263. +Pain de Pommes à la Condé.+-- Choose 15 large pippin or greening apples and pare, quarter and stew them with a little water; press them through a sieve, add 1 cup sugar and when cold mix it with 2 ounces gelatine dissolved in 1 pint water and 1 pint almond milk (prepared the same as for Blanc-Mange); place this on ice and stir till it begins to thicken; fill it into a form which has already been set into cracked ice and let it remain for 2 or 3 hours; boil the cores and peels of apples till soft; strain through a bag, return the liquor to saucepan and boil 10 minutes; then add to ½ pint of juice 1 cup sugar and boil for a few minutes; pour the syrup into a dish and set aside to cool; in serving dip the form into hot water, wipe it dry and turn the pain onto a round dish, or into a large glass dish, and pour the apple syrup over it. This pain may be made of Bartlet pears in the same manner.
264. +Directions for Making Ice Cream.+-- The implements needed are a freezer, rock salt and finely cracked ice. Ice cream freezers can be bought at any hardware store. They consist of a large wooden pail with a faucet on the side near the bottom and a freezer with a paddle inside. The cracking of the ice is best accomplished by putting it into a coarse sack and pounding it fine with a hammer or mallet. Place the freezer into the pail, put in the paddle and cover the freezer tightly. Fill the space between the pail and freezer with fine cracked ice to { ~VULGAR FRACTION ONE THIRD~} its height, sprinkle over 2 handfuls salt and pack down the ice with a piece of wood, so that it may be firm all around the freezer; continue with layers of ice, salt and the packing down till the ice reaches to the edge of cover; next pour into the freezer the mixture that is to be frozen; but care should be taken not to put in too much, for the cream needs plenty of room in order to become light and smooth; cover the freezer and let it stand for 5 minutes; then commence to turn; after 10 minutes' turning remove the cover from freezer and cut the frozen cream with a long bladed knife from the sides of can; repeat this every 10 minutes until the cream is frozen hard; then remove the paddle, even off the cream in the freezer, cover and let it stand for 10 minutes; do not draw off the water from pail until it stands above the ice and the freezer has lost its firm hold; after drawing off the water fill the space up again with cracked ice and salt; when the 10 minutes have elapsed fill the frozen cream into an ice form, cover tightly and paste a strip of buttered paper around the edge of cover; then pack the form into cracked ice and salt for 1 or 2 hours; when ready to serve take the form from the ice, rinse it off with cold water, remove the paper and wipe the form dry; then dip it quickly into hot water, take off the cover, turn the cream onto a dish and serve at once.