Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

in ice and salt. It is best to make a box like this in two or three partitions, each with a separate outlet in the bottom to let out the brine; so they all may be used at one time, or one part of it only, if business is slack and to save ice. Lately storage boxes have come into use ia hotels where they have a cold storage system. While many of the colors may be produced by Where the brine system is used in place of ice using the different creams and ices in molding, some of the fancy figures require a little touching up with artificial colors. The colors are diluted with a little syrup. A small brush is used for painting. Some colors are also used in powder and salt, the cover of the storage box should be made in sections, and with a double lid, the outer cover to be fastened with hinges, and the inside cover (which has to be opened only when the cream is to be repacked) to lift out. In the in- form, put in a muslin bag, which is very handy side cover are to be cut circular openings to fit for making red cheeks on fruit and figures, etc. over the packing cans, which also may be covered. To make fruits and flowers look still more This is the best kind of box for storing and keeping creams, and saves ice and money. Porcelain lined cans are the best for keeping ices and creams. The best tinned cans, if the creams are kept for a longer time, cause an unpleasant metallic taste, while poorly tinned cans spoil and discolor the creams. natural, fresh leaves and stems are used when in season. The artificial leaves, stems and petals can be bought all the year around in supply stores. Some Ice Cream makers dip the creams which represent frozen fruits, after painting, in cold So Bulk Ice Creams and Ices should be worked over once or twice a day to prevent graining, andrepacked as often as required. OTHER POINTS IN ICE CREAM MAKING. All the Ice Creams lose in bulk if they are worked over, or transferred into other cans, after they have been frozen hard and ripened for some time. They become more solid. For this reason it is more profitable to the Ice Cream maker to transfer his creams as much as possible to the cans in which it is sent out in while it is still soft and light; that is, at the time when the dasher has been removed from the freezing can, after it has been worked with the spatula and the flavor added, and let the Cream ripen in the cans. TO SAVE ICE IN HOT WEATHER wrap or cover boxes and tubs with wet bags. In cold weather, if the freezing proceeds too slow, and the ice won't melt, take some old brine and pour it over the ice and salt in the freezingtub; this will make it freeze faster. To hasten the freezing of molded creams, use very finely crushed ice and mix with a strong brine. Coarse salt and sea salt are best for freezing. The fine salt, if it has to be used, should be well mixed with the ice, otherwise it will form in lumps and prevent freezing. The finer the crushed ice, the faster the freezing. High, narrow freezing cans make creams freeze quicker, because they have more freezing surface than a low, wide can. They freeze faster and save ice. Ice Creams made without being heated require less sugar and freeze faster, than the rich creams made by the hot process. Ice Creams made from double cream and by the cold process require close attention in freezing. These creams should be frozen only till they begin to stand up on the dasher like whipped cream — not more. More freezing would make this cream coarse and run into butter — spoil it. Very rich creams which contain eggs, also require more sugar. Rich Creams and Water Ices freeze slower and (require more salt in freezing and packing. Too much sugar prevents freezing; not enough sugar makes them coarse, like snow.