICE CREAM

( 1 1/2 qts )

One and one-half pt. pure cream, 8 medium sized peaches. Pare and seed peaches, grind if solid, mash if soft. Sweeten. Add to sweetened cream. Freeze.

PEPPERMINT ICE CREAM

One-half lb. peppermint stick candy, 1 1/2 pt. cream. Dissolve most of candy in the cream. Strain. Freeze. Let stand 2~2 hours. Break rest of candy in small pieces and put in the cream I hour before using. This is better if let stand all night.