Magnet users cook book

The principal ways of freezing Ice Cream are:— = 1. With a Freezer. 2. With a Vacuum Freezer. 3. With a home-made Freezer. The first-two outfits can be bought from any dealer. You get a book of instructions with each one telling how to use it. A home-made Ice Cream Freezer is made from a two-quart milk pail with a tight-fitting lid, and an ordinary wood pail. DIRECTIONS FOR MAKING AND USING A HOME-MADE FREEZER Crack ice in a piece of sacking until fine, and mix with coarse salt in proportion to 3 parts ice to 1 part salt. Put a two-inch layer of this mixture in bottom of wood pail, then place milk pail, in which cream has already been poured. Pack the ice mixture closely around tin pail to within one inch of the top. Cover the whole pail with a piece of old carpet or sacking. About every five or ten minutes, wipe off pail lid with dry, clean cloth, then remove lid, and cut down cream that has frozen to sides with a silver-plated spoon. Work the dasher around and scrape down the sides. Put back the lid, cover again USED SEVEN YEARS—GIVES EXCELLENT SATISFACTION Mr. Albert Schurman, Central Bedeque, P.E.I.,says:—I have been a user of the Magnet Cream Separator for seven years. It is giving excellent satisfaction. > b) with carpet, and set away in a cool place for three or four hours to ripen. Be sure to remove all salt water from outside of pail before opening. If cream sticks, wrap a cloth wrung out of hot water about freezer pail for a moment. This pail method is even better for ices than for Ice Creams. =. Moulding Ice Cream Bricks and Fancy Shapes If you wish to mould Ice Cream or serve it in forms, have your mould ~ ready at the time you remove the dasher from,the can, and also have ready a tub or bucket containing a mixture of coarse ice and salt. Moisten the mould with cold water, then fill it quickly with Ice Cream, pressing it down with a spoon to fili every part of the mould. Lay a piece of wax paper, or — strong manilla paper, over the Ice Cream, large enough to project beyond ~ the edges when the lid is on; put on the lid and imbed the mould in the bed — of salt and ice. Cover with a piece of carpet and stand aside for one or two ~ hours, Or, in place of using the paper after you have filled the mould, put on — ‘the lid and stand it in the tub of ice and salt. Take a narrow piece of muslin — sufficiently long to bind the joint of the lid, dip it into melted butter or suet, — bind it quickly around the joint, then imbed the mould in the salt and ice. ~ When ready for use, lift the mould from the ice, wipe’it carefully, ~ plunge it into a pan of warm water, remove the lid and paper (or strip of ‘muslin and then the lid), and turn the mould out carefully on a napkin placed on a dish. If it should stick, wait a moment or two, as the heat of ‘the room will, as a rule, loosen it. se W ater Ices There are three ways of making or preparing ices. One by boiling the water and sugar, by simply mixing the water and sugar without cooking. — The third by boiling water and sugar and dissolving a little gelatine in the __ ‘hot water and sugar. The cooked is decidedly the best method. An un- a cooked ice lacks body and melts rapidly when exposed to the air. When sugar and water are boiled the time must be noted exactly, the scum ~ removed and the syrup strained while hot through a fine cloth. The freezer — must be packed precisely the same as for Ice Cream, but the water ice — must not be stirred continually, but occasionally, You can give the crank a few very slow turns, then let it rest, then turn slowly as before and rest — again, and so continue till the water ice is frozen pretty hard. It must not- — be light and frothy. A much longer time is required to freeze water ice — than Ice Cream.