310 Milk and Its Products 
then as coffee, and then as strawberry, one after the 
other, all from ore and the same vanilla mix and with- 
out washing the machine, and usually to the entire 
satisfaction of all concerned. 
The following may be taken as representative formu- 
le for the various kinds of ice cream, according to 
Mortensen’s classification: 
Chocolate Ice Cream— 
5 gallons cream. 
10 pounds sugar. 
134 pounds bitter chocolate. 
4 ounces vanilla extract. 
Maple Ice Cream— 
5 gallons 25 per cent cream. 
6 pounds cane sugar. 
2 pounds maple sugar. 
2 ounces caramel. 
4 ounces vanilla extract. 
Caramel Ice Cream— 
5 gallons 25 per cent cream. 
8 pounds sugar. 
12 ounces caramel. 
4 ounces vanilla extract. 
Coffee Ice Cream— 
5 gallons 25 per cent cream. . 
8 pounds cane sugar. 
Extract from 1 pound coffee. 
Mint Ice Cream— 
5 gallons 25 per cent cream. 
8 pounds cane sugar. 
1 pint concentrated Creme de 
Menthe syrup. : 
Few drops green coloring. 
Walnut Ice Cream— 
5 gallons 25 per cent cream. 
8 pounds cane sugar. 
4 ounces vanilla extract. 
4 pounds walnut meats. 
Strawberry Ice Cream— 
5 gallons 25 per cent’ cream. 
8 pounds sugar. 
1 quart crushed strawberries. 
Lemon Ice Cream— 
5 gallons 25 per cent cream. 
10 pounds sugar. 
2 pints lemon juice. 
1 pint orange juice. 
Orange Ice Cream— 
5 gallons 25 per cent cream. 
10 pounds sugar. 
2 quarts orange juice. 
% pint lemon juice. 
Macaroon Ice Cream— 
5 gallons 25 per cent cream. 
8 pounds sugar. 
4 ounces vanilla extract. 
5 pounds ground macaroons. 
Walnut Parfait— 
4 gallons 30 per cent cream. 
Yolks of 10 dozen eggs. 
14 pounds sugar. 
4 ounces vanilla extract. 
4 pounds ground walnut 
meats. 
