A
freezer should be twelve or fourteen inches deep, and eight or ten wide.
This facilitates the operation very much, by giving a larger surface for
the ice to form, which it always does on the sides of the vessel; a
silver spoon with a long handle should be provided for scraping the ice
from the sides as soon as formed: and when the whole is congealed, pack
it in moulds (which must be placed with care, lest they should not be
upright,) in ice and salt, till sufficiently hard to retain the
shape--they should not be turned out till the moment they are to be
served. The freezing tub must be wide enough to leave a margin of four
or five inches all around the freezer, when placed in the middle--which
must be filled up with small lumps of ice mixed with salt--a larger tub
would waste the ice. The freezer must be kept constantly in motion
during the process, and ought to be made of pewter, which is less liable
than tin to be worn in holes, and spoil the cream by admitting the salt
water.
* * * * *
ICE CREAMS.
When ice creams are not put into shapes, they should always be served in
glasses with handles.
* * * * *
VANILLA CREAM.
Boil a Vanilla bean in a quart of rich milk, until it has imparted the
flavour sufficiently--then take it out, and mix with the milk, eight
eggs, yelks and whites beaten well; let it boil a little longer; make it
very sweet, for much of the sugar is lost in the operation of freezing.
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