For freezing small molds and also Bisque or Biscuit Glaco
have a large tin mold, either square or rectangular ; fill this with
little paper cases, which must fit the tin^piold exactly in every part.
These little cases may be made round, oval, oblong, square, or as little
baskets, and about the size of a patty pan, of smooth, heavy white
paper or light card-board, and a frill of lace paper put around the
edge gives a pretty effect ; fill with the mixture, and cover mold with
a hermetically fitting top. In the bottom of a wooden box, made
for the purpose eight inches larger each way, with a cover and
handles, put about six or eight inches of pounded ice and coarse
salt in alternate layers ; in this place tin mold of filled cases with
another eight inches of ice and salt ; cover the whole- with a thick,
heavy cloth, or blanket, and let stand six or eight hours. The box
containing ice should have a small plugged hole, to allow escape of
water from melted ice. When mold is taken from ice, wipe well
before opening, to prevent any salt-water getting in. Or a more
elaborate square tin box is made with shelves, with feet at each cor-
ner to support them, and called a "cave," and when shelves are
filled and placed in, one above the other, is also packed in the outer
box with ice and salt. Then there is a patent cave that is round
like an ice-cream freezer; to fill, put shefCinto can, packed as for
ice-cream, cover with cases, then another shelf and so on tiU all are
added ; put on lid, press tightly down, bind the joint like any mold,
cover with pounded ice, then with a woolen cloth or blanket, then
ice and salt and the "brine blanket." Let stand as ice-cream, draw-
ing off* water and repacking if necessary. There should be a hole,
with a wooden plug, in the side of ice-tub just above bottom the
same as in an ice-cream freezer. Any one having the latter may
ICES AND ICE-CREAM. • 851
have tin shelves made to fit the can, Tvlth three supports or feet two
or three inches high, and if wished an extra cover without any
opening in top, although with that plugged and careftdly protected
it will not be necessary ; remove beater, put in shelves, fill, cover,
bind and cover with ice as above. In. caring for patent ice-cream
freezers, the ^ cogs should be oiled occasionally and every part of
the can, beater, etc., should be well cleaned and dried on top the
stove or in sun before putting away.
In making recipes refer to table of weights and measures for
relative proportions of pounds, pints, teacups, gills, etc. Whipped
cream may be added when cream is half frozen, or later, just before
it is packed for hardening, and the quantity given in the following
recipes is measured before whipping. In all recipes where only cream
is used, part new milk may be substituted in any proportion wished,
using with it the arrowroot, corn-starch or flour in proportion as
given, remembering that the milk must always be cooked with the
sugar and thickening, strained, cooled and then the cream added ;
but when cream alone is used it may be cooked or not a^likedL
Always use a custard kettle and strain all mixtures while hot. In
giving proportions of ingredients in diflFerent recipes where cream
and milk are used the term liquid will be given to cover both.
Page 294
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
For freezing small molds and also Bisque or Biscuit Glaco
have a large tin mold, either square or rectangular ; fill this with
little paper cases, which must fit the tin^piold exactly in every part.
These little cases may be made round, oval, oblong, square, or as little
baskets, and about the size of a patty pan, of smooth, heavy white
paper or light card-board, and a frill of lace paper put around the
edge gives a pretty effect ; fill with the mixture, and cover mold with
a hermetically fitting top. In the bottom of a wooden box, made
for the purpose eight inches larger each way, with a cover and
handles, put about six or eight inches of pounded ice and coarse
salt in alternate layers ; in this place tin mold of filled cases with
another eight inches of ice and salt ; cover the whole- with a thick,
heavy cloth, or blanket, and let stand six or eight hours. The box
containing ice should have a small plugged hole, to allow escape of
water from melted ice. When mold is taken from ice, wipe well
before opening, to prevent any salt-water getting in. Or a more
elaborate square tin box is made with shelves, with feet at each cor-
ner to support them, and called a "cave," and when shelves are
filled and placed in, one above the other, is also packed in the outer
box with ice and salt. Then there is a patent cave that is round
like an ice-cream freezer; to fill, put shefCinto can, packed as for
ice-cream, cover with cases, then another shelf and so on tiU all are
added ; put on lid, press tightly down, bind the joint like any mold,
cover with pounded ice, then with a woolen cloth or blanket, then
ice and salt and the "brine blanket." Let stand as ice-cream, draw-
ing off* water and repacking if necessary. There should be a hole,
with a wooden plug, in the side of ice-tub just above bottom the
same as in an ice-cream freezer. Any one having the latter may
ICES AND ICE-CREAM. • 851
have tin shelves made to fit the can, Tvlth three supports or feet two
or three inches high, and if wished an extra cover without any
opening in top, although with that plugged and careftdly protected
it will not be necessary ; remove beater, put in shelves, fill, cover,
bind and cover with ice as above. In. caring for patent ice-cream
freezers, the ^ cogs should be oiled occasionally and every part of
the can, beater, etc., should be well cleaned and dried on top the
stove or in sun before putting away.
In making recipes refer to table of weights and measures for
relative proportions of pounds, pints, teacups, gills, etc. Whipped
cream may be added when cream is half frozen, or later, just before
it is packed for hardening, and the quantity given in the following
recipes is measured before whipping. In all recipes where only cream
is used, part new milk may be substituted in any proportion wished,
using with it the arrowroot, corn-starch or flour in proportion as
given, remembering that the milk must always be cooked with the
sugar and thickening, strained, cooled and then the cream added ;
but when cream alone is used it may be cooked or not a^likedL
Always use a custard kettle and strain all mixtures while hot. In
giving proportions of ingredients in diflFerent recipes where cream
and milk are used the term liquid will be given to cover both.