Page:Browne - The Plain Sailing Cook Book.djvu/130

 

In preparing to freeze ice cream, etc., first see that all parts of the freezer are at hand and in good working order. Put a sufficient quantity of ice in a heavy canvas bag, kept for this purpose, and with an axe or wooden mallet pound the ice in the bag into fine pieces. Mix rock salt with the broken ice, in the proportion of about one part salt to three parts ice. Put the covered freezer can in its proper place in the bucket, add the dasher and turning apparatus, fill the bucket around the can nearly full of the mixed ice and salt, and turn the handle until the ice has settled around the can as much as it will. Remove the turning apparatus and the cover of the can, and wipe away any particles of ice or salt around the top. Pour the mixture to be frozen into the can, replace the cover and the turning apparatus, and turn the handle slowly and steadily for from twenty to thirty minutes. Remove the turning apparatus and the cover, lift out the dasher and scrape from it into the can any of the frozen mixture clinging to it. Press the mixture down into the can as compactly as possible. Replace the cover of the can, and insert a cork in the hole of the cover. Remove the plug from the lower part of the bucket, and allow the water to run off. Replace the plug, refill the bucket with ice and salt so that it is heaped up over the top of the can, cover the freezer with an old blanket or piece of carpet, and let it stand in a cool place for an hour or more. 