some kind or a vacuum freezer is required.

The usual type of freezer consists of a pail, generally wooden, and a
can of smaller size that sets inside of the pail. The space between the
can and the pail is where the ice and salt that freeze the mixture are
packed. The can, which is the container for the mixture, contains a
removable dasher that is turned during the freezing and thus beats air
into the mixture. It is covered with a top that has an opening in the
center through which one end of the dasher extends, and a ring of cogs
surrounding this opening. For the entire freezer there is a top piece
that fastens to both sides of the wooden bucket. It contains a set of
cogs that fit into the cogs on the cover of the can. To one side of this
piece is attached a crank, which, upon being turned, moves both the can
containing the mixture and the dasher inside the can.

65. The first thing to be done in the freezing of any dessert is to get
the ice ready for use. This may be done in numerous ways, but perhaps
the most convenient one is shown in Fig. 7. A bag made of a heavy
material, such as canvas or ticking, and wooden mallet are used for this
purpose. Place the ice in the bag and, as here shown, hold the bag shut
with one hand and pound it with the mallet held in the other. Continue
the pounding until the ice is broken into small pieces, and then empty
it into a dishpan or some other large pan. After the proportion of salt
to ice has been decided upon, mix the salt with the ice in the manner
shown in Fig. 8.

[Illustration: FIG. 7]

[Illustration: FIG. 8]