280 
to increase its bulk. This is interesting inasmuch as ice cream is 
bought by measure and not by weight. 
A “ pure-food ice cream,” the newest variety to which my attention 
has been called, is described in the June number of the Ice Cream 
Trade Journal, page 18. It is as follows: 
Sweet cream 5 quarts, cooked down to 1 gallon, being careful not to scorch 
it. It is cooled quickly in ice and stored until cold. This will raise the test 
of your cream and will give body to your ice cream. Formula is as follows : 
41 gallons, 20 per cent cream, 1 gallon condensed cream (your own make), 7^ 
pounds sugar, 3 ounces of best gelatin, 3 ounces of vanilla. 
The maker of the recipe adds: 
This ought to make 10 gallons of as high-grade ice cream as it is possible to 
make for smoothness, good body, and elegant flavor. All ice cream requires 
something to make it smooth and keep it so. If a State prohibits gelatin, would 
it permit the use of rennet? They allow it to be used in cheese, so how could 
they object to it in ice cream? About 6 tablespoonfuls would answer. 
The editor of the Journal makes the following comment: 
We can see no reason why anyone should object to the proper use of rennet 
in the manufacture of ice cream, but the fact remains that under a legal stand- 
ard for ice cream that failed to mention rennet as an admissible ingredient its 
use could not be permitted. 
The editor of the Ice Cream Trade Journal in the issue of August, 
1907, page 24, makes the following statement : 
SILLY ACTION PROPOSED. 
From many different parts of the country come reports that some ice cream 
manufacturers are preparing to change the name of ice cream in order to com- 
ply with or to evade the law, as you please. If manufacturers are making ice 
cream there is no occasion to change its name ; if what they are making is not 
ice cream then it is not ice cream that is to be given a new or a changed name. 
There should be no change in the name of ice cream. What there should be 
is the stiff est kind of a fight, even in the face of dire threats emanating from 
Washington and divers State food-control camps, to retain the name “ ice 
cream ” for every kind and quality of product justly entitled to bear it by rea- 
son of having borne it since the time when the name came into common use as 
the common name of a class or group of ices differing from that class or group 
known by the common name of water ices. 
In the Ice Cream Trade Journal for September, 1907, in answer to 
the question “ What, is your best formula for French ice cream,” the 
editor says : 
It is rather difficult to offer a best formula^ jfor French ice cream. Below 
we give two formulas, the second of which is similar to what is called Delmonico 
ice cream, except that the proportion of mix to finished product is greater. 
First formula, for 10 quarts : 24 whole eggs, 4 pounds sugar, 6 quarts cream, 
vanilla. 
Second formula, for 10 quarts: 3 quarts cream, 3 quarts milk, 2 \ pounds 
sugar, 18 egg yolks, vanilla. 
