. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 144 DAIRY TECHNOLOGY for home use, in a small way, crushed fruits are to be pre- ferred. During the season that ice cream is manufactured on a small scale, fresh fruits are usually obtainable. About two ounces of crushed fruit to each pound of cream will be found to produce the proper flavor. The amount will vary a little'according to
. Dairy technology; a treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. Dairying; Milk; Dairy products. 144 DAIRY TECHNOLOGY for home use, in a small way, crushed fruits are to be pre- ferred. During the season that ice cream is manufactured on a small scale, fresh fruits are usually obtainable. About two ounces of crushed fruit to each pound of cream will be found to produce the proper flavor. The amount will vary a little'according to the likes and dishkes of the consumer and according to the degree of concentration of the Fig. 31. — The Wizard ice cream mixer. The crushed fruit may be added to the cream just pre- vious to putting it into the freezing can, but at this time there is some danger of coagulating the cream. The acid in the fruit affects the cream to some extent. It is pref- erable to add the crushed fruit and juice to the ice cream after it has been partially frozen. As it begins to appear thick, the freezer is stopped and the crushed fruit added. At this stage, the ice cream is not so stiff that the fruit cannot be properly mixed with it and there is little or no danger of coagulating the Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Larsen, C. (Christian), 1874-; White, William M. joint author. New York, Wiley
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyo, bookyear1913
