TO MOLD ICE CREAMS, ICES OR PUDDINGS
If you wish to pack ice cream and serve it in forms or shapes, it must be molded after the freezing. The handiest of all of these molds is either the brick or the melon mold.
After the cream is frozen rather stiff, prepare a tub or bucket of coarsely chopped ice, with one-half less salt than you use for freezing. To each ten pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in the bottom of your bucket or tub, then put over a layer of cracked ice, another layer of salt and cracked ice, and on this stand your mold, which is not filled, but is covered with a lid, and pack it all around, leaving the top, of course, to pack later on. Take your freezer near this tub. Remove the lid from the mold, and pack in the cream, smoothing it down until you have filled it to overflowing. Smooth the top with a spatula or limber knife, put over a sheet of waxed paper and adjust the lid. Have a strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly bind the seam of the lid. This will remove all danger of salt water entering the pudding. Now cover the mold thoroughly with ice and salt.
Make sure that your packing tub or bucket has a hole below the top of the mold, so that the salt water will be drained off.
If you are packing in small molds, each mold, as fast as it is closed, should be wrapped in wax paper and put down into the salt and ice. These must be filled quickly and packed.
Molds should stand two hours, and may stand longer.
TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS
Ice cream may be molded in the freezer; you will then have a perfectly round smooth mold, which serves very well for puddings that are to be garnished, and saves a great deal of trouble and extra expense for salt and ice.
As cold water is warmer than the ordinary freezing mixture, after you lift the can or mold, wipe off the salt, hold it for a minute under the cold water spigot, then quickly wipe the top and bottom and remove the lid. Loosen the pudding with a limber knife, hold the mold a little slanting, give it a shake, and nine times out of ten it will come out quickly, having the perfect shape of the can or mold. If the cream still sticks and refuses to come out, wipe the mold with a towel wrung from warm water. Hot water spoils the gloss of puddings, and unless you know exactly how to use it, the cream is too much melted to garnish.
All frozen puddings, water ices, sherbets and sorbets are frozen and molded according to these directions.
The quantities given in these recipes are arranged in equal amounts, so that for a smaller number of persons they can be easily divided.
QUANTITIES FOR SERVING
Each quart of ice cream will serve, in dessert plates, four persons. In stem ice cream dishes, silver or glass, it will serve six persons. A quart of ice or sherbet will fill ten small sherbet stem glasses, to serve with the meat course at dinner. This quantity will serve in lemonade glasses eight persons.