down" jerk will instantly detach the mould of cream or jelly, which should at once be placed on a cold dish, the hand being gently withdrawn. In turning out a border mould too large to be covered by the hand, the dish and mould together may be shaken sharply up and down until the border is detached.
Sweets of this description are usually garnished with a macédoine of fruit, whipped cream, or jelly. As a rule the jelly is chopped, and the more coarsely the better is the effect, for large pieces reflect the light, whereas finely-chopped jelly has a slightly opaque appearance.
Freezing Machines.—Recent years have introduced a variety of machines for making ices, but the ordinary old-fashioned pewter freezing pot still holds its own, and deservedly so, for it is reliable and satisfactory in every way, although its use entails a little more labour on the operator, and the process is slower than with the newly-invented machines. Except in the case of soufflés, a pewter pot and pewter mould for freezing should always be used; neither copper nor tin should come in contact with the ice. Nearly all the machines in present use are supplied with an outer compartment constructed to hold the ice and salt, and an inner receptacle in which the mixture to be frozen is placed, and revolved by means of a handle.
Freezing Mixture.—The materials usually employed for this purpose are ice and coarse salt, or freezing salt, the correct proportions being 1 lb. of salt to 7 or 8 lb. of ice. More salt than this is often added with a view to making the mixture freeze more quickly, which it does for a short time, but the large proportion of salt causes the ice to speedily melt, and the freezing operation comes to a standstill unless the ice is frequently renewed. The ice tub or outer compartment of the freezing machine must be filled with alternate layers of crushed ice and salt. A good layer of ice at the bottom of the tub enables the freezing pot to turn more easily and more quickly than if it were placed on the bare wood.
The following mixture may be used for freezing purposes when ice is not procurable: To 2 parts of sulphate of soda add 1 part of muriate of ammonia, and 1 part of nitrate of potash. Each ingredient should be pounded separately in a mortar. 4 ozs. of this mixture added to 1 gallon of water will be found a useful, though somewhat expensive, substitute for ice and salt.
Preparation of Ices.—The mixture to be frozen is placed in the freezing pot or inner receptacle of the freezing machine, and the lid firmly secured. When the vessel has been quickly turned for a short time, a thin coating of ice will have formed on the sides. This must be scraped down with the spatula, and well mixed with the liquid contents, and as soon as another layer has formed it must be dealt with in the same manner. This, and the turning, is continued until the mixture acquires a thick creamy consistency, when it is ready for moulding. To ensure success the following rules should be observed—