Macon Beacon

DIRECTIONS FOR ICES.

Ice Coarse for Freezing, But Fine for Packing and Beat Cream Thoroughly After Frozen.

For a gallon freezer, not less than ten pounds of ice and from two to three quarts of coarse salt are needed. The ice should be rather coarsely broken for the freezing, but shaven quite fine for packing. Put salt on the bottom of the tub, packing it with ice in alternate layers till so full that more would make grinding hard. Turn slowly and steadily, as a jerky, fast or interrupted movement will never make smooth, fine cream. After a few minutes, open the can and scrape the cream as rapidly as possible from the sides down into the middle, and grind again. When the water begins to splash, drain off and fill up the tub with ice and salt, packing as closely as possible. Open as cream hardens and beat in the vanilla or other flavor, and grind till it is very hard to move. Then take out the beater, and beat or stir steadily with a long, heavy paddle or spoon, scraping down any cream that may seem to freeze to the side of the can. The beating should be done quickly, but the cream should be very smooth when it is over. Drain off the water, pack with the finer ice and salt covering the can closely after the opening in the top has been closed, by wrapping in sacking or clean old carpet, and in half an hour the cream can be used. If allowed to stand longer, it will improve it. Ice creams, frozen creams and fruits are used in winter as well as in the summer.—The Commoner.