266 



CREAMERY BUTTER MAKING 



21.5 + 5 = 26.5 



21.5 



X 300 = 243.4, the number of pounds 



5 of 30% cream. 



- X 300 = 56.6, the number of pounds 

 26 ' 5 of *.*% milk. 



MAKING AND MARKETING ICE CREAM. 



For the best quality of ice cream use cream containing 

 about 20% butterfat. Put the cream into a tin 

 can and pasteurize it as follows: Place the can in hot 

 water and stir slowly, but constantly, while heating. As 

 soon as the temperature reaches 

 150 F. remove the cream from 

 the hot water and let it stand 

 at room temperature from ten 

 to fifteen minutes, then cool 

 quickly to near the freezing 

 temperature. 



Pasteurization improves the 

 quality of the ice cream, giving 

 it a much smoother body, and 

 also destroys practically all of 

 the bacteria. 



Vanilla Flavor. Vanilla is 

 the most popular of ice cream 

 flavors. The best vanilla flavor 

 is obtained by using the best 

 Mexican vanilla bean. Not only 



does this bean give the best Fig. 7i.-vaniiia beans, 

 flavor, but it costs less than half 



