31^ FKUITS AND HOW TO USE THEM. 



FEUIT ICE-GREAM. 



With the aid of late improvements in freezers, ice-cream 

 can be readily made in every household. In fact cream 

 may be frozen in a deep can or cylinder some four or five 

 inches iu diameter, by the aid of a tight-fitting cover, a 

 long Wooden epatula, plenty of ice and salt, and a box or firkin 

 suf&dent to pack them in. If the can is well-packed with 

 rock-salt and ice, and the cream thoroughly beaten and 

 scraped frcm the sides and bottom every few min'ites, it 

 will not take a great amount of strength to provide this 

 delicious dessert. 



It is necessary to have the ice crushed fine and to be 

 mixed with one quarter its amount of rock-salt in order to 

 get quick results. There should be alternate layers of ice 

 and salt packed closely around the freezer tUl it is filled. 

 Then tarn into it the milk, custard, or cream, turn or beat 

 slowly at first, afterward more rapidly, and at the end of 

 half an hour the cream ought to be sufficiently fine and 

 solid. If desired, pack it in molds, which must be covered 

 and buried in salt and ice. Too much care can not be 

 taken to prevent as much as a drop of salt water from en- 

 tering mold or freezer. The cream ought to be very 

 cold before the freezing proi:ess. If the cream is to be 

 kept some time in the can, cover it with bagging or old 

 woolen cloths wet in salt water. 



In freezing fruit creams, ric^i Alderney milk is good 

 enough for use with the addition of a trifle of cream. 

 When that can be had it is far better than any custard 



