DIRECTIONS FOR FREEZING
Scald the metal can of the freezer with boiling water; then rinse it well with cold water. Fill the can not more than three-fourths full with the mix ture to be frozen; ice-creams increase in bulk during freezing, and overcrowding the can will result in a coarse product.
Place the can containing the mixture to be frozen into the wooden pail, adjust the stirrer, lid and crank, and turn the crank to be sure that the can fits in its socket.
Pack the space between the can and pail solidly ,with alternate layers of pail solidly with alternate layers finely chopped ice and salt, allowing three parts of ice to one of salt.
Turn the crank until the mixture is frozen. Then remove the stirrer and pack the frozen mixture solidly in the can, Replace the lid. Draw off the water from the wooden pail. Repack the space between can and pail with ice and salt, using four parts of ice to one of salt. Cover the whole freezer with newspapers, and allow the frozen mixture to ripen for two hours.This will improve its texture.
There are now on the market excellent ice cream freezers of the vacuum type. These do away with the necessity of turning a crank. Directions and recipes which accompany such a freezer should be most carefully followed in order to achieve an ice cream of smooth texture.
ORIGINAL RECIPE WAS FOUND IN THIS MAGAZINE
No 9 VOL III September 1928 NO 9From Crib To College CHILDREN THE MAGAZINE FOR PARENTS Title registered US Patent Office and in Canada Fathers The articles below with asterisks are of par ticular interest to fathers