Boston Cooking-School cook book

To Mold Frozen Mixtures. If frozen mixtures are to be bricked or molded, avoid freezing too hard. Pack mixture solidly in molds and cover with buttered paper, buttered side up. Have molds so well filled that mixture is forced down sides of mold when cover is pressed down. Repack in salt and ice, using 4 parts ice to1 part salt. If these directions are carefully followed, salt water will not enter cream, even though molds be immersed in salt water. To Line and Fill a Mold. Chill round, brick, melon, or other fancy mold. Line mold with ice cream or ice chosen for coating, using a spoon. Spread evenly until layer is about 34 inch thick. Put other mixture in center and fill with first mixture to overflow mold. To Freeze Bombes and Molds. If both mixtures are already frozen, pack (see above). If one is an unfrozen mixture, freeze like Mousse (without stirring). FREEZING IN MECHANICAL REFRIGERATOR Consult booklets issued by manufacturers for information about using each make of refrigerator. Special recipe booklets are usually available. Be sure the temperature of the refrigerator is sufficiently low for freezing desserts. The motor may be set correctly for proper refrigeration and yet not low enough for freezing. A temperaturecontrol feature allows temporary adjustment. Mousses, Parfaits, and all desserts which merely require packing in salt and ice can be made in mechanical refrigerators without stirring. Pack in drawer and leave until firm. Ice Creams. Recipes which require continuous stirring must be adapted to be successfully made in refrigerator. For some refrigerators, the proportion of sugar to liquid must be kept low — not more than 1 to 4. Corn sirup may be substituted for one third of the sugar. A small amount of gelatine —1 level teaspoon to each cup of liquid—helps the mixture to freeze more smoothly. Beaten egg whites help make the mixture light. Cream should be beaten until stiff before being added. To Pack in Mechanical Refrigerator. Pack homemade or commercial ice cream in individual molds or paper cups and decorate with fruit, nuts, or whipped cream put on with pastry bag and tube (p. 677). Freezing tray or a mold may be lined with ice cream, the center filled with whipped cream, sweetened, flavored, and colored, or decorated with fruits or nuts. Set molds in the freezing compartment and leave until serving time. To Serve Ice Cream. Serve from can with ice-cream scoop or wipe can carefully and let stand 1 minute in cool water, remove cover, run knife around edge of cream, and invert on serving dish. If frozen mixture does not slip out easily, wipe can with cloth wrung out of hot water. For special ways of serving, see pp. 595 to 598. ICES, SHERBETS, AND FRAPPES Ices, sherbets, and frappés are generally made of fruit juices sweetened and combined with water, milk, or cream. Ices and sherbets are frozen until firm, using 3 parts ice to 1 part salt. Frappés (or sorbets) are frozen to a mush, using equal parts ice and salt. The following recipes may be used either way. CAFE FRAPPE 4 cups fresh, hot coffee 1 cup sugar Add sugar to coffee, cool, and freeze.* Serve in frappé glasses, with whipped cream. LEMON ICE I 4 cups water 2 cups sugar 34 cup lemon juice Boil water and sugar 5 minutes; add lemon juice. Cool, strain, and freeze.* LEMON ICE II VY cup cut sugar 1 cup hot water 4 lemons 2 cups cold water 34 cup granulated sugar Rub entire surface of cut sugar over rind of lemons, which have been washed and wiped until dry. Pour over sugar 4% cup lemon juice and hot water. When sugar is dissolved, add cold water and granulated sugar. Strain and freeze.* ORANGE ICE 4 cups water 2 cups sugar Grated rind of 2 oranges 2 cups orange juice 14 cup lemon juice Boil sugar and water 5 minutes. Add fruit juice and rind. Cool,