In the same journal for August, 1907, are given additional formulas 
for ice cream. In speaking of Neapolitan ice cream the following 
language is used : 
This is no special cream ; it merely consists of 4 different flavors packed in 
layers into brick molds and cut into slices when served. The first layer being 
orange or lemon water ice, next strawberry ice cream, then chocolate, and lastly 
vanilla ice cream. 
' This is quite a different compound from the formula for Neapolitan 
ice cream previously referred to in this same journal. 
‘ In the same journal for September, 1907, page 101, is a description 
of ‘‘ elk ” ice cream, which is made as follows : 
Place 10 yolks of eggs into a farina boiler, add 2 vanilla beans, split in 
I halves, set on a very slow fire, and beat the yolks until they form a thick body; 
remove the boiler from the fire and beat until cold. Now make Italian meringue 
. of 4 whites of eggs and 9 ounces of sugar, add this to the beaten yolks, and 
when the composition is entirely cold, add 1 strong pint of whipped cream. 
Kvhen the composition is well mixed, add 8 ounces of preserved fruits cut into 
small dice and soaked in good maraschino, and last, 2 ounces of finely crushed 
macaroons. 
It would be a little difficult if this were a puzzle to find the cream 
in the mixture. 
The same journal, page 24, gives a recipe for maple ice cream. It 
April, 1907, in response to a query asking for the formula of New 
York ice cream, makes the follovdng statement : 
There are almost as many formulas for New York ice cream as there are for 
plain vanilla ice cream, different makers having widely different notions as to 
the proper ingredients and method for New York ice cream. 
Following this was a number of recipes for making a substance 
called “ New York ice cream,” each of them differing in essential par- 
ticulars from the others. 
The same journal, page 24, gives a recipe for maple ice cream. It 
is made of — 
1 quart maple syrup, 1 pound granulated sugar, 12 eggs, 2 quarts sweet 
cream, 20 per cent vanilla. Boil sirup and sugar and pour in a thin stream 
over the beaten eggs, whisking briskly. 
The editorial comment on the formula, which is furnished to Harris 
Brothers, Jamestown, N. Y., is as follows: 
It would seem that this mixture ought to make nearer 6 quarts than 4 (unless 
the machine is turned at slow speed) and still be very smooth and full bodied. 
The proportion of sweetening ingredients is abnormal. Cutting the sugar in 
half would improve the product. The milk fat contained is approximately 9.5 
per cent. 
It is evident that not only may ice cream, as commonly understood, 
be made of anything, but the journalistic advice is to swell it so as 
