Mrs. Lincoln's Boston cook book

salt to three or four parts ice. An easy way is to measure each with a saucer or small shallow pan. Put in a layer of ice three inches deep (pack it in solidly), then a measure of salt (sprinkle it evenly on the ice) , then three measures of ice and one of salt, etc., till the freezer is full. Pack each layer in closely with a wooden paddle, and turn the freezer handle occasionally while packing. Be sure that the freezer works perfectly before adding the cream. The bearings and gears should be kept well oiled. When the cream is thoroughly cold, pour it into the can. Turn slowly at first, and after ten minutes more rapidly, till you can turn no longer. It usualty takes about half an hour. Remove the beater, scrape off the cream, and beat and pack the cream closely in the can. Put a cork into the opening in the cover, and lay the cross-piece over to keep the can down in the ice. Cover with a piece of old carpeting wet in the salt and water. If the ice and salt have been well packed, and the cream is to be served within an hour and not moulded, no more ice will be needed ; but if to be kept longer, draw off the water and pack again. If to be moulded, beat the cream well, and pack into the mould ; cover closely, and bury in ice and salt. After using the freezer, clean and scald the can ; dry thoroughly, and keep it uncovered while not in use. Drain the salt left in the freezer, and use again. A mixture of salt and snow answers when ice cannot be obtained. Use Turk's Island or coarse rock salt^ and not what is called coarse fine salt. Ice-Cream, No. 1 (Philadelphia Ice-Cream). 2 quarts cream ; if thick, add I 2 cups sugar. 1 pint milk. I 2 tablespoonfuls vanilla. This is the simplest, and to many the most delicious, form of ice-cream. Scald the cream ; melt the sugar in it, and flavor when cool. Freeze as directed above. The cream should be very sweet and highly flavored, as both sweetness and flavor are lessened by freezing. To make it lighter and more delicate, whip the cream until you have The Boston Cook Book, a quart of froth, and add the froth after the cream is partly frozen. Many prefer to add the whites of eggs, beaten till foamy, but not stiff. Use two, three, or four eggs to each quart of cream. The proportion of sugar should vary according to the flavoring used. Ice-Cream, No. 2 (Neapolitan Ice-Cream). 1 quart milk. (6 or 8 eggs yolks). 1 cup sugar. 1 pint to 1 quart cream. Sugar to taste. Flavoring. Make a boiled custard with the milk, sugar, and the yolks of the eggs. Cook it slightly till smooth, but not curdled. Strain, and when cool add the cream, sugar to make it quite sweet, and any flavoring desired. The custard, when made with cream instead of milk, makes the richest kind of ice-cream. If cream cannot be obtained, beat the whites of the eggs till foamy, and add them just before freezing. No matter how many eggs are used, a little cream, if not more than half a cupful, is a decided improvement to all ice-creams. It is better to make sherbet, or fruit and water ices, than an inferior quality of icecream with milk. Ice-creams are richer and mould better when made with gelatine ; but care must be taken to flavor highly, to disguise the taste of the gelatine. Use a quarter of a box of Nelson's gelatine for two quarts of custard.