68 
House 
& Garden 
FREEZING THE AMERICAN 
DISH 
The freezer for motoring works 
simply—you put in the mix¬ 
ture, pack it, and the ice does 
the rest 
every one interested classifies 
them differently. For the sake of 
convenience, we will give here 
one classification. 
I. Plain uncooked ice cream 
known as Philadelphia ice cream, 
which consists of sugar, flavoring 
cream with or without condensed 
milk. 
1. Plain with flavoring. 
2. Fruit with flavoring. 
3. Nut with flavoring. 
4. Bisque with marshmallow, maca¬ 
roon cake, wafers and other bread 
products well dried out. 
II. Cooked 
French ice cream—sometimes called 
Neapolitan (though Neapolitan is 
really the many-colored layer ice 
cream only) made of cream, sugar, 
eggs and flavoring. 
1. Parfaits 
Highly flavored fruits, nuts, 
spices (Nesserold pudding, Ro¬ 
man and English plum pud¬ 
dings). 
2. Custards 
Flavoring, cornstarch, vanilla. 
III. Sherbets and Ices 
Water and milk, sugar, white of egg, 
fruit juices, etc. 
1. Ices (granites frozen by oscilla¬ 
tion and frappfe — semi-frozen 
like mush. 
2. Water Sherbets — Ices and egg, 
sometimes called souffle. 
3. Punches — with liquor (passing 
out!). 
4. Milk Sherbets. 
5. Lacto—skimmed milk bases. 
IV. Mousse 
Rich cream sweetened and whipped, 
frozen in molds without oscillat¬ 
ing or turning of freezer. 
V. Fruit layers 
Stabilizers and fillers. 
Stabilizers—such as gelatine, ice 
{Continued on page 84) 
This type of motor unit can be 
used for dozens of kitchen pur¬ 
poses in addition to turning the 
ice cream freezer. Courtesy of 
Edison Company 
T O be one hundred per cent Amer¬ 
ican, each one of us must eat at 
least two and a quarter quarts of ice 
cream annually. This is the national 
American dish, despite Boston's claim 
for the baked bean and the South's 
for beaten biscuits. 
It is no longer a luxury; it is now 
recognized as a food. The Government 
classifies it, and it is experimented 
with at most of the State agricultural 
colleges and State experimental sta¬ 
tions. Its making has become an 
industry standardized by the Govern¬ 
ment and certain rules must be ad¬ 
hered to by every manufacturer. 
The introduction of ice cream as an 
industry not only stimulated pur¬ 
chasers of ice cream, but has stimu¬ 
lated machinery builders. Today the 
making of large plants and small 
household freezers comprises a large 
industrjx 
For these mechanisms many prob¬ 
lems of refrigeration, ice, brine, rock 
salt and packing arise. Some of these 
problems are important to the house¬ 
keeper as a maker of ice cream, some 
as a buyer, and some not at all. 
Kinds of Ice Cream 
In this sketch we will, of course, 
only touch upon those parts of this 
problem that are of interest to the 
honiekeeper. 
Ice creams are classified under 
various heads and sub-heads. Nearly 
The arrangement to the right 
shows an ordinary motor at¬ 
tached to an ice crusher and 
freezer. Courtesy of the Edison 
