Waring PARLOR, Manual

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14
SPECIAL TIPS
If you use your own recipe, remember to adjust the
ingredient quantities for a maximum 2 quart yield.
If you make up your mixture well ahead of time, and
prechill for an hour or two in your refrigerator's milk
storage area, the subsequent processing time will be
reduced. This is not an absolute necessity, however, except
in cases where the recipe calls for boiling or cooking, in
which case the mixture must be cooled before attempting to
process.
The texture of the finished product depends largely on how
fast it is processed. The slower the freezing process, the
smoother the texture. You can easily control the processing
rate, and hence the finished texture, by varying the amount
of salt you use in the "freezing mixture." Using about three-
fourths of a standard 26-ounce box of salt will result in a
reasonably fast-acting freezing mixture, and produce a
relatively smooth-textured finished product. Use of more
salt, up to a full box, will shorten the processing time and
produce a coarser, more granular, "icy" texture. Use of less
salt, down to one-half box, will lengthen the processing
time and produce a finer, smoother texture. The directions
given in this booklet are based on the use of 3/4 box of salt,