Half an hour will freeze it, although the make of freezer and quality and quantity of preaoi govern the time, pure cream taking the longest. Unless dan- 348 ICES AND ICE-CREAM. ger of water entering can, do not draw off while freezing as the in- tense cold of the wateif assists greatly in freezing. When done, brush ice and salt from and remove the cover, take out beater, scrape the cream down from the sides of freezer, beat well several minutes with a wooden paddle, replace the cover, fill the hole with a cork or a clean cloth and over this invert a tin cup, let off all the water, pack again with ice (using salt at bottom and between layers but none at top of tub), heap ice on the cover, spread over it a piece of carpet or a ihick woolen blanket kept for this purpose, and set away in a cool place to harden two or three hours, or until needed. Some wet the blanket or carpet well with the icy brine that was drawn off and after an hour or two open the freezer, scrape down and beat cream again, and pack down with fresh ice and salt. In very warm weather it may be necessary to renew the ice and salt a second, or even a third time ; the only rule is that as often as the brine appears at the top, causing the ice to float, it must be drawn off, and the tub repacked. Keep the blanket wet with the brine ; the evaporation causes intense cold, and helps to keep the ice from wasting, but wheu "brine blanket" is used* cover top of freezer first with a dry blanket, then ice, etc. About twenty-five pounds ice is necessary for two or three gallons ice-cream in summer time, and the best is that which is por- ous and full of air cells, commonly called "snow ice." Snow itself is also an excellent freezing material and as it is often desirable to be able to make ices in the winter season, when there is no ice in the house, if there be snow upon the ground it makes an excellent substitute. It need^ only to be packed down firmly in the freezing tub, and enough water added to make a thick mush ; then put in the salt, and freeze as usual. Large freezers require much less ice and salt, in proportion to their contents, than small ones ; for a gallon freezer use about ten pints pounded ice, and three of salt. If a larger proportion of salt is used than one-fourth, the cream will freeze sooner but will not be so smooth and rich, and some only take one-fifth salt. Do not let agrainofsalt or a dropof hrineget into the cream. For evening use, cream should be cooked in the morning, cooled and frozen by mid-day. If wanted at the noon meal, cook previous evening, cool overnight, and freeze early next morning, or it may be cooked very early in morning. It needs several hours to harden and ripen ; newly frozen cream is always somewhat mushy, and wanting in body and flavor. The creams produced by this method. ICES AND K^-CHEAM. 349 fSeuthfuUy and skillfully applied, will be firm, smooth and fine* grained like the best butter or jelly. Some freeze in a warm place, believing that the more rapid the melting of the ice the quicker the cream freezes. If cream begins to melt while serving, beat up well from the bottom with the long wooden paddle.

AI-modernized reading of the original text

Half an hour will freeze it, although the make of freezer and quality and quantity of preaoi govern the time, pure cream taking the longest. Unless danger of water entering cann, do not draw off while freezing as the intense cold of the water assists greatly in freezing. When done, brush ice and salt from and remove the cover, take out beater, scrape the cream down from the sides of freezer, beat well several minutes with a wooden paddle, replace the cover, fill the hole with a cork or a clean cloth and over this invert a tin cup, let off all the water, pack again with ice (using salt at bottom and between layers but none at top of tub), heap ice on the cover, spread over it a piece of carpet or a thick woolen blanket kept for this purpose, and set away in a cool place to harden two or three hours, or until needed. Some wet the blanket or carpet well with the icy brine that was drawn off and after an hour or two open the freezer, scrape down and beat cream again, and pack down with fresh ice and salt. In very warm weather it may be necessary to renew the ice and salt a second, or even a third time ; the only rule is that as often as the brine appears at the top, causing the ice to float, it must be drawn off, and the tub repacked. Keep the blanket wet with the brine ; the evaporation causes intense cold, and helps to keep the ice from wasting, but when "brine blanket" is used, cover top of freezer first with a dry blanket, then ice, etc. About twenty-five pounds ice is necessary for two or three gallons ice-cream in summer time, and the best is that which is porous and full of air cells, commonly called "snow ice." Snow itself is also an excellent freezing material and as it is often desirable to be able to make ices in the winter season, when there is no ice in the house, if there be snow upon the ground it makes an excellent substitute. It needs only to be packed down firmly in the freezing tub, and enough water added to make a thick mush ; then put in the salt, and freeze as usual. Large freezers require much less ice and salt, in proportion to their contents, than small ones ; for a gallon freezer use about ten pints pounded ice, and three of salt. If a larger proportion of salt is used than one-fourth, the cream will freeze sooner but will not be so smooth and rich, and some only take one-fifth salt. Do not let a grain of salt or a drop of brine get into the cream. For evening use, cream should be cooked in the morning, cooled and frozen by mid-day. If wanted at the noon meal, cook previous evening, cool overnight, and freeze early next morning, or it may be cooked very early in morning. It needs several hours to harden and ripen ; newly frozen cream is always somewhat mushy, and wanting in body and flavor. The creams produced by this method. ICES AND ICE-CREAM. 349 Faithfully and skillfully applied, will be firm, smooth and fine* grained like the best butter or jelly. Some freeze in a warm place, believing that the more rapid the melting of the ice the quicker the cream freezes. If cream begins to melt while serving, beat up well from the bottom with the long wooden paddle.

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