Parfait Fine 2 to 1 Very slow None
Biscuit Fine 2 to 1 Very slow None



PROCEDURE IN FREEZING DESSERTS

63. The preparation of frozen desserts is comparatively simple in
nature, for it usually involves nothing except the cooking of the raw
ingredients and the proper combining of the materials required in the
recipe. Sometimes a custard mixture containing starch is prepared, and
other times a real custard is made. The same rules that apply to the
preparation of these dishes under other conditions should be followed
here. As the housewife is already familiar with these principles, she
will find that there is very little to master about the preparation of
frozen desserts up to the time of freezing. A point that should always
be remembered, however, is that the mixture should be prepared long
enough before the freezing to be entirely cold when it is put into the
freezer, and that, if possible, it should be cooled in a refrigerator.
No trouble will be experienced in preparing enough frozen dessert for
the number that are to be served if it is remembered that 1 quart of
unfrozen mixture will serve six to eight persons when it is frozen.

64. FREEZING THE MIXTURE.--With the preparation of the mixture well
understood, the housewife should turn her attention to the principles
that are involved in its freezing. As has been explained, a can that has
a cover and a bail may sometimes be used, especially if the dessert does
not need turning, but a freezer is necessary for good results in the
preparation of a frozen dessert that requires turning. In the case of
those that need no turning, such as mousses, parfaits, etc., a mold of