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

stationary tub. TEMPERATURE OF BRINE FOR FREEZING BRINE STORAGE FOR ICE CREAMS. The object of using brine for freezing is to ^he storage tank can be made of heavy iron obtain a liquid capable of carrying a lower plate, which is the most durable; or a box may be temperature than 32° F. without freezing. constructed of wood and lined with galvanized For ice making, the temperature of the brine is ^^^^^ '"^ "-^ ^^^c, with the same insulation as is lowered to from 8 to 16 degrees F. ; 14 degrees F. "^ed for other refrigerators. The expansion coils being the usual temperature. For the freezing of ^^^ Pl^^ed around the inside of the tank, and a Ice Creams and Water Ices a temperature of framework constructed and fastened in the tank from 5 to 8 degrees F. is generally used, and for "> si^PPort the cans, with clutches to hold them in storing the frozen creams a temperature from 8 to '"^ brme. 12 degrees F. has been giving the best satisfaction. The most practical storage cans for this purpose are made of heavy cast iron, porcelain-lined. THE FREEZING PROCESS. These cans are held down in the brine by their The freezing process is very simple, and is own weight, while the lighter cans are troublesimiliar to the ice and salt process. The ordinary some to use. ice cream freezers are used, and only a wider Brine freezing is very handy, because it saves tub is required, into which an expansion coil of labor; no crushing of ice and no packing and retwo-inch pipe is placed, which circulates the gas packing of the storage boxes is required. It also to cool the brine. The tub is filled with brine, saves salt, because the brine can be used sufficient to come about two inches below the top tinuously, by occasionally readjusting its density, of the freezing can. For re-freezing brick and fancy Ice Creams the The cold is turned on, and when the brine has brine is not practical, because the brine is apt to attained the proper degree for freezing, the can enter the creams during freezing; but after they with the contents to be frozen is set into the brine; are frozen they may be kept in the brine storage the gear is adjusted and set in motion, same as in box. the ice-and-salt-freezing process. When sufficiently 704.— ITALIAN ICE CREAM, frozen, the creams are transferred to the storage NEAPOLITAN ICE CREAM, box, as usual. ^ gallon double cream, 2^ lbs. granulated sugar, FREEZERS FOR BRINE FREEZING. 32 yolks of eggs, two fine-cut vanilla beans. The best kind of Ice Cream freezers, which are To get the best flavor of the vanilla bean, it used by all practical Ice Cream makers, are an should be heated to the boiling point in one quart improved style of the old Seaman pattern. These of the cream and let infuse for one hour. Put machines are the easiest running and are giving the sugar in a basin or a sauce pan, add the yolks the best satisfaction. They are made like a drill and beat well together, add the cream gradually, press. But these machines are not adapted for set on the fire and keep stirring till the yolks bebrine freezing, because they require a movable gin to thicken. Take off the fire, add the One freezing tub; and in brine freezing the tub is quart with the vanilla; strain and cool. Put the stationary on account of the coil attached to it. mixture in the freezing can and freeze nice and There is no doubt that in the future the makers smooth. of these machines will alter them, so they are The most difficult part in compounding these available for brine freezing; but at the present creams, is to heat cream, sugar and yolks to the time they have not done so, at least, not to my point at which the yolks begin to thicken. The knowledge. y°'^^ should lose the raw egg taste, but not boil. The kind of freezer we were using at these A little more heat would cause the eggs to curdle