STORING ICE CREAM.
It is more satisfactory to store ice cream in boxes than in tubs.
In a box 2 ft. square you can store 4 fivegallon cans and pack them with the same quantity of ice and salt as it would take to store 2 five-gallon cans in tubs.
It is policy to have jackets made for the cans and when a can is pulled out an empty can may be inserted in its place without the ice falling in.
GELATINE IN ICE CREAM.
The most particular thing in using gelatine is to see that it is well dissolved.
Place the desired amount of gelatine in a can, add the water and set can in a kettle of boiling water. Stir the gelatine once in a while and allow to remain in the boiling water until thoroughly dissolved.
If you should use 3 oz. in a ten-gallon batch use about ½ gallon of water to dissolve it in.
STRAINING.
Never fail to strain your batches into the freezing can, and see that your sieve is very fine.
The supply houses have a sieve for this pur- pose, and I would advise you to secure one.
MIXING.
Stir and mix your batch thoroughly before straining into freezing can. It is well to mix
