INDEX 293 

 I. 



PAGE 



Ice breaker and ice crusher 168 



Ice-cream, time of freezing 1^3 



freezing point of 154 



factors governing "swell" 155 



when to stop freezing and hardening 157 



how to handle returned goods 157 



fancy, how to make 158 



processes of manufacture in large plants 1 76 



fat content of different portions i5g 



formulas for different kinds 160 



freezing machines for 165 



profits from 175 



machinery for making 163 



use of homogenizer for 169 



history of 132 



freezing of 1 50 



classification of 135, 136 



flavors and sugar to use 144 



fillers and binders 147, 186 



flavor of, factors governing 143 



score card for 182 



per cent fat, standard for 1S6 



standardization of cream for 180 



testing for fat in iSS 



bacteria in 189 



freezing bj' use of brine 196 



Ices, water ice, sherbet, sorbet, granites, punches 136, 143 



Improvement of milk supply 51 



Infant mortality, relation to milk supply 3c 



relation to pasteurized milk 75 



Infants', food requirements of 82 



Infants' milk depots in New York and other cities 52, S3 



formula for modifying milk at 54 



Inspected milk 66 



Inspection of farms and milk supply 35 



advantages of 41 



cost of 36 



of city milk plants 43 



Inspections, number made in New York 47 



limitations of 47 



results of 42 



