PROFITS FROM MANUFACTURE OF ICE CREAM 217 



Berries and fruits of various kinds may be prepared by a 

 method similar to that outlined for the preparation of straw- 

 berries. 



B. Preparation of Cherries for Storage. Cherry sirup has 

 been prepared most successfully by the author by heating the 

 cherries to about 185 F. before crushing. After crushing, the 

 juice is kept at 185 F. for thirty minutes, sugar is then 

 added in equal proportions, and the sirup is allowed to cool. 

 The following gives the cost of cherry sirup in accordance with 

 results obtained by the author: 



i bushel of cherries produces 29 Ibs. juice, cost $3.00 



29 Ibs. sugar at 6 cents 1.74 



Labor 50 



Total cost for 58 Ibs. sirup $5.24 



Specific gravity of sirup 1.3. 

 58 Ibs. sirup = 5.375 gallons. 

 Cost per gallon of cherry sirup, 97.5 cents. 



4. Chocolate. Chocolate and similar flavoring material 

 which needs to be prepared before it is added to ice cream 

 should always be kept on hand in the form of a sirup. This 

 sirup may be prepared when there is less regular work in the 

 factory and no time is lost when the ice cream maker is busy. 



A chocolate sirip may be prepared from a simple sirup and 

 chocolate or cocoa. The principal difference between chocolate 

 and cocoa is that the chocolate contains all of the oil from the 

 bean. The cocoa bean contains close to 50 per cent of oil; this 

 latter is of no value as a flavor-producing material and it is not 

 particularly desirable mixed with cream, which already contains 

 a high per cent of fat. Cocoa is the same as chocolate, except 

 that part of the oil has been removed from the cocoa bean, and 

 cocoa therefore contains less fat and more flavoring material. 

 If one and a half pounds of chocolate are used for ten gallons 

 of ice cream, the same result will be secured using about one 

 pound of cocoa. 



