MILK SUPPLY AND CREAMERY PRODUCTS 63 



whole milk with egg albumen, sugar and natural flavor- 

 ing, frozen to the consistency of ice cream. 



Pineapple Milk Sherbet: 

 6 gallons milk 

 20 lbs. sugar 

 Whites of 2 dozen eggs 

 1 gallon pineapple pulp 



1 qt. lemon juice. 



Milk sherbets of various flavors may be prepared 

 according to above formula by substituting other 

 flavorings. 



The formulas presented above have been given 

 mainly for the purpose of making clear the difference 

 between the various groups. Numerous other formulas 

 may be prepared on the same general outline. 



Prof. Mortensen's formulas are mostly made out for 

 ten gallons of ice cream. It is hardly necessary to call 

 attention to the fact that they can easily be adapted to 

 any smaller quantities by reducing each of the ingre- 

 dients alike. For instance, to make : 



1 gallon of Plain Vanilla Ice Cream, divide the figures 

 given above by 10 and use: 



2 quarts 25% cream 

 % lbs. sugar 



}/^ oz. vanilla extract. 



To make: 



/ quart of Strawberry Ice Cream, divide by 40 and use : 



1 pint 25% cream 



3 oz. sugar 



Crushed strawberries to taste. 



