out eggs, and are thickened with gelatin, com- °^ ^^^ t^^ °° the pin on which it revolves; cover
starch, arrowroot, sago and other preparations. ^''^ V^''^ ^"^ ice and salt, in proportion of one
TherichcreamsareknownasNEAPOLITANor P^"-' °^ =^' '° ^^""^ ^^'^ '° ^°" P"'« °^ "^
ITALIAN creams, and also as FRENCH creams. Start the machine, or turn the crank, at a slow
The original creams of this class were frozen in ^ven speed. A slow motion freezes the cream
the old time hand freezers and worked with the "^"'^ '^^P^'^ly ^^^ » *^«' "^"'•"'^ "•"• ^oo much
spatula. This process makes a firm and more ^P^^^ is often injurious to the cream, and is liable
solid cream, and is in general use in Europe; '° '^l'"™ '* «t° gutter, or make it coarse. The
while over here the patent freezers are used, '™« °^ freezing differs according to the richness
which produce a more bulky and lighter kind of °* ^^^ mixtures and the strength of the brine, but
Ice Cream '' *^° ^ timed by the clock, if uniform mixtures
The rich creams which contain eggs and cream ^^^ usea.
frozen in patent freezers are also termed NEW When the cream is frozen, remove the dasher,
YORK creams, and the lighter creams, made from scrape down and work weU with the spatula,
the best cream and without eggs, PHILADEL- One kind of cream can be made into the differ-
PHIA creams. ent varieties after it is frozen to this point, by
Select a good Ice Cream freezer. There are adding Crushed Fruits, Nuts, Coloring and Flavor,
good ones, and others not worth the material After this the cream may be transferred in pack-
they are made of. BUY THE BEST. A good ing cans, or left in the freezing can and packed in
copper freezing can is a little expensive at first, 'oe and salt for one hour or more to ripen. This
but is the best, because it can be retinned as often makes the cream richer and of better flavor,
as required; while freezing cans of tinned iron or The rich Creams and Ices which contain much
steel are often an entire loss. When the tin wears sugar are not suited for molding. To obtain a
off, they get rusty and discolor the creams and ices, firm cream for this purpose, one pound and twelve
The ice tub should be wide enough to have four ounces of sugar to the gallon of cream is the most
inches or more of space around the freezing can suitable amount to be used, especially for large
for the ice and salt. Have two holes made in the pieces.
tub — a small half-inch hole about one inch below The WATER ICES cannot be exactly gradu-
the top of the freezing can. which is left open ated by measuring the water and weighing the
during the freezing, to prevent the brine from sugar for molding, and practical Ice Cream
getting into the cream: the other, a larger hole, makers use the saccharimeter, or syrup scale, to
near the bottom, with a plug in it to let out the obtain uniform results,
brine. When Ices are made in large quantities, the
Other tools which are required are Ice Shovel syrup scale should be used. It is the only means
and Salt Scoop, also a long wooden Paddle or to ascertain if the quality is correct.
Spatula, Ice Crusher, Packing Cans and Tubs. Fruits require syrups of different richness,
and an Ice Cave or Freezing Closet. according to the sweetness or acidity they contain.
The Ice Cave is to keep the molded creams from The thickness of the syrups change with the
the time they are taken from the forms until they temperature, and a standard has been adopted at
are served. And the cave is also required for which the syrups must be weighed; the hot syrup
freezing Biscuit Glaces, Mousses and other creams must be cooled down to 80" Fahr.. which is best
which are served in the cases they are frozen in. suited for fruit syrups.
Page 92
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
out eggs, and are thickened with gelatin, com- °^ ^^^ t^^ °° the pin on which it revolves; cover
starch, arrowroot, sago and other preparations. ^''^ V^''^ ^"^ ice and salt, in proportion of one
TherichcreamsareknownasNEAPOLITANor P^"-' °^ =^' '° ^^""^ ^^'^ '° ^°" P"'« °^ "^ ITALIAN creams, and also as FRENCH creams. Start the machine, or turn the crank, at a slow The original creams of this class were frozen in ^ven speed. A slow motion freezes the cream the old time hand freezers and worked with the "^"'^ '^^P^'^ly ^^^ » *^«' "^"'•"'^ "•"• ^oo much spatula. This process makes a firm and more ^P^^^ is often injurious to the cream, and is liable solid cream, and is in general use in Europe; '° '^l'"™ '* «t° gutter, or make it coarse. The while over here the patent freezers are used, '™« °^ freezing differs according to the richness which produce a more bulky and lighter kind of °* ^^^ mixtures and the strength of the brine, but Ice Cream '' *^° ^ timed by the clock, if uniform mixtures
The rich creams which contain eggs and cream ^^^ usea. frozen in patent freezers are also termed NEW When the cream is frozen, remove the dasher, YORK creams, and the lighter creams, made from scrape down and work weU with the spatula, the best cream and without eggs, PHILADEL- One kind of cream can be made into the differ- PHIA creams. ent varieties after it is frozen to this point, by
Select a good Ice Cream freezer. There are adding Crushed Fruits, Nuts, Coloring and Flavor, good ones, and others not worth the material After this the cream may be transferred in packthey are made of. BUY THE BEST. A good ing cans, or left in the freezing can and packed in copper freezing can is a little expensive at first, 'ice and salt for one hour or more to ripen. This but is the best, because it can be retinned as often makes the cream richer and of better flavor, as required; while freezing cans of tinned iron or The rich Creams and Ices which contain much steel are often an entire loss. When the tin wears sugar are not suited for molding. To obtain a off, they get rusty and discolor the creams and ices, firm cream for this purpose, one pound and twelve
The ice tub should be wide enough to have four ounces of sugar to the gallon of cream is the most inches or more of space around the freezing can suitable amount to be used, especially for large for the ice and salt. Have two holes made in the pieces.
tub — a small half-inch hole about one inch below The WATER ICES cannot be exactly graduthe top of the freezing can. which is left open ated by measuring the water and weighing the during the freezing, to prevent the brine from sugar for molding, and practical Ice Cream getting into the cream: the other, a larger hole, makers use the saccharimeter, or syrup scale, to near the bottom, with a plug in it to let out the obtain uniform results, brine. When Ices are made in large quantities, the
Other tools which are required are Ice Shovel syrup scale should be used. It is the only means and Salt Scoop, also a long wooden Paddle or to ascertain if the quality is correct. Spatula, Ice Crusher, Packing Cans and Tubs. Fruits require syrups of different richness, and an Ice Cave or Freezing Closet. according to the sweetness or acidity they contain.
The Ice Cave is to keep the molded creams from The thickness of the syrups change with the the time they are taken from the forms until they temperature, and a standard has been adopted at are served. And the cave is also required for which the syrups must be weighed; the hot syrup freezing Biscuit Glaces, Mousses and other creams must be cooled down to 80" Fahr.. which is best which are served in the cases they are frozen in. suited for fruit syrups.