Rensselaer Union, Volume 7, Number 44, Rensselaer, Jasper County, 22 July 1875 — How to Make Ice-Cream. [ARTICLE]

How to Make Ice-Cream.

I wonder if all your readers know how little trouble it is to make ice-crgam. for dessert through the summer. It used to be a great bugbear to me. I never shall forget our first experience in that way. We found some of our neighbors were luxuriating in ice-cream to an extent that roused all our ambition; so we bought a freezer, and here let me add that it was one that would hold six quarts, and our neighbor’s only held three; and they borrow ours periodically, because theirs does not hold enough when they have company. Important deduction—a large one will hold just as little as you wish to make, and a small one will not hold as much as you would sometimes like. Then we, viz.: the Pater, the Mater (mysejf), the “help,” and all the children, went at the important task of freezing the custard, for which I give a favorite recipe below'. Our neighbors told tis they pounded the ice in a bag with an ax. So behold us — the Pater with a long kitchen apron on, and a bran-new bag (or a new bran bag, just as you like), with a big piece of ice in it, out on the stone door-step of the kitchen, applying the broad-side of an ax vigorously, with the perspiration pouring from every pore; myself standing With the directions w'hich came with the freezer in one hand, and a spoon and dish of salt in the other; the “help,” armed with the handle for turning the freezer, waiting for the ice and salt, and looking very cranky; the small fry running to the door, back to the freezer, and dancing round generally, smacking their lips in anticipation of the coming treat. At last the ice was pounded and put in the freezer, and Bridget’s part of the operation commenced. I spooned in the salt, but there was a hitch somewhere —the cylinder would not turn, and Bridget applied a little muscle, and off came the cover. Then we readj ustedjt, and J took hold and gave a few turns; stick number two took place, and a little more strength brought the cover off again. Then the head of the family tried it; I bringing my muscle to bear on the cover meanwhile. But the result of it wms that th? ice had all to be taken out and pounded finer, which was a moist operation, and by the time we had finished our clothes ana the newlypainted kitchen floor were all bespattered with brine. The cost of that ice-cream may be summed up as follows: Ist—The freezer; 2d—Bag ruined entirely; 3d—Door stone cracked; 4th—Soiled trousers and dress; 5th —Torn calico apron; 6th —Profuse expenditure of strength and vitality; 7th — Some inward maledictions. But experience has taught us how’ to do the thing sensibly and easily. We got a strong box, about two or three feet square, nailed it on a piece of board, so as to make the bottom double for strength. Then a piece of scantling smoothed off at the top with a drawing-knife, so as to be easily held as a pounder. These things being provided, we take our ice and freezer into the cellar, where it is coo! and out of the way, put our ice into the box, pound it until it is nearly the size of marbles; then take a shovel and fill inabout the cylinder with alternate layers of ice and salt—either coarse or fine salt will answer; I generally use that in which my winter eggs were packed. Two persons can do it quicker and more easily, one turning while the other puts in the ice and salt. Then when it is nicely started and a little extra ice pounded to fill up with as the other melts, one of the workers can be dismissed. It takes from twenty minutes to half an hour to accomplish the desired end with one freezer. When it is so stiff we cannot turn it any longer we take oft" the cover of the cylinder and take out the “ agitator,” stir it down smoothly and cover it tightly again. Then we draw; off the w ater, fill it up with ice and set it away in a tub with pieces of old carpet thrown over ’ it until we wish to use it. Very little time is required, and we have reduced it to such a system that we do not dread it, and indulge at least once or twice a week through the summer in this j luxury. ' I forgot to add that for the convenience of drawing off the water before putting it away in the tub we bored a small auger hole in. the side of the freezer very near the bottom and put a cork in it; so we do not have to tip the freezer, and we find it a nice arrangement. Recipe for the Custard.—Two quarts of milk, four tablespoons of corn-starch; boil until well cooked. One quart of cream—put it on ice until well chilled; beat it with an egg-beater to a froth. Bea,t the w’hites of four eggs to a froth and Stir them into the cream and then the whole into the boiled, milk. Stir one and a quarter pounds of white sugar into the milk while it ft heating; then strain it bfe fore the eggs and cream areJadded. When cool, flavor and freeze. — American Grocer. » ' " ’■ A" • ■' /' ’ . ■ —There is no particular advantage in catching a weasel asleep. A good, w ideawake weasel answers every purpose.