278 
The Chicago formula for ice cream is as folloTcs : 
4^ gallons cream, 1 gallon condensed milk. 7 pounds granulated sugar, 6 
ounces gelatin, 4 ounces vanilla extract. 
After describing the method of mixing and freezing the author 
says: 
Six gallons of this mixture will make 10 gallons of high-grade ice cream, 
rich and smooth. The cream should be several days old. 
Trade journals devoted to confectionery and ice-cream making 
have had much to say during the past two or three years respecting 
ice cream and the method of its manufacture. 
In the Confectioners' Journal of May, 1907, page 91, the editor 
says : 
Now for the ice cream and soda water. Use only the very best materials, 
and don’t make the great mistake of thinking that this and that will do, but 
resolve that only the very best is just " good enough " and a good business with 
a fair profit will be the reward. As cream is the most important ingredient in 
the manufacture of ice cream, we wish to say a few words about the same be- 
fore we go into details of the manufacture of the ice cream. Cream is classi- 
fied as follows : Single, double, and butter cream. Single cream is that which 
is skimmed fi’om milk twelve hours after milking, a “ double ” cream is allowed 
to stand twenty-four hours before it is skimmed, while butter cream — which 
does not come into consideration in this article — stands thirty-six hours before 
skimming. 
Gelatin is not mentioned by the editor as a component of ice cream ; 
he says, however, in speaking of water ices : 
In order to smooth water ice the addition of raw egg white is best, although 
glucose and gelatin are often used instead. 
In the same journal of June, 1907, on page 90. various formulas 
are given for making different kinds of ice cream and ices. The 
recipes given for ice cream contain no ingredients except cream and 
sugar and the flavor. The recipes given are for grape, banana, 
bisque, pistachio, peach, apricot, filbert, roasted filbert, walnut, pine- 
apple, cherry, and cocoanut ice creams. The formula for Xeapolitan 
ice cream, however, includes the customary quantity of eggs. In 
‘h\nswers to correspondents,” on page 91, in describing ice cream to 
“ X. M.,” the Journal says: 
For 1 quart of evaporated cream use 2 quarts of milk, then add pounds of 
sugar, stir, strain, and freeze. You may dilute the cream with 1 pint of water, 
but as this will make an inferior article we can not recommend it. 
In this connection it may be stated that the trade name evaporated 
cream ” is simply a name for condensed milk. Therefore the ice 
cream which the Journal recommends to X. M.” is not at all like 
that which it described in the editorial article. 
