To Mould Frozen Mixtures

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Mixtures to be moulded must not be frozen hard, but should be solidly packed in the moulds and covered with buttered paper, butter side up. Fill moulds to overflowing. Repack in ice and salt, four parts ice to one part salt. Let stand several hours. At serving time remove mould, wipe carefully, and place in a vessel of cold water one minute. Remove cover, run knife around edges of cream, invert can on serving dish, and the frozen mixture will slip out. If necessary, wring cloth out of hot water and pass over the mould.