in the diets of both children and grown ups, sick persons and well ones.
Whether or not certain individuals should eat frozen desserts is
sometimes a troublesome question. There may be conditions under which
desserts of this kind should not be included in the diet, but these need
not give the housewife any particular concern.

58. Frozen desserts may be purchased ready made, but those made in the
home cost less, are usually more delicious, and can be prepared in
greater variety. As they are not difficult to make and are not
necessarily an expensive dessert, the housewife should often include
them in her meals. Therefore, an ice-cream freezer of a size that will
accommodate the requirements of the members of the family is a good
thing to add to the cookery equipment. Ices and ice creams can be made
in a pail that has a cover and a bail, such as a lard pail, but this is
not a very convenient equipment and does not produce such satisfactory
results as those obtained with a good freezer. Some desserts of this
kind may be frozen without the use of a freezer, but, as a rule, they
contain materials that make them rather expensive.

59. THEORY OF FREEZING.--So that the best results may be secured in the
making of frozen desserts, it is well that the theory of freezing be
thoroughly understood. The two things necessary for the freezing of such
desserts are ice and salt. When these are brought together and the ice
melts, a salt solution is formed, since salt has a tendency to combine
with moisture whenever they come in contact with each other. In order to
obtain this result in the freezing of desserts, it is necessary, of
course, that the ice be melted. The warmth required to make this melting
possible comes from the contents of the can inside the ice-cream
freezer. When this warmth is absorbed by the ice, the cold temperature
released by the melting of the ice passes into the ice-cream mixture.