Enquire within upon everything

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.