After the cream is frozen, wipe off the lid of the can and remove the
crank; take off the lid, being very careful not to allow any salt to fall
into the can. Remove the dasher and scrape it off. Take a large knife or
steel spatula, scrape the cream from the sides of the can, work and pack
it down until it is perfectly smooth. Put the lid back on the can, and put
a cork in the hole from which the dasher was taken. Draw off the water,
repack, and cover the whole with a piece of brown paper; throw over a heavy
bag or a bit of burlap, and stand aside for one or two hours to ripen.


TO MOLD ICE CREAMS, ICES OR PUDDINGS

If you wish to pack ice cream and serve it in forms or shapes, it must be
molded after the freezing. The handiest of all of these molds is either the
brick or the melon mold.

After the cream is frozen rather stiff, prepare a tub or bucket of coarsely
chopped ice, with one-half less salt than you use for freezing. To each ten
pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in
the bottom of your bucket or tub, then put over a layer of cracked ice,
another layer of salt and cracked ice, and on this stand your mold, which
is not filled, but is covered with a lid, and pack it all around, leaving
the top, of course, to pack later on. Take your freezer near this tub.
Remove the lid from the mold, and pack in the cream, smoothing it down
until you have filled it to overflowing. Smooth the top with a spatula or
limber knife, put over a sheet of waxed paper and adjust the lid. Have a
strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly
bind the seam of the lid. This will remove all danger of salt water
entering the pudding. Now cover the mold thoroughly with ice and salt.