ICE-CREAM AND ICES 631 



cream for frozen dainties is of later date than that of water-ices 

 is not known. It is reported that a book which contained a 

 recipe similar to that for ice-cream was published in Rome by 

 Quintus Maximus Gurges. 



Water-ices and milk-ices were introduced into Europe from 

 Asia by Marco Polo, and "cream ice" was served at the court of 

 Charles the First of England. The chef of Louis the Fourteenth 

 of France at an entertainment served a cold, solid sweetmeat in 

 the shape and color of an Easter egg. 



In 1776 a French cook, Clermont, pubhshed in London a 

 book in which directions for making sweet ices were contained. 

 English cream-ices at that time were made of milk, sugar, eggs, 

 arrowroot or flour, and flavoring extracts. Fancy molded creams 

 were probably first made in Germany. 



In the United States ice-cream was first prepared in New York 

 by Mr. Hall. Ice-cream was served at a dinner in Washington, 

 of which dinner President Washington partook. In 1786 an 

 advertisement appeared in the "Post Boy," a New York publica- 

 tion, stating that "Ladies and Gentlemen may be supplied with 

 ice-cream every day at the City Tavern by their humble servant, 

 Joseph Crowe." 



The first wholesale ice-cream business was launched in 1851 by 

 Jacob FrusseU, of Baltimore. He was in the milk business, and 

 utilized surplus cream for making ice-cream; this he sold at 60 

 cents a quart. This side-line soon proved more profitable than 

 the original milk business, which was then discarded. 



Ice-cream made in this country is in great demand in other 

 countries and, consequently, steamers loading in New York take 

 on this commodity for such distant countries as India, China, 

 Japan, and Australia. 



"Fried ice-cream" was introduced at the World's Fair in Chi- 

 cago in 1893. This is prepared by dipping a cube of hard ice- 

 cream into a thin fritter batter and then plunging it into hot fat. 

 The pastry hardens quickly and the cream is not softened. 



Today such a large variety of ice-creams and water-ices are 

 made that every preference can be satisfied. The total annual 

 output is estimated at 100,000,000 gallons per year or 1 gallon 

 per capita, representing a money value of $140,000,000, figured at 

 a retail price of $1.40 a gallon. Instead of using ice, factories now 

 generally run refrigerating machines for freezing their product. 



At present a great variety of ices and ice-creams are served in 

 hotels and restaurants. The so-called French ice-cream is frozen 

 without agitation, and is solid and heavy. American ice-cream is 

 light and soft, due to the violent agitation in the freezer. A large 

 volume of air is mixed with the ice-cream during the freezing proc- 



