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1036
Enquire within upon everything
·
Robert Kemp Philp
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In
making
ice-creams
and
dessert
ices,
the
following
articles
are
required:--Pewter
ice-pots
with
tightly-fitting
lids,
furnished
with
handles;
wooden
ice-pails,
to
hold
the
rough
ice
and
salt--the
pails
should
be
stoutly
made,
about
the
same
depth
as
the
ice
pots,
and
nine
or
ten
inches
more
in
diameter,
with
a
hole
in
the
side,
fitted
with
a
good
cork,
in
order
that
the
water
from
the
melted
ice
may
be
drawn
off
as
required.
In
addition,
a
broad
spatula,
about
four
inches
long,
rounded
at
the
end,
and
furnished
with
a
long
wooden
handle,
is
necessary
to
scrape
the
frozen
cream
from
the
sides
of
the
ice-pot,
and
for
mixing
the
whole
smoothly
together.
When
making
ices,
place
the
mixture
of
cream
and
fruit
to
be
frozen
in
the
ice-pot,
cover
it
with
the
lid,
and
put
the
pot
in
the
ice-pail,
which
proceed
to
fill
up
with
coarsely-pounded
ice
and
salt,
in
the
proportion
of
about
one
part
of
salt
to
three
of
ice;
let
the
whole
remain
a
few
minutes
(if
covered
by
a
blanket
so
much
the
better),
then
whirl
the
pot
briskly
by
the
handle
for
a
few
minutes,
take
off
the
lid,
and
with
the
spatula
scrape
the
iced
cream
from
the
sides,
mixing
the
whole
smoothly;
put
on
the
lid,
and
whirl
again,
repeating
all
the
operations
every
few
minutes
until
the
whole
of
the
cream
is
well
frozen.
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Dice
Sieve
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