Moulding and Keeping Ices

Take an ice cave and remove the lids as shown in the annexed engraving, and fill in between the metals with a mixture of 2 parts broken ice and 1 part salt; shake it well down so that the mixture goes underneath the cupboard of the cave, and fill well up so that the lid will just slide over the ice and salt. Replace the lids and allow to stand for some 10 to 15 minutes before using.

Now fill your mould with the frozen cream from the freezer, and see that it is well pressed or shaken into the mould. Place the mould for 1½ to 3 hours in the cave; examine from time to time if you wish. When you desire to turn the ice out of the mould, dip the mould for an instant in cold water and turn it out as you would a jelly. If you put the ice, when turned out, back into the cave and shut the door, it will keep its shape for many hours, so that ices can be prepared long before actually required; they have thus been kept from one day to another. When anything is freezing in the cave, do not open the door more often than necessary.