The Book of Ice Cream 



By WALTER N. FISK 



Cloth, 12 mo 



This book is intended to aid the student and the 

 commercial manufacturer in better understanding 

 the principles of making and handling ice-cream. 

 It is not primarily intended as a recipe-book, al- 

 though many recipes are included in the text. 



The first five chapters consist in a general dis- 

 cussion of the materials used in the manufacture 

 of ice-cream as well as the stabilizers and fillers 

 and flavoring materials. The next chapter deals 

 with the classification of ice-creams, and here the 

 recipes are given. The equipment and refrigera- 

 tion are then explained in a separate chapter, fol- 

 lowed by three chapters devoted to the actual 

 making of ice-cream. 



The concluding pages are taken up with an 

 analysis of the qualities of ice-cream and of the 

 bacteriology of its manufacture. Such a discus- 

 sion should be useful both to the student in the 

 class-room and the progressive manufacturer. 



THE MACMILLAN COMPANY 



Publishers 64-66 Fifth Avenue New York 



