Make sure that your packing tub or bucket has a hole below the top of the
mold, so that the salt water will be drained off.

If you are packing in small molds, each mold, as fast as it is closed,
should be wrapped in wax paper and put down into the salt and ice. These
must be filled quickly and packed.

Molds should stand two hours, and may stand longer.


TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS

Ice cream may be molded in the freezer; you will then have a perfectly
round smooth mold, which serves very well for puddings that are to be
garnished, and saves a great deal of trouble and extra expense for salt and
ice.

As cold water is warmer than the ordinary freezing mixture, after you lift
the can or mold, wipe off the salt, hold it for a minute under the cold
water spigot, then quickly wipe the top and bottom and remove the lid.
Loosen the pudding with a limber knife, hold the mold a little slanting,
give it a shake, and nine times out of ten it will come out quickly, having
the perfect shape of the can or mold. If the cream still sticks and refuses
to come out, wipe the mold with a towel wrung from warm water. Hot water
spoils the gloss of puddings, and unless you know exactly how to use it,
the cream is too much melted to garnish.

All frozen puddings, water ices, sherbets and sorbets are frozen and molded
according to these directions.