Other Recipes 
811 
By substituting for the vanilla extract and nut 
meats, the same proportion of fruits as are used for 
fruit ice cream, fruit parfaits, such as strawberry, 
raspberry and cherry parfaits, and others, may be 
. prepared. 
Coffee Parfait— 
4 gallons 30 per cent cream. 
Yolks of 10 dozen eggs. 
14 pounds sugar. 
Extract from 1 pound cof- 
fee. 
Tutti Frutti— 
4 gallons 30 per cent cream. 
Yolks of 10 dozen eggs. 
14 pounds cane sugar. 
4 ounces vanilla extract. 
3 pounds candied cherries. 
3 pounds candied assorted 
fruit. 
Cranberry Mousse— 
2 gallons 30 per cent cream. 
4 pounds cane sugar. 
1 quart cranberry juice. 
4 pint lemon juice. 
Nesselrode Pudding— 
3 gallons 30 per cent cream. 
10 dozen eggs. 
10 pounds cane sugar. 
4 ounces vanilla extract. 
6 pounds candied cherries 
and assorted fruits. 
_4 pounds raisins. 
4 pounds walnut meats. 
4 pounds filbert meats. 
Lemon Sherbet— 
6 gallons water. 
‘Whites of 2 dozen eggs. 
24 pounds sugar. 
6 pints lemon juice. 
1} pints orange juice. 
Pineapple Milk Sherbet— 
6 gallons milk. 
20 pounds sugar. 
Whites of 2 dozen eggs. 
1 gallon pineapple pulp. 
1 quart lemon juice. 
Pineapple Souffté— 
13 gallons water. 
4 dozen eggs. 
12 pounds sugar. 
1 gallon grated pineapple. 
1 quart lemon juice. 
Scoring.—The quality of ice cream may be judged 
by a score card in the same way that other dairy prod- 
uets are scored. A score card proposed by the lowa 
Experiment Station is as follows: 
