and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt, till sufficiently hard to retain the shape—they should not be turned out till the moment they are to be served. The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle—which must be filled up with small lumps of ice mixed with salt—a larger tub would waste the ice. The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water.
ICE CREAMS.
When ice creams are not put into shapes, they should always be served in glasses with handles.
VANILLA CREAM.
Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently—then take it out, and mix with the milk, eight eggs, yelks and whites beaten well; let it boil a little longer; make it very sweet, for much of the sugar is lost in the operation of freezing.
RASPBERRY CREAM.
Make a quart of rich boiled custard—when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it.
