Ice cream pail, 42 lbs. ice, 6½ lbs. course salt or granulated salt, 2/5 lbs. sugar, 3 pts. 10 oz. pure water, 7 oz. rose water.

Melt sugar in water and strain through a thin cheesecloth. Add rose water and pour into ice-pail leaving its upper fifth empty. Cover it with its lid and fill the sides of pail with crushed ice, sprinkling salt between the layers of ice. Never allow ice and salt to reach as high as top of inside of pail. Turn handle of pail and continue turning till it becomes very difficult to turn it. Open pail and break ice cream with a special spatula. Cover it tightly and keep ice-pail in the ice and salt until it is time to serve. Then remove ice. Wash cover of pail before opening it. Serve in individual ice cream dishes.