Hints on Making Ices

Appears in

Published 1885

Too much sugar will prevent the ice from freezing properly.
Too little sugar will cause the ice to freeze hard and rocky.
If the ices are to be moulded, freeze them in the freezer to the consistency of a thick batter before putting them in the moulds.
If they are to be served unmoulded, freeze them drier and firmer, so that the ice does not run.
Broken ice alone is not sufficient to freeze or mould the ices; rough ice and freezing salt must be used.
Fruit ices will require to be coloured according to the fruit.
When dishing up ices, whether in a pile or moulded, it will be found advantageous to dish them on a napkin or paper, as these will not conduct the heat to the bottom of the ices so quickly as the dish would.

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