FORMULAS l6l 



Fruit Ice Cream. — Nothing is more justly popular than 

 fruit ice cream in which the fresh fruit is used — especially 

 strawberry or peach. To make lo gallons of strawberry 

 ice cream: 



45 pounds i8-per-cent cream. 

 8 pounds sugar. 



I gallon crushed strawberries (sweetened). 

 4 ounces gelatine. 



In adding fruit of any kind to any mixture containing 

 milk and cream it is usually best to add it after the cream 

 has been partly frozen. If added sooner the heavier 

 fruit is likely to settle, and the acid in the juice is likely 

 to cause some coagulation. 



Parpait.'^ 



4 gallons 30-per-cent cream. 



Yolks of 10 dozen eggs (stirred and beaten). 



14 pounds sugar. 



4 ounces vanilla extract. 



4 pounds ground walnut meats (or other nuts). 



Mousse. 1 



2 gallons 30-per-cent cream (whipped). 

 4 pounds sugar. 



1 quart cranberry juice (or other fruit or nuts). 

 J pints lemon juice. 



Lacto.^ 



6 gallons sour skim milk or buttermilk. 

 18 pounds sugar. 



2 dozen eggs (yolks and whites beaten separately) 



2 quarts cherry juice or cherry syrup (or other fruit). 



3 pints lemon juice. 



* Iowa Bui. 123. 2 Iowa Bid. 118. 



