Show HOME AIDS I By Mrs E Edna M. M Kunz War Var Food Preservation l. Assistant Freeze Ice Ico Cream at Homo To Gain Effect Haul out the old freezer inthe in inthe the attic clean it up and get it relay for making quantities of time old-time Ice cream advise home economists of or the Utah extension extension extension exten exten- sion service The cranking method Is a little lIttle little lit lIt- tle harder than thau filling a dessert tray in the refrigerator but the i children love the freezer method meth meth- od and its it's still popular with the tho old folks Freezer Ice Ico cream Is also usually smoother than that made in tho the Icebox Sweet milk milk whole milk and even buttermilk may Islay be bo used and a popular grapo grape sherbet Is made wade with buttermilk Honey and are excellent substitutes substitutes for sugar In any ice cream Tho basic proportions for ice cream are one quart of thin cream one cup of ot sugar or other sweetening an flavoring fla or one ono quart of or custard made o of three cups o of milk two-thirds two of oC a aCup acup acup cup of at sugar or other sweetenIng sweetening sweeten- sweeten Ing lag an and four egg yolks Cook Cook these ingredients In a double p toiler oller until the mixture coats the spoon Add one-half one cup of r rI I cream when the custard is cool Basic proportions for sherbet are one quart of milk one and one fourth cups of sugar and one-half one cup of lemon juice juico One cup of orange juice Juico plus one tablespoon of lemon juice or one cup of cherry juice juico plus one ouo tablespoon of lemon juice juico may maybe maybe maybe be used instead of or all lemon juice for Cor flavoring Scald the tho milk in a double boiler boUer dissolve the sugar in the milk and add the juice to the cold sweetened milk General rules lules for freezing cream or sherbet Scald the ice cream freezer and cool it adjust the dasher In the can pour Inthe in inthe inthe the mixture not over three- three fourths full adjust tJ the tho e lid and crank in the tub before beCore packing with ice and salt For Foi freezing i use eight parts of finely cracked ice to one part of course salt Fill the freezer about third one-third full of oC ice before adding salt then pack the ice and salt slightly slight slight- ly above the contents of the can It Is better not to add salt above the loser edge edgo of the lid Turn the crank of tho the freezer slowly and until it begIns begins begins be be- gins to turn heavily When the mixture Is frozen remove the ico Ice and salt from Crom the top of or the can wipe the cover and top of the can before beCore lifting the lid and removing the tho dasher Drain off orr the water which has collected collect collect- the freez freez- ed in tho the tub during ing Pack with salt anI and Ice usIng using using us us- ing four parts of ice to one ono part parl salt Cover and al allow w to stand at least an hour for the mixture to ripen c Ll |