292 INDEX 



PAGE 



Factories, ice-cream, local creameries 173 



advantages and disadvantages of 174 



cost of ec[uipping 175 



equipment of large city 176 



Fancy ice-cream 135 



how to make 158 



Fat content of different parts of ice-cream iSg 



Fat, per cent in cream for ice-cream 141, 186 



testing ice-cream for 188 



Fermented milk, kinds, uses, and value of 232 



Fillers and binders for ice-cream 146, 186 



Flavor of ice-cream, factors governing 143 



amount to use for ice-cream 144 



Food value, of milk, skim milk, buttermilk, cream, butter, cheese, cot- 

 tage-cheese 1,21 



needed by people of various ages 17 



requirements of infants 82 



Frappfe 137 



Freezing machines 165 



Freezing point of cieam 154 



effect of sugar on 155 



Freezing ice-cream, salt and ice to use in 150 



speed of dasher a factor in 153 



length of freezing period 153 



Fruit ice-cream 136, 161 



G. 



Gallalith, manufacture and use of 228 



Gelatin for filler in ice-cream 148 



Glue, from casein 225 



H. 



Hardening of ice-cream 157, I7g 



History of ice-cream manufacture 132 



Homogenized milk , 84 



Homogenization for ice-cream 140 



Homogenizing machine for ice-cream 169 



Human milk vs. cows' milk 81 



