FARM DAIRYING 



spoon like a stiff batter. To continue after this 

 stage spoils it. The dasher should be removed, 

 a cork put in the top of the lid, part of the brine 

 drawn off, the freezer filled with ice and salt and 

 the same put over the top of the can, and then well 

 covered with paper and old carpet, till needed. 



If more than one freezerful of cream be desired, 

 turn the frozen cream out into a pail or tin which 

 has a tight cover, place this in a larger pail, and 

 pack with ice and salt. A large quantity may be 

 made in this way with one freezer. Be most care- 

 ful not to get any of the brine in the cream. 



A little hot water thrown around the freezer 

 can allows the cream to empty more freely into the 

 packing can. 



Ice cream is eaten in perfection only when pre- 

 pared and left to ripen for some hours before 

 being served. 



In making fruit cream of strawberries, raspber- 

 ries, peaches, bananas, etc., mash the fruit and add 

 sufficient sugar and let stand. When the stand- 

 ard ice cream is almost frozen add the sweetened 

 fruit to it, and continue the freezing. Chopped 

 nuts, candied fruits, preserved ginger, or melted 

 chocolate, may be used to give variety from time 

 to time. 



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