CONTENTS ix 

 CHAPTER XV. 



PAGE 



CREAM FOR ICE CREAM MAKING 139 



Acidity 139 



Homogenized Cream 140 



Pasteurization 141 



Aging and Cooling 142 



Fat Content 142 



CHAPTER XVI. 



PREPARING THE Mix. FILLERS AND BINDERS 143 



Flavor 143 



1. Crushed Fruits 144 



2. Extracts 144 



3. Sweetening 144 



Fillers and Binders 146 



CHAPTER XVII. 



FREEZING THE Mix 150 



Ice and Salt 150 



Speed of Dasher 153 



Freezing Period 153 



Freezing Point 154 



Effect of the Sugar Content on the Freezing Point 155 



Swell 155 



Stopping Point 157 



Hardening 157 



Returned Goods 157 



Fancy Ice Cream 158 



Fat Content of Different Portions 159 



CHAPTER XVIII. 



FORMULAS 160 



Vanilla Ice Cream 160 



Fruit Ice Cream 161 



Parfait 161 



Mousse '. 161 



Lacto 162 



Sherbet . '. ' 162 



CHAPTER XIX. 



ICE CREAM MACHINERY 163 



Freezers 165 



Ice Crusher 169 



