n be
bought at any hardware store. They consist of a large wooden pail
with a faucet on the side near the bottom and a freezer with a
paddle inside. The cracking of the ice is best accomplished by
putting it into a coarse sack and pounding it fine with a hammer or
mallet. Place the freezer into the pail, put in the paddle and cover
the freezer tightly. Fill the space between the pail and freezer
with fine cracked ice to 1/3 its height, sprinkle over 2 handfuls salt
and pack down the ice with a piece of wood, so that it may be firm
all around the freezer; continue with layers of ice, salt and the
packing down till the ice reaches to the edge of cover; next pour
into the freezer the mixture that is to be frozen; but care should
be taken not to put in too much, for the cream needs plenty of room
in order to become light and smooth; cover the freezer and let it
stand for 5 minutes; then commence to turn; after 10 minutes'
turning remove the cover from freezer and cut the frozen cream with
a long bladed knife from the sides of can; repeat this every 10
minutes until the cream is frozen hard; then remove the paddle, even
off the cream in the freezer, cover and let it stand for 10 minutes;
do not draw off the water from pail until it stands above the ice
and the freezer has lost its firm hold; after drawing off the water
fill the space up again with cracked ice and salt; when the 10
minutes have elapsed fill the frozen cream into an ice form, cover
tightly and paste a strip of buttered paper around the edge of
cover; then pack the form into cracked ice and salt for 1 or 2
hours; when ready to serve take the form from the ice, rinse it off
with cold water, remove the paper and wipe the form dry; then dip it
quickly into hot water, take off the cover, turn the cream onto a
dish and serve at once.

265. +Ice Cream (large quantity).+-- 14 quarts sweet cream, 6 quarts
milk, 7 pounds sugar, 30 eggs and 1/4 pound gelatine; soak gelatine
for 10 minutes in a little of the milk; put the remaining milk over
the fire and boil; then add the soaked gelatine and stir and boil
till it is dissolved; set aside to cool a little; beat eggs and
sugar to a cream and add by degrees the milk, stirring constantly;
return to fire and let it get boiling hot; but do not allow it to
boil, otherwise it will curdle; remove from fire, pass it through a
sieve and set aside to cool, stirring it occasionally; beat the
cream until quite thick, gradually add th