it tight, turn it right side up, and with the top open, pour in the
mixture as shown in Fig, 16. Screw the top on tightly in the manner
shown in Fig. 17, just as the bottom is screwed on, and set the freezer
aside. After the mixture has stood for about 15 minutes, open the
freezer from the top and stir the contents down from the sides with a
knife or a spoon, as in Fig. 18. Then replace the cover and allow the
freezing to continue for 10 minutes more. At the end of this time, open
the freezer again, repeat the stirring, refasten the cover, and continue
the freezing for another 5 minutes. The mixture should then be ready
to serve.

* * * * *


RECIPES FOR FROZEN DESSERTS

ICE CREAMS

70. PHILADELPHIA ICE CREAM.--Perhaps the simplest of frozen desserts to
make is Philadelphia ice cream, but it requires cream in order that its
texture be good. For this reason, it is not so economical as some of
those which are a trifle more complicated to prepare. It consists of
cream sweetened, flavored, and then frozen. This is a particularly
attractive way in which to make ice cream when strawberries, red
raspberries, or peaches are in season, as these fresh fruits may be
crushed and added to the cream, instead of plain flavoring.

The recipe here given for the preparation of Philadelphia ice cream
contains vanilla as the flavoring, but fresh fruit of any desirable kind
may be added, this recipe being used merely as a basis. Usually 1 1/2