310 



Milk and Its Products 



then as coffee, and then as strawberry, one after the 

 other, all from one and the same vanilla mix and with- 

 out washing the machine, and usually to the entire 

 satisfaction of all concerned. 



The following may be taken as representative formu- 

 la for the various kinds of ice cream, according to 

 Mortensen ' s classification : 



Chocolate Ice Cream 

 5 gallons cream. 

 10 pounds sugar. 

 \\ pounds bitter chocolate. 



4 ounces vanilla extract. 



Afaple Ice Cream 



5 gallons 25 per cent cream. 



6 pounds cane sugar. 

 2 pounds maple sugar. 

 2 ounces caramel. 



4 ounces vanilla extract. 



Caramel Ice Cream 



5 gallons 25 per cent cream. 

 8 pounds sugar. 



12 ounces caramel. 

 4 ounces vanilla extract. 



Coffee Ice Cream 



5 gallons 25 per cent cream. 

 8 pounds cane sugar. 



Extract from 1 pound coffee. 



Mint Ice Cream 



5 gallons 25 per cent cream. 



8 pounds cane sugar. 



1 pint concentrated Creme de 



Menthe syrup. 



Few drops green coloring. 



Walnut Ice Cream 



5 gallons 25 per cent cream. 

 8 pounds cane sugar. 



4 ounces vanilla extract. 



4 pounds walnut meats. 



Strawberry Ice Cream 



5 gallons 25 per cent cream. 

 8 pounds sugar. 



1 quart crushed strawberries. 



Lemon Ice Cream 



5 gallons 25 per cent cream. 

 10 pounds sugar. 

 2 pints lemon juice. 



1 pint orange juice. 



Orange Ice Cream 



5 gallons 25 per cent cream. 

 10 pounds sugar. 



2 quarts orange juice. 

 \ pint lemon juice. 



Macaroon Ice Cream 



5 gallons 25 per cent cream. 

 8 pounds sugar. 



4 ounces vanilla extract. 



5 pounds ground macaroons. 



Walnut Parfait 



4 gallons 30 per cent cream. 



Yolks of 10 dozen eggs. 

 14 pounds sugar. 

 4 ounces vanilla extract. 

 4 pounds ground walnut 

 meats. 



