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ICE, FREEZERS, ETC. |
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The egs should be well beaten. Put them all into a preserving or an enameled kettle, add the sugar, dissolve 2 minutes, then put it on the fire; when it boils 5 minutes throw in a teacupful of water. After this is added do not stir the sugar. Bring it to the boiling point again, then place the pan by the fire for the preparation to settle. Remove all the scum and the sugar will be ready for use. The scum should be placed in a sieve, so that what runs from the sieve may be boiled up again. This must be well skimmed also.
Fruit Ice Waters.—To every pint of fruit juice allow 1 pint of the above syrup. Select the nice, ripe fruit, pick it well and put it into a large earthen pan or bowl with a little pounded sugar over it. Stir the fruit with an earthen spoon until it is well broken, then rub it through a hair sieve. In using the above syrup it is better to omit the eggs. Let it cool, add the fruit juice; then mix well together and put the mixture into a freezing pot. When the mixture is equally frozen put it into small glasses. Blackberry, strawberry, currant and other fresh fruit water ices are made in the same manner. Take 30 minutes to freeze the mixture. *
Ginger Beer Powders.—One pound of finely powdered white sugar, super carbonate of soda 2 1-2 ounces, 1-2 ounce each of gum arabic and ginger in powder, 36 drops oil of lemon; mix and divide into 36 powders, put into white paper; put 36 grains of tartaric acid in blue papers. The powders in the white papers should first be dissolved, and afterwards add the contents of the blue paper.
ICE, FREEZERS, ETC.
Ice to Preserve.—Put the ice in a deep dish, cover with the top or plate and place the dish on a feather pillow and cover the top with another carefully to exclude the external air, and cover with a blanket.
Another Way.—Make 2 bags of stout woolen fabric; the outer bag should be made at least 2 inches wider each way than the inner one. After placing one bag inside the other, stuff feathers between the two and sew the bags together at the top. A block of ice thus treated will keep well from melting a week; otherwise it would melt in an hour.
Note—Blankets should be wrapped over it and the bags may be made of blankets and others rolled around.
To keep Meat Frozen.—After the meat is frozen, tie in papers and pack in a flour barrel with clean straw, pushing the straw down tightly with a thin lath, then put the board in a box 5 or 6 inches larger than the barrel every way, and fill the space with the sawdust |
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