Other Recipes 



311 



By substituting for the vanilla extract and nut 

 meats, the same proportion of fruits as are used for 

 fruit ice cream, fruit parfaits, such as strawberry, 

 raspberry and cherry parfaits, and others, may be 

 prepared. 



6 pounds candied cherries 



and assorted fruits. 

 4 pounds raisins. 

 4 pounds walnut meats. 

 4 pounds filbert meats. 



Lemon Sherbet 

 6 gallons water. 



Whites of 2 dozen eggs. 

 24 pounds sugar. 

 6 pints lemon juice. 

 1 pints orange juice. 



Pineapple Milk Sherbet 

 6 gallons milk. 

 20 pounds sugar. 



Whites of 2 dozen eggs. 

 1 gallon pineapple pulp. 

 1 quart lemon juice. 



Pineapple Souffle 

 1| gallons water. 

 4 dozen eggs. 

 12 pounds sugar. 

 1 gallon grated pineapple. 

 1 quart lemon juice. 



Coffee Parfait 



4 gallons 30 per cent cream. 



Yolks of 10 dozen eggs. 

 14 pounds sugar. 



Extract from 1 pound cof- 

 fee. 



Tutti Frutti 



4 gallons 30 per cent cream. 



Yolks of 10 dozen eggs. 

 14 pounds cane sugar. 

 4 ounces vanilla extract. 

 3 pounds candied cherries. 

 3 pounds candied assorted 

 fruit. 



Cranberry Mousse 

 2 gallons 30 per cent cream. 

 4 pounds cane sugar. 

 1 quart cranberry juice. 

 I pint lemon juice. 



Nesselrode Pudding 



3 gallons 30 per cent cream. 

 10 dozen eggs. 



10 pounds cane sugar. 



4 ounces vanilla extract. 



Scoring. The quality of ice cream may be judged 

 by a score card in the same way that other dairy prod- 

 ucts are scored. A score card proposed by the Iowa 

 Experiment Station is as follows: 



