The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

scrape away the ice and salt and wipe off the water on the lid and near the top of the can, so that none can possibly get into the cream. Beat the cream and replace the cover, with a clean cork in the top. Drain off a part of the water and repack the can, using less salt than at first, sometimes not any, so as not to have the cream too hard. To be at its best, cream should be stiff enough only to hold its shape. Cover with paper, a blanket or carpet and let stand to “ripen” for 2 hours or longer. This part is important, as the flavor and texture are perfected only by standing. If possible, open the can in an hour and a half and stir the cream so that the soft center comes to the edge of the can. Repack and cover the same and let stand for 2 or 3 hours. Save the salt from the bottom of the freezer to use another time, and it is a good plan to save a little of the thick salt water to use instead of the last layer of salt near the top of the can for the next freezing, as it facilitates the work very much. In serving, dip the spoon into hot water each time before putting it into the cream; this, with care, will give a nice shaped serving. Pop corn without butter or salt is more suitable to serve with ice cream than cake. Sugar syrup gives a finer, smoother and more substantial grain to frozen fruits, sherbets and water ices than sugar and water, and they do not melt as quickly when exposed to the air. Pack all ices the same as creams and let stand the same after freezing, to become smooth and mellow. For water ices, do not turn the crank continuously. Turn slowly and rest between, until the ice becomes quite stiff. This is the rule, but for a change the freezer may be turned rapidly and continuously, with a different result. Stir sherbets constantly. Serve