This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
Scald and chill the can, cover and dasher of the freezer. Adjust the can carefully in the tub. Pour in the mixture, put in the dasher, cover, adjust the crank and pack with finely chopped ice and coarse salt. Use three times as much ice as salt for freezing; use four times as much ice as salt in packing. The ice and salt must be higher around the can than the mixture to be frozen is within the can.
In freezing milk or cream mixtures the crank should be turned slowly and steadily; in freezing sherbet the crank should be turned rapidly and steadily; in freezing water ice or frozen fruit, turn the crank steadily five minutes; allow it to stand five minutes; turn again five minutes and continue until freezing is completed.
When mixture is frozen, remove ice and salt from around the top of the can; wipe cover and top; uncover and remove dasher; then beat frozen mixture thoroughly with wooden spoon or paddle; place paraffine paper or heavy paper over can; cover and put a cork in the hole. Drain off all the water which has collected during the freezing and which should not be removed until freezing is completed; repack the freezer, putting ice and salt over the top, cover with carpet, blanket or newspaper and allow it to stand in a cold place several hours.
A tightly covered tin can and a wooden pail may be substituted for an ice cream freezer, using a wooden spoon or paddle to scrape the mixture from the sides and bottom of the can as it freezes.
In preparing frozen fruit or water ice, the sugar and water should be made into a syrup, which should be boiled five minutes, then strained.
2 cups water 1 cup sugar.
1 pint can grated pineapple.
2 tablespoons lemon juice.
2 cups whip from cream.
Make a syrup of the sugar and water, add the grated pineapple, and lemon juice. Freeze slightly, then add the whip from cream and continue freezing.
3 cups yogurt buttermilk.
5 cups cream.
% teaspoon salt.
1 cup pineapple juice.
1% cups sugar.
1 cup water y2 cup orange rind (very thin) 1 cup orange juice % cup lemon juice.
1 cup grated pineapple.
Make a syrup of the sugar, water and orange rind. Mix the fruit juices, grated pineapple, salt and buttermilk. Pour the syrup through a strainer into this. Mix well, freeze slightly, add the cream, and finish freezing.
1 quart water.
2 cups sugar.
2 cups orange juice 1/4 cup lemon juice.
Chipped rind of 2 oranges.
Chip off the pieces of orange rind with a knife, being careful not to get any of the white portion. Prepare a syrup from the water and sugar and let the orange rind boil in it. Strain through a cheese cloth and add to the fruit juices. Chill and freeze.
2 quarts fresh ripe peaches 2 cups sugar.
Juice of 1 1/2 lemons 1 quart water.
Scald the peaches. Remove the skins and the pits and rub the fruit through a colander. Boil the sugar and water together for five minutes and let cool. To the syrup add the peach pulp and the lemon juice. Turn into a freezer. Stir until firm.
1 quart milk.
2 cups sugar.
1/2 cup lemon juice.
To the milk add the sugar and stir until dissolved. Have ready the freezer packed with salt and ice. Just before turning into the freezer add the lemon juice, stir. If the milk curdles it will come smooth in the freezing. Do not let this mixture stand in the freezer long after freezing. Unless certified milk is used, the milk should be scalded and then cooled.
2 cups water 1 cup sugar Juice of 3 lemons.
2 cups ice water.
1 can grated pineapple or 1 pineapple shredded.
Make a syrup by boiling the water and sugar together fifteen minutes. Add pineapple and lemon juice. Cool, strain, add ice water and freeze to a mush, using equal parts salt and ice. If fresh fruit is used, more sugar will be required.
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