ICES

(In confectionery .) These are commonly composed of cream or sweetened water, variously flavoured, and congealed by ice or a freezing mixture. Sometimes, instead of cream, the materials of a custard are used. The mixed ingredients are placed in a tin furnished with a handle at top, called a ‘freezer,’ or ‘freezing-pot,’ which is then plunged into a bucket containing ice broken small, and mixed with about half its weight of common salt, and is kept in rapid motion, backwards and forwards, until its contents are frozen. As the cream congeals and adheres to the sides, it is broken down with the ice-spoon, so that the whole may be equally exposed to the cold. As the salt and ice in the tub melt, more is added, until the proce is finished. The ‘ice-pot,’ with the cream in it, is next placed in a leaden ‘ice-stand,’ is at once surrounded with a mixture of ice and salt, and closely covered over. In this state it is carried into the shop. The gla es are filled as required for immediate use, and should have been previously made as cold as po ible. Plain ice-cream , or CREAM FOR ICING , is commonly made by one or other of the following formulæ:— 1. New milk, 2 pints; yolks of 6 eggs; white sugar, 4 oz.; mix, strain, heat gently and cool gradually. 2. Cream 1 pint; sugar, 4 oz.; mix as above. 3. Cream and milk, of each 1 pint; white sugar, 1 ⁄ 2 lb. Flavoured ice-creams are made by mixing cream for icing with half its weight of mashed or preserved fruit, previously rubbed through a clean hair sieve; or, when the flavour depends on the juice of fruit or on e ential oil, by adding a sufficient quantity of such substances. Raspberry and STRAWBERRY ICES are made according to the former method; LEMON , ORANGE , NOYEAU , and ALMOND ICES , by the latter method. In the same way any other article besides cream may be frozen. Chocolate for icing is made by rubbing 1 oz. of chocolate to a paste with a tablespoonful of hot milk, and then adding ‘cream for icing,’ 1 pint. Coffee for icing is made of cream for icing, 1 quart, to which a small teacupful of the strongest po ible clarified coffee has been added together with 2 oz. of sugar and the yolks of 3 or 4 eggs. See Icing ( below ).