Economical cookery . Maplk Nut Ice Cream. Paqe KOLLIXG OUT Pastkv. Ji-je lb ICE CREAMS AND ICES 175 A punch is a water ice to which is added spirit and spices. Onemeasure of salt to three of ice. A sherbet, strictly speaking, is frozen punch, though the nameis often given to a water ice where several kinds of fruit areused. One measure of salt to three of ice. For ice cream, onemeasure of salt to three of ice. For a mousse equal parts of saltand ice. Rock salt should be used in all cases. If you wish to mold ices, have mold ready when you removedasher from freezer can. Rinse mold in cold
Economical cookery . Maplk Nut Ice Cream. Paqe KOLLIXG OUT Pastkv. Ji-je lb ICE CREAMS AND ICES 175 A punch is a water ice to which is added spirit and spices. Onemeasure of salt to three of ice. A sherbet, strictly speaking, is frozen punch, though the nameis often given to a water ice where several kinds of fruit areused. One measure of salt to three of ice. For ice cream, onemeasure of salt to three of ice. For a mousse equal parts of saltand ice. Rock salt should be used in all cases. If you wish to mold ices, have mold ready when you removedasher from freezer can. Rinse mold in cold water, fill quicklywith mixture, filling every part of mold and pressing down wellwith a wooden spoon. Lay piece of waxed paper over mixture,large enough to project beyond edges when lid is on, then placemold in ice and salt. Four parts of ice to one part of well, and let ripen for two hours or more. The following is a novel way of serving ice cream: Place asmall tin mold full of cold water to freeze, by placing in a panof cracked ice a
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
