[Illustration: FIG. 12]

67. PACKING THE MIXTURE.--If the frozen dessert is to be served at once,
turn the crank until it is difficult to turn any longer. However, in
case the dessert is not to be used as soon as it is made, it should be
frozen only moderately hard and then packed and allowed to freeze more.
During this second freezing process, a condition occurs that is known as
_ripening_ and that improves the quality as well as the flavor of the
dessert. After the freezing has been carried on to the desired degree,
unfasten the top of the freezer, wipe the can thoroughly around the top
with a cloth to make sure that all salt and ice are removed, and then
remove the cover. Proceed at once to lift out the dasher and to scrape
it clean with a knife or a spoon, as shown in Fig. 13. Push down the
frozen dessert in the can carefully and tightly with the aid of a spoon.
To prepare it for packing, stretch a piece of waxed paper over the top
of the can, replace the cover, and fit a cork into the hole in the cover
through which the top of the dasher extends, as Fig. 14 shows. With this
done, remove the stopper from the hole in the side of the freezer and,
as Fig. 15 shows, run off the brine that has formed by the melting of
the ice. Then repack the freezer with a mixture of ice and salt in the
proportion of 2 to 1 and set aside until needed.

[Illustration: FIG. 13]

[Illustration: FIG. 14]

[Illustration: FIG. 15]

68. USING A VACUUM FREEZER.--There are some frozen desserts that do not
necessarily require the incorporation of air by means of a dasher to be