86 
House & Garden 
^complete plant,including 
ice-making j’ct, takcj Lut little ffpace 
WITCH 
ON 
ZERO! 
ICELESS PvEFMGERATION 
-THE MODEPvN 
ECONOMIC METHOD 
A frosty chill, filling your refrigerator, coating theppes 
in arctic frost, chilling every article of food entrusted to 
it—thafs Brunswick Iceless Refrigeration. Clean— 
dry — cold — penetrating — possible only through the 
constant low temperatures. 
A BRUNSWICK 
REFPvIGERATlNG PLANT 
The dry, clean cold of the Brunswick arrests every tendency toward 
food deterioration. The ice-man doesn’t bring it. Melting ice with 
its varying temperatures cannot give it. 
With Brunswick Service your luncheons, teas, dinners, can be made 
memorable—the things that are meant to be cold are really cold. 
There s cracked ice to fill the tall frosty glasses of orange juice 
that the good hostess sends to the guest rooms in the morning. Ice 
to fill the cantaloupes—to heap round the grapefruits—to freeze all 
the varied desserts of summer. 
And it's a refrigeration you make yourself—cleaner, purer, more 
dependable than you could ever begin to buy it. 
fT Whether you’re building or remodeling, write today, or use 
the coupon. We'll send you necessary information at once. 
BRUNSWICK REFRIGERATING CO. 
NEW BRUNSWICK, NEW JERSEY 
BRUNSWICK REFRIGERATING CO.. New Brunswick, New Jersey 
Please supply informative literature and approximate costs of a Brunswick 
Plant adapted to residence details enclosed. 
NAME 
STREET 
CITY 
My architect's name is ; 
This is the oscillating freezer which freezes 
two flavors at once. Note the clamped 
cross-bar atid the box covering of the gears. 
Courtesy of Wanamaker 
Freezing the American Dish 
(Continued from page 84) 
zer, such as the starch, gum or gelatine. 
Defects may also be clue to other in¬ 
gredients. It may be too sweet, not 
sweet enough, coarse flavor due to flavor 
material, stale fruit, rancid nuts, mouldy 
nuts. 
The cream must be firmly frozen to 
be smooth and velvety. If it is not, 
these conditions may prevail: 
Icy: Due to improper packing. 
Coarse: Too thin cream or packing 
while too soft. 
Sticky: Due to fillers, such as gela¬ 
tine or a sweetened condensed milk. 
Buttery: Use of cream partially 
churned before freezing, or to cream 
too cold when pul into freezer, or 
because freezer was operated at too 
high speed. 
The Cure 
First, buy a good freezer, never less 
than a gallon, because you can always 
freeze a little in it and always be ready 
for a crowd. 
There are various types of freezers 
on the market. (1) those that one 
turns by hand, (2) by motor, (3) ones 
that aren’t turned at all, (4) ones that 
are oscillated only and in which, at 
home, two flavors can be frozen at once. 
In this type it takes longer to freeze 
cream, but as the arm only works back 
and forth it is not so tiring. The can 
in the tub is partitioned in two seg¬ 
ments and the paddles and dasher only 
turn half way. 
The freezer that isn’t turned at all 
needs no lyric from me. It tells its own 
story in making good ice cream of a 
smooth mousse-like consistency, but real 
ice cream. It is rapid and restful. 
The various motorized freezers are 
good for large families, and the small 
motors attachable to small freezers 
geared for motors are joys. 
There are some kitchen units that are 
clumsy, some that are convenient which 
turn the freezer, polish the silver, 
sharpen the knives, in fact do every¬ 
thing but shine one’s boots. 
In buying these units don’t be “pulled 
in’’ by salesmen talk. Watch fer 
compactness, durability, cleanability, 
lack of danger in use, replaceable parts, 
and ease of manipulation. In the use of 
motors the attachment must be so made 
that the connections will not be catching 
in gearing, etc. Above four quarts, hand 
work is heavy and we would advise 
turning the freezer by a motor. 
In the non-turning freezer, the cham¬ 
ber for the ice and salt is separated 
from the can so that the freezing mix¬ 
ture cannot enter the ice cream. 
It is cheaper to buy ice cream, but 
the home-made kind tastes far better. 
When you buy ice cream, it is wise to 
watch the containers in which it comes, 
and to know where it is made. The 
Government is very particular, but 
slight slips in the ice cream organiza¬ 
tions can breed the most dangerous of 
bacilli. At home you can watch eve^- 
thing; above all, the cleanliness of in¬ 
gredients. 
Freezing Mixtures 
The greatest of all the science of ice 
cream making is the mixture of ice and 
salt. Most cook books say three parts of 
ice to one of salt for home use. For har¬ 
dening after it is frozen eight parts of 
ice to one of salt, and the mixture must 
cover the can entirely, top and sides 
Of course, the ratio of ice to salt 
regulates the freezing. The United States 
(Continued on page 88) 
A turning type of freezer. The cross-bar 
is screwed down and hinged. Note the 
metal rings about tub to keep it strong. 
Courtesy of Wanamaker 
