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-Really the chief difference between French ice cream and an American cream 
containing eggs is that it is much more solid and somewhat smoother because 
of its closer grain, and this is due to its being frozen in such manner that there 
is not much increase in bulk. 
The Ice Cream Trade Journal of October, 1907, contains a number 
of English formulas, submitted for the purpose of showing that 
English cream ice and American ice cream are similar products. 
Then follow T recipes for making different kinds of ice cream. All 
of these recipes contain eggs, but none of them gelatin or any other 
^stiffener. 
ji^ A small pamphlet entitled “ Hand Book on Ice Cream,” by Adolph 
Kramer, published by the Sioux Publishing Company and received 
9 at the Department of Agriculture on July 5, 1907, gives interesting 
L information from the trade standpoint. The pamphlet is only 12 
pages of a single column each, and is sold for $5 a copy. On the front 
page occurs the following statement : 
This little booklet tells you how to manufacture a prime ice cream at ]0 
cents per gallon equal to a full cream and perfectly healthful; formulas for 
fancy creams, fruit ices, fruit frosts, sherbets, whipped cream, etc. This book- 
let is worth $100 to you. 
On page 3 occurs the following language : 
Ice cream at 10 cents per gallon sounds good to you, doesn’t it? Of course it 
does. * * * Ice cream has been made and used in this country for over one 
hundred and ten years and it has increased in popularity every day since and 
will continue to do so. The Italians claim the honor of first presenting ice in 
solid form, and for that reason it is presumable that the name “ Neapolitan ” 
as applied to ice cream will never become obsolete. The name “ Neapolitan ’* 
is applied to custard cream in general. It is also used to designate a fancy 
cream. The day for using a straight cream, testing from 25 per cent to 30 per 
cent of butter fat, has gone by and should go by, though some manufacturers 
claim they are using 20 per cent butter fat test and producing all cream and 
that their trade is constantly increasing. However that may be a full cream is 
too rich for the ordinary person’s stomach. Manufacturers should aim to pro- 
duce an ice cream that any person with a weak stomach should be able to eat all 
he wants without fear of being made sick, and such a cream is just as pleasing 
to the taste and just as healthful and far more satisfactory than a straight 
cream, not taking into consideration the extra profit for the manufacturer. The 
author has analyzed a large number of the preparations on the market which is 
used to improve and lessen the cost of ice cream, and when you have read this 
little booklet through you will be able to use your own preparations without 
paying someone else 1,000 per cent profit, like some of them on the market. 
Dextrine ! Dextrine ! Dextrine flour is one of the principal ingredients that 
does the trick. Now, this article is perfectly healthful and will give good satis- 
faction. It doubles the quantity, saves one-half the labor, saves one-half of the 
ice, and saves one-half of the salt, it keeps them twice as long, it will not sepa- 
rate, and will not ice. By its use whipped cream can be made of 25 per cent 
cream in half the time and stand twice as long as 50 per cent without it. It will 
make good ice cream from pure milk. 
