the action of the acid on the tin is liable to produce a poisonous compound.

Chemistry of freezing Ices and Creams.

Ice and rock or coarse fine salt are used for freezing ices and creams. Salt has a great affinity for water, causing the ice to melt rapidly, thus withdrawing heat from the contents of the can, which causes the mixture to freeze. The principle of latent heat is here demonstrated. In the one case the ice, a solid, is changed to a liquid; in the other case the liquid mixture is changed to a solid.

How to freeze Ices and Creams.

Finely crushed ice and rock or coarse fine salt are necessary for the freezing of ices and creams. They are used in the proportion of three parts ice to one part salt. These proportions are satisfactory for the production of a smooth, fine-grained cream.

If more salt is employed the cream is coarser and less smooth in texture; where less salt is used more time is required for the freezing, with no better results. When water ices are to be frozen, one-half salt and one-half ice is employed, if a granular consistency is desired, as is the case in frappés or granites.

Cover bottom of pail with crushed ice, put in baking powder box or tumbler containing mixture to be frozen, and surround with ice and salt in correct proportions, adding ice and salt alternately, until the pail is twothirds full.

Turn box or tumbler with hand, and as soon as mixture begins to freeze scrape frozen portion from sides of box or tumbler and beat mixture with a spoon, so continuing until the entire mixture is frozen.

If the baby ice cream freezer is used, fill tub with ice and salt in correct proportions, turn crank slowly at first, that the contents nearest the can may be acted upon by the salt and ice. After the mixture is frozen to the con

sistency of a mush, then the crank may be turned more rapidly. Do not draw off the water until the freezing is accomplished, unless there is a possibility of the salt water getting into the can.

An ice shaver or a small burlap bag and wooden mallet are the best utensils for crushing ice.

Lemon Ice.

1/4 cup sugar.

1⁄2 cup boiling water.

2 tablespoons lemon juice.

Make a syrup by boiling sugar and water five minutes. Cool, add lemon juice, strain, and freeze, using three parts finely crushed ice to one part rock salt. Serve in frappé or champagne glass.

1/4 cup sugar.

1⁄2 cup boiling water.

Orange Ice.

1⁄2 cup orange juice.

1⁄2 tablespoon lemon juice.

Make syrup by boiling sugar and water five minutes. Cool, add fruit juices, strain, and freeze. To obtain orange juice, cut orange in halves crosswise, remove pulp and juice, using a spoon, then strain through cheese cloth. A glass lemon squeezer may be used if care is taken not to break the peel. Take out all tough portions and remaining pulp from peel and point tops, using sharp scissors. Fill cups thus made with ice for serving.

1/3 cup sugar.

Grape Fruit Ice.

1⁄2 cup boiling water.

1 cup grape fruit juice.

Make same as Orange Ice. Serve in sections of grape fruit pulp. Garnish with candied cherries.

Pineapple Ice.

1⁄2 cup canned shredded

pineapple.

1/4 cup cold water.
Lemon juice.

Add water to pineapple, cover, and let stand in cold

place thirty minutes. Strain through cheese cloth, add