[Illustration: FIG. 9]

[Illustration: FIG. 10]

66. Before the freezer is used, scald the can and the dasher thoroughly
with boiling water as shown in Fig. 9, and then set them aside to cool.
When entirely cold, fit the can into the freezer, and then, as shown in
Fig. 10, pour the mixture into the can. Remember that the mixture should
come to within only one-third or one-fourth of the top of the can. With
the cover placed securely on the can and the top of the freezer
attached, proceed to pack the ice and salt into the freezer. As shown in
Fig. 11, fill the space between the can and the container with these
materials, using a large spoon for this purpose. Work them down around
the can with the small end of a potato masher or similar implement, as
in Fig. 12, packing the freezer as tightly as possible and making sure
that the ice comes higher than the surface of the mixture inside of
the can.

When the packing has been finished, see that the top is securely
attached and that the hole in the side of the freezer is well stopped
up. Then proceed to freeze the cream. Turn the crank slowly, for nothing
is gained by turning the mixture rapidly at the temperature at which it
is put into the freezer. After the temperature has been reduced
considerably, and just as the mixture begins to thicken a trifle, start
turning the crank more rapidly. The air incorporated just at this time
by the turning of the dasher increases the volume considerably, for it
will remain held in the mixture.

[Illustration: FIG. 11]