ICB CRBAM 103 



being careful not to grate off any of the white por- 

 tion which is very bitter. Mix the grated rind with 

 sugar, using one ounce of sugar for each lemon rind. 

 Next cut the lemons in two and squeeze out the juice, re- 

 moving any seeds that may have dropped in from the 

 squeezer. Mix the juice with the sugared rind and add 

 orange juice to the mixture, using one orange .to every 

 five lemons. Allow the mixture to stand for about one 

 hour, stirring it occasionally, and then strain. Use at 

 the rate of one and one-half gills (4 gills = i pint) per 

 gallon of cream. The flavor may be beaten into the cream 

 after it is frozen, or it may be added when the cream is 

 partially frozen. The latter is the more convenient 

 method, since the paddles in the freezer will accomplish 

 the mixing. 



In making lemon ice cream, use at the rate of two 

 pounds of sugar per gallon of cream, instead of one and 

 three-fourths as for vanilla ice cream. In other respects 

 the cream is treated and handled the same as in making 

 vanilla ice cream. 



Packing Ice Cream. Cream that is to be retailed 

 within a day after freezing should be packed into one- 

 quart, two-qyart, one-gallon, or larger, packing cans im- 

 mediately after freezing. The packing cans should be 

 clean, sterile, and cool when the cream is packed into 

 them. Fill them by means of a large spoon or dipper, 

 thoroughly packing the cream so as to leave no air spaces. 

 Put the cover on securely and thoroughly coat the edge 

 with butter to keep out brine. This done, place the 

 packed can of cream in the proper sized tub and pack with 

 ice and salt the same as for freezing, using however 

 most of the salt near the top. It is also better to have 

 the ice somewhat coarser for packing than for freezing. 



