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| sivelv from the substances mentioned. This classification is by far 
the most rational and satisfactory of any that I have been able to find 
in other authors. Nearly all the other authors admit indiscriminately 
to the name of ice cream all the various compounds which have been 
| described. 
Among other authorities of this kind I may mention “ Mrs. Lin- 
I coin’s Boston Cook Book,” Roberts Bros., edition of 1897. This author 
gives the formula for Philadelphia ice cream and Neapolitan ice 
cream exactly in harmony with the author just quoted. The follow- 
ing naive statement is made on page 863 : 
If cream can not be obtained beat the whites of tbe eggs till foamy, and add 
them just before freezing. No matter how many eggs are used, a little cream, if 
not more than half a cupful, is a decided improvement to all ice creams. It is 
( better to make sherbet or fruit and water ices than an inferior quality of ice 
cream with milk. Ice creams are richer and mold better when made with 
gelatin, but care must be taken to flavor highly to disguise the taste of the 
gelatin. 
In “Mrs. Borer’s New Cook Book,” edition of 1903, it is stated, 
I page 600 : 
To make good ice cream it is first necessary to have a good quality of cream. 
Scald half the cream to prevent excessive swelling. Where fruits are used they 
must be mashed and added after the cream is frozen. 
The formula for peach ice cream admits only cream, the fruit, and 
j granulated sugar. The same is true of strawberry ice cream and rasp- 
berry ice cream. In chocolate ice cream as much milk is admitted as 
there is of cream. For vanilla ice cream nothing is admitted except 
cream, vanilla bean, and sugar. It is seen, therefore, that Mrs. Rorer 
upon the whole, with one exception, admits nothing but cream, flavor, 
and sugar into her products. 
Mrs. Mary J. Lincoln and Anna Barrows, in a work entitled “ The 
.Home Science Cook Book,” describe ice creams and other frozen 
desserts on page 186 and following. The general name of frozen 
j desserts is given to the whole class. The authors say : 
So many names are given to different frozen desserts that a few words of 
explanation are needed. 
This consists mainly or entirely of cream and takes a specific name from 
the substance used for flavoring. 
FROZEN PUDDING. 
Ice cream or custard, highly flavored, and containing preserved fruits and 
nuts becomes frozen pudding. 
In “ Mary Ronald’s Century Cook Book,” edition of 1897, the 
author includes, p. 488, under the term “ Frozen Desserts,” ice creams. 
