'l'Hi£ K U K A L NEW-VORKER 
637 
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A Farm House Refrigerator 
An Abundance of Ice Cream 
/T DMFORTS AND CONVENIENCE. 
\^/ —Ice, considered one of the necessary 
luxuries of town and city, is within the 
reach of nearly every farmer at a very 
low cost, often comparatively nothing in 
the way of dollars and cents, and if the 
farmers themselves once realized the com¬ 
fort that would come to them individually, 
from a refrigerator or ice box, they would 
not hesitate long before that useful ar¬ 
ticle was installed and its maintainanee 
assured. We have a commodious bome- 
lmilt refrigerator, and all through the 
warm weather a good-sized marbleized 
kettle is kept on the ice with some re¬ 
freshing drink ready when wanted; most- 
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Two Views of Icebox. 
lv home-made grape juice, often lemon¬ 
ade or other fruit juices, occasionally cold 
tea or coffee. We tried the root beer, 
but the men said it was not as good as 
the others, so we abandoned it. These 
drinks are not made very strong. When 
the men come in tired and warm, the 
tirst tiling they go to the refrigerator and 
get a nice cool drink. Keeping the kettle 
in with the ice is sufficient and it is not 
necessary to put ice in the liquid. When 
drawing hay, grain, etc., they often take 
the kettle to the wagon, and sometimes 
to the barn. I try nearly always to have 
it ready, and any man who may happen 
to read this will appreciate the comfort 
and restfulness of a cool refreshing drink, 
whenever he wishes, on a hot Summer’s 
day. This one thing alone is worth the 
cost in labor of the whole outfit. 
Building To Order. —Our refrigerator 
was built to fill a certain corner in the 
pantry. It stands 45 inches high, 86 
inches wide and 26 inches deep. It Is 
Built double, that is, like one box inside 
of another, with air space between. The 
ice tank, 12 inches deep, is a galvanized 
iron box, occupying the whole of the 
upper part, and is supported by slats, 
which in turn rest on some cleats across 
the ends inside. This tank is covered 
with two lids, and a small pipe leads down 
through to the ground underneath the 
lloor from one corner. Being so large it 
will hold a generous amount of ice, as 
well as other things. Below the tank is 
a cupboard with two shelves which are 
well perforated with holes about five- 
eighths of an inch in diameter. This gives 
a free circulation of air and the cupboard 
being roomy is a great convenience in 
hot weather. The door is made double 
like the rest of the refrigerator, with a 
hollow space inside. The whole thing is 
very plain, painted inside and outside in¬ 
cluding ice tank, and is a thing which 
any man can make who can use a ham¬ 
mer and saw. 
Planning For Convenience. —The 
refrigerator stands close to a window, and 
outside is a shelf built on a level with 
the window sill, and large enough to 
hold sufficient ice to fill the ice tank. The 
ice is brought from the icehouse nearby 
in a wheelbarrow, the sawdust rinsed off, 
and then it is placed upon this shelf. 
hen going inside it is easily lifted into 
the tank. For a number of years after 
building the refrigerator we depended 
upon neighboring ponds, getting the sec¬ 
ond cutting, but' this being uncertain, my 
husband built a pond of our own during 
a time when work was not especially 
crowding. This pond is about 20x30 feet, 
and not very deep, located not far from 
the icehouse. It is by the side of a 
lather uncertain stream, and is so ar- 
'auged that the water can be turned into 
; r at w iP- Thus during the Spring 
treshets it does not get washed out. It 
"as not a very long job to build it, as 
11 " as simply plowed and scraped out, 
. Iower eu d being dyked a little. The 
leehouse is a simple little building 16 
! 't square, and three layers of ice in this 
1 sufficient for a season. These usually 
require two freezings to get, as the pond 
is so small. 
Chilled Food. —The refrigerator being 
commodious if not handsome holds nearly 
all the eatables that usually would have 
to be carried down cellar. It is a never 
ending source of comfort, in thus saving 
much running up and down cellar stairs. 
Added to this is the luxury of having ice 
cream or a frozen or chilled dessert, 
with little extra trouble, upon a hot day. 
If ever there is a time when ice cream 
is acceptable, it is when all the family 
have been busy during a hot forenoon. 
Real rest and comfort are to be found in 
each dish. And it is a dessert that is 
prepared as quickly, and as easily as 
many puddings, pies and other concoc¬ 
tions. Formerly we had a six-quart 
freezer, then ice cream making was a 
ceremony requiring a man for presiding 
officer. Later we bought a three-quart 
size which is a great convenience, and 
which requires only about six to eight 
minutes turning to freeze the contents. 
Ice Cream. —In making ice cream I 
usually use from one-third to two-thirds 
thin custard, and the remainder of cream, 
whipped preferred, but in making the fro¬ 
zen fruit puddings, the custard alone will 
do all right if cream is scarce. When 
preparing custard, enough for two or 
three freezings is made at one time, the 
unused part being kept on the ice until 
wanted. Often when making cream dur¬ 
ing a busy forenoon. I wait until about 
11 o’clock before putting it into the 
freezer. A box made of planks is kept 
outside close to the ice shelf and this, to¬ 
gether with an old ax. used like a pound¬ 
er, serves every purpose for crushing ice, 
which should be pretty well pulverized 
for quick work, then one-third its bulk 
of salt added, the whole being well mixed 
together with a stove shovel. The cream 
being ready in the freezer, the mixture 
is packed around it, a little water added 
lo hasten the matter, and the crank 
turned for about one minute, when more 
ice may be added, and then the freezer 
is usually taken to the kitchen sink, 
where it can be turned at short intervals 
while looking after the rest of the dinner. 
When finished the ladle is removed and 
the freezer set on the back porch with 
something thrown over it. As there is 
usually enough for two servings, after 
dinner the brine is drawn off, more ice 
with less salt added and the freezer set 
in the cellar. By this method it is un¬ 
necessary to pack the cream before din¬ 
ner and the dessert is prepared more 
quickly than one can make a pie. 
Variations In Freezing. —When 
wishing for something a little extra the 
cream is taken from the freezer can en¬ 
tirely and put into molds, packed in ice 
and salt for a couple of hours and is thus 
ready for a dainty serving, by wiping the 
mold with a hot cloth, turning the con¬ 
tents out upon a cold platter, taking to 
the table and slicing there. Cream served 
thus can be made in layers of different 
colors simply by freezing one kind at a 
time, and packing in the molds, the sec¬ 
ond layer can be changed by adding col¬ 
oring, fruit or melted chocolate or cocoa, 
also a third layer can be made if desired. 
Ice cream prepared this way makes a 
beautiful brick to serve upon the table. 
One farmer’s wife not far away, re¬ 
nowned for her delicious cookery, makes 
what she calls sultana roll. She uses 
a three-quart freezer and when the la¬ 
dle is removed she packs the cream as 
tightly as possible around the sides of 
the can, fills the center with colored 
cream and packs. Later she turns this 
out onto a cold platter and slices, the 
pieces showing a white circle with col¬ 
ored center. A three-quart freezer will 
serve about 14 people. Another nice way 
to serve ice cream is to use a syrup of 
maple, or light brown and white sugar 
mixed, adding a small quantity of chopped 
nut meats, pouring over the cream as 
served. Many people like a chocolate 
dressing or one of canned or fresh fruit. 
By way of change and something very 
easy to make, mousse comes very accept¬ 
able. This requires whipped cream for 
a body, into which when sweetened 
crushed strawberries, raspberries, peaches, 
fresh or canned, may be stirred, and as 
this mixture requires no turning it is 
poured directly into the mold and packed. 
This method requires about four hours 
for freezing and needs repacking once 
during the time. Then there are the 
sherbets, or frozen fruit juices, also fruit- 
puddings, the latter being of plain cream 
with bananas, figs, strawberries or peach¬ 
es added. Another very easy dessert to 
prepare with ice is to drain the liquid 
from a can of peaches, add a little sweet¬ 
ened whipped cream, and pack for about 
an hour. Ice cream molds are made of 
tin and are ju 1 a piui' : ix with cover. 
Have them made at i.. * tin shop; they 
will charge 15 or , cents each. A mold 
measuring eight by four by throe inches, 
holds about two quarts. It is we ic have 
two of these; when wishing to ir ' " 
bricks of different colors or when wish¬ 
ing to serve a large table full, these will 
lie sufficient as one brick will serve 11 
or 12 people. I also have two other 
molds, one three by three by eight, the 
other three by three by six inches. The 
smaller one comes into use mostly when 
no guests are present, and is used chiefly 
for mousse. It requires very little ice 
to pack this. In using the molds it is 
necessary to pack them well in ice and 
salt, to the depth of about three or four 
inches on all sides of each mold, in a 
suitable sized box, with holes in the 
bottom. Thus there is no danger of brine 
getting underneath the covers of the molds 
and penetrating the cream. I have one 
box that will hold the two larger molds 
and one for each of the others, these are 
cases which came with canned vegetables, 
etc. One may buy a variety of plain or 
fancy molds. farmer’s wife. 
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