Break the ice into pieces the size of a quart bowl,
place these in a canvas bag, and pound the ice with a
wooden mallet until it is reduced to pieces the size of a
bird's egg — that is, until it is practically crushed. After
adjusting the can containing the liquid in the freezer,
pack around the can a layer of ice five inches deep;
sprinkle this layer freely with rock salt, and continue to
arrange alternate layers of ice and salt until the freezer
is full, pounding the packing with a stick of wood after
each addition of salt, and turning the crank of the freezer
a few times to settle the ice. Do not draw off the water
that forms in the tub, as it makes a perfectly cold envel-
ope for the can. To pack a gallon freezer will require
ten quarts of ice and three pints of rock salt. By using
more salt, the work may be more quickly done, but the
cream will not be so smooth. Turn the crank slowly at
first, increasing its speed as the cream hardens. When
finished, carefully wipe the bits of ice and salt from the
cover of the can, and remove the cover without taking
out the can. Remove the beater, scrape the cream from
it, and work a large spoon up and down in the can until
the space formed by withdrawing the beater is filled and
the cream is light. Replace the cover, putting a cork in
the hole in which the trunk of the beater worked ; and
set the freezer aside for awhile in a cold place, covering
the can with ice and throwing a piece of carpet or a
blanket over the whole. At serving time take the can
from the tub and place it for a few seconds in a pan of
tepid water ; the cream may then be easily slipped out
upon a dish, or it may be taken out in smooth,
FROZEN DISHES. 463
egg-shaped portions by means of a large cooking-spoon
that has been dipped for an instant in hot water.
If the cream is to be moulded, it should be removed
from the freezer when the beater is taken out. After
being placed in the mould, it should be worked up and
down with a spoon, so that every part of the mould shall
be filled. Lay a sheet of white paper upon the cream
before putting on the cover, and bury the mould in fresh
ice and salt. If the mould is to stand in the ice and salt
for many hours, cut a strip of paper or cloth to fit
around the cover where it joins the mould, spread this
with soft butter or tallow, and fasten it w^here the cover
and mould join ; this strip will keep out the salt water,
and it should be removed and the mould carefully wiped
before the cover is taken off.
There are many good freezers, the best of which, per-
haps, is the variety that works with a crank and has a
double, revolving dasher making a triple motion. If
there is no freezer at hand, an impromptu one may be
made by using a tin-pail for the can and a bucket or
cask for the tub; stir the cream occasionally with a
wooden spoon or flat stick, replacing the lid of the pail
after each stirring, and giving the pail a rotary motion in
the ice.
PHILADELPHIA ICE-CREAM.
Genuine Philadelphia ice-cream is made simply of
cream, flavoring and sugar, neither arrowroot, gelatine
nor eggs being used in its composition. The cream is
first scalded and the sugar dissolved in it while it is hot.
When raw cream is frozen the flavoring is not so pro-
nounced, and the cream has a frozen, snowy taste and is
464 THE PATTERN COOK-BOOK.
Page 201
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
Break the ice into pieces the size of a quart bowl, place these in a canvas bag, and pound the ice with a wooden mallet until it is reduced to pieces the size of a bird's egg — that is, until it is practically crushed. After adjusting the can containing the liquid in the freezer, pack around the can a layer of ice five inches deep; sprinkle this layer freely with rock salt, and continue to arrange alternate layers of ice and salt until the freezer is full, pounding the packing with a stick of wood after each addition of salt, and turning the crank of the freezer a few times to settle the ice. Do not draw off the water that forms in the tub, as it makes a perfectly cold envelope for the can. To pack a gallon freezer will require ten quarts of ice and three pints of rock salt. By using more salt, the work may be more quickly done, but the cream will not be so smooth. Turn the crank slowly at first, increasing its speed as the cream hardens. When finished, carefully wipe the bits of ice and salt from the cover of the can, and remove the cover without taking out the can. Remove the beater, scrape the cream from it, and work a large spoon up and down in the can until the space formed by withdrawing the beater is filled and the cream is light. Replace the cover, putting a cork in the hole in which the crank of the beater worked ; and set the freezer aside for awhile in a cold place, covering the can with ice and throwing a piece of carpet or a blanket over the whole. At serving time take the can from the tub and place it for a few seconds in a pan of tepid water ; the cream may then be easily slipped out upon a dish, or it may be taken out in smooth,
FROZEN DISHES. 463
egg-shaped portions by means of a large cooking-spoon that has been dipped for an instant in hot water.
If the cream is to be moulded, it should be removed from the freezer when the beater is taken out. After being placed in the mould, it should be worked up and down with a spoon, so that every part of the mould shall be filled. Lay a sheet of white paper upon the cream before putting on the cover, and bury the mould in fresh ice and salt. If the mould is to stand in the ice and salt for many hours, cut a strip of paper or cloth to fit around the cover where it joins the mould, spread this with soft butter or tallow, and fasten it w^here the cover and mould join ; this strip will keep out the salt water, and it should be removed and the mould carefully wiped before the cover is taken off.
There are many good freezers, the best of which, perhaps, is the variety that works with a crank and has a double, revolving dasher making a triple motion. If there is no freezer at hand, an impromptu one may be made by using a tin-pail for the can and a bucket or cask for the tub; stir the cream occasionally with a wooden spoon or flat stick, replacing the lid of the pail after each stirring, and giving the pail a rotary motion in the ice.
PHILADELPHIA ICE-CREAM.
Genuine Philadelphia ice-cream is made simply of cream, flavoring and sugar, neither arrowroot, gelatine nor eggs being used in its composition. The cream is first scalded and the sugar dissolved in it while it is hot. When raw cream is frozen the flavoring is not so pronounced, and the cream has a frozen, snowy taste and is