lavour.

3. They are economical as regards cost of ingredients, fuel, time, and
energy.

KINDS OF FROZEN DISHES

1. Water ice.--Fruit juice diluted with water, sweetened and frozen;
stirred about every five minutes while freezing.

2. Frappe.--Water ice frozen to the consistency of mush; in freezing,
equal parts of ice and salt are used to make the mixture granular.

3. Sherbet.--Water ice to which is added a small quantity of dissolved
gelatine or beaten egg-white; stirred constantly while freezing.

4. Ice cream.--Thin cream, sweetened, flavoured, and frozen; stirred
constantly while freezing.

5. Plain ice cream.--Same as ice cream with custard added.

6. Mousse.--Thick cream, beaten until stiff, sweetened, flavoured,
placed in a mould, packed in ice and salt (two parts ice to one part
salt), and allowed to stand three hours. A small quantity of dissolved
gelatine may be added to the mixture.

PRACTICAL WORK

1. Freezing:

(1) Scald the can and dasher and cool just
before using.

(2) See that all parts of the freezer are
properly adjusted.

(3) Empty the mixture into the can; never fill
the can more than three-quarters full, to allow
for expansion when freezing.

(4) Prepare ice by chipping finely or by
crushing in a canvas bag by means of a mallet.

(5) Allow three measures of ice to one of
coarse rock salt and pack this mixture solidly
around the can.

(6) Turn the crank slowly and steadily until
the mixture begins to freeze, then turn more
rapidly until frozen.

(7) Add more ice and salt as needed, but do not
draw off the salt water except to keep it from
getting inside the can.

2. Packing:

(1) When the mixture is frozen, draw off the
water, remove the dasher, and pack the contents
of the can down solidly with a spoon.

(2) Replace the cover, using a cork for the
opening, then repack in ice and salt (four
parts ice to one part salt).

(3) Cover with newspapers, blanket, or carpet,
and let it stand for at least one hour before
serving.

2. Moulding:

(1) Wet the mould and pack the frozen mixture
in solidly.

(2) Place the cover on the mould and bind
stri