readily understood, the more turning that is done, the greater will be
the quantity of air incorporated into the mixture and naturally the more
increase in volume.

62. TABLE SHOWING DETAILS OF FREEZING.--As an aid to the housewife in
the making of frozen desserts, Table I is presented. In it are given the
names of the various kinds of frozen desserts, together with the usual
texture of each, the proportion of ice and salt required to freeze each,
the way in which it freezes, and the increase in volume that can be
expected in each. In trying out the recipes that follow, it will be well
for the housewife to refer to this table for the particular dessert that
she is making, for then she will be able to carry out the freezing more
successfully and will understand what to expect in the finished product.

TABLE I

FROZEN DESSERTS

Proportion Manner Increase
Kind of Dessert Texture of Ice and of in Volume
Salt Freezing Per Cent

Philadelphia ice cream Fine 3 to 1 Slow 25 to 40
Custard ice cream Fine 3 to 1 Slow 25 to 40
Frozen custard Fine 3 to 1 Slow 25 to 40
Sherbet Slightly granular 2 to 1 Rapid 20 to 30
Ice Slightly granular 2 to 1 Rapid 20 to 30
Frappe Granular 1 to 1 Very rapid 10 to 20
Frozen punch Granular 1 to 1 Very rapid 10 to 20
Mousse Fine 2 to 1 Very slow None