In the “ Ice Cream and Candy Makers’ Factory Guide." edition 
of 1907, are found the following notes on page 4 : 
Scalding milk or cream means to bring it to the steaming point over hot 
water; never allow the material to boil. 
When part milk is used the cream may be whipped before freezing. 
If eggs are used cook them with the milk or cream. 
Well beaten white of egg added to a frozen sherbet makes it creamy and 
smooth; added to any of the creams will make it smoother and lighter. 
Good ice cream can be made without cream (part 5). 
The Philadelphia, or eggless, cream is best if fruits are to be added. 
Cream two or three days old is better than cream one day old. 
Scalded cream gives greater “ body ” and when frozen will have a fine grain. 
Ices made with too much sugar are hard to freeze and sometimes “ ropy ;” if 
too little sugar is used they will be coarse and rough. 
Sour fruits should be added to the cream after it is frozen. 
Raspberries, lemons, and oranges make better water ices than ice creams. 
On page 5, the author quotes the national standards for ice cream 
and adds the following comment : 
It is generally thought that the standard has been set too high, but it is the 
law, and is in the right direction, as it protects the public against misrepresenta- 
tions, and against harmful ingredients ; besides it does not prohibit the ship- 
ment of creams that differ from the standard, but it simply requires the 
shipper to designate the actual quality by a label. 
On page S, in describing the ice creams known as “ Philadelphia,” 
the author says : 
Includes all the various creams made of pure cream, without eggs. 
Part 7 of this work is devoted to “ commercial ” ice cream. The 
first formula given is that of “ fortuna ” cream, of which it is stated 
that this formula made a fortune for its originator. It is as follows : 
4 gallons 20 per cent cream, 1 gallon condensed milk, 1 gallon fresh milk, 
4 ounces gelatin, 7 pounds granulated sugar, 3 ounces vanilla extract. 
Chicago “ picnic ” ice cream is made as follows : 
14 quarts condensed milk, 10 quarts fresh milk, 8 pounds granulated sugar, 
8 ounces gelatin, 4 ounces vanilla. 
The “ economy ” formula for ice cream is as follows : 
9 gallons fresh milk, 10 pounds granulated sugar, 10 ounces gelatin, 4 ounces 
cornstarch, 4 ounces vanilla extract. 
The author says, after describing how the materials are mixed to- 
gether : 
It is now ready to freeze and when frozen will be smooth and fine grained 
and appear as if made from cream. It will never be blue and coarse, cheap 
looking, and cheap tasting, like milk mixtures generally. 
