Rédey Judit: Hideg nyalat és spanyol tekercs. A fagylalt, a jégkrém és a parfé története (Budapest, 2007)

Parfé kések és lapát, fagylaltos kanalak Knives and spatula for frozen custard, ice cream scoops name of a certain Raymond B. Gilchrist of New Jersey. He made the prototype of this scoop in 1914, and began to sell it in nine different sizes. (The price then was approximately a dollar fifty.) In Western Europe and overseas, there are many collectors of ice cream scoops. The pieces most prized by collectors are made into special shapes. Such is the banana-shaped scoop, which was invented for banana splits, forming a longish shape ol the lump of ice cream. Another special form was cubic, used for so-called ice cream sandwiches. Even pyramid-shaped scoops are found, to the greatest joy of obsessed collectors. The Great Recession of 1929 cut back on the turnover of ice cream vendors as well, but innovation never stopped. It was those years that gave us bakelité handles. Another spoon belongs to the history of ice cream, notably the one used for eating it. Almost from the beginning it was characteristically square-shaped, as found in today's confectionaries. Handles usually followed the design of other cutlery items from the set. Their material also varies, with high class traditional confectionaries still using gold-plated silver, up to aluminum in the 1960s. Our museum shows numerous pieces of ice-cream spoons from many confectioners. You can see our nicest pieces in our exhibit. HOW TO PREPARE COLD DELICACIES? (Quotes from old cookbooks) General Advice on Ice Creams You need tin caskets with exactly fitting lids, to prevent opening and ice jailing in between, which could spoil the good taste of the ice cream. Handling is as follows: two hours prior to the use of the ice cream, the ice must be broken up to small pieces, part of it deposited in a tub, which should be of equal distribution everywhere and provided with a tap at bottom to conduct excess water away; then place a few handfuls of salt (broken to fine powder) on the ice, then a layer of ice again, then salt again, until the tub is filled; leave an empty space in the middle where you are going to place the tin casket, which holds the material for the ice cream; then surround the casket with as much ice broken up to small pieces and salt as needed to hold the casket fast in the ice; its lid, however, should remain uncovered. It should have a single handle, so that the casket could be turned around with its help quite quickly. You must inspect your work