304 Milk and Its Products 
in which the resulting product will have a body and 
texttire equal to that resulting from the use of a 20 
to 25 per cent cream. 
Sugar.—The kind and amount of sugar is left 
usually to the taste of the maker or the demand of 
the trade. Ordinarily granulated sugar is used, 
though some prefer XX XX or some of the finer grades. 
Other manufacturers believe that brown sugar gives a 
delicate flavor which is desirable. 
Whether the sugar should be added in the form of 
syrup is another question which is open. Experience 
has shown that where syrup is used the resulting prod- 
uct is perhaps of finer grain or body, but that the 
time for freezing is longer, and it is also a little more 
difficult to keep the cream frozen and in good condi- 
tion. Not all makers may find that this is so. 
Flavors.—The flavoring matter may be obtained in 
various ways; the many kinds of vanilla extract, both 
natural and synthetic, on the market give the manu- 
facturer a wide range for choice. Some believe that 
the best results are obtained by extracting the vanilla 
from the beans themselves with alcohol. The other 
flavors, such as caramel, chocolate, maple, and the va- 
rious fruits, may be procured already prepared from 
some commercial concern, or perhaps as good, if not 
better quality, may be made by the maker himself. 
Vanilla has that peculiar quality which enables it to 
combine with other flavors in such a way that the 
result is particularly pleasing. Thus, in caramel and 
chocolate creams, some vanilla is usually used. Most 
recipes advise the addition of the fruits when the 
