. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 186. A factory ice-cream freezer. Made in 18- to 40- quart sizes. Fancy creams. In small lots for home use, fancy creams may be made directly from formula as desired. For bricks and fancy forms in molds, the cream should not be frozen too hard. A little gelatin is often used to make the forms retain their shape when served. The bricks and molds should be packed in ice and salt until hard. One to three hours is required, depending on the shape and size of the mold. A larger proportion of salt should be used and the brine shou
. Cyclopedia of farm animals. Domestic animals; Animal products. Fig. 186. A factory ice-cream freezer. Made in 18- to 40- quart sizes. Fancy creams. In small lots for home use, fancy creams may be made directly from formula as desired. For bricks and fancy forms in molds, the cream should not be frozen too hard. A little gelatin is often used to make the forms retain their shape when served. The bricks and molds should be packed in ice and salt until hard. One to three hours is required, depending on the shape and size of the mold. A larger proportion of salt should be used and the brine should be allowed to drain out of the packer if the molds are not tight. Molds may be made tight by covering the cracks with butter. To re- move the cream from the mold, dip the mold in cold water, never in hot. In commercial work it is not uncommon to use vanilla ice-cream as a basis for small orders of. Fig. 187. A brine freezer, 40 quarts capacity. special flavors and fruits, by stirring them into the vanilla cream and placing it in bricks or other molds. Formula.— For this purpose, 1 cup=£ lb.; 1 lb.; 8 gal. For 1 gal. ice-cream 2| qts Cream 1£ cups Sugar For 10 gals, ice-cream ... 44 lbs. . 7J lbs. Flavor.—The amount of flavor must be deter- mined by trial. The following suggestions may help the beginner: 1-2 teaspoonsful . Extracts .... 2-4 ozs. 1 teaspoonful . . Chocolate ... 7 ozs. J-l pt Crushed fruits . 5J lbs. If the cream is not rich, the yolks of two to four eggs may be added for each gallon of cream. When the eggs are used it improves the product to heat the cream and eggs nearly to the boiling- point but not allow them to boil. The amount of crushed fruits may be very materially increased if desired. This formula is for a good commercial or family ice-cream. A great variety of formulas will be found in the cook-books commonly Please note that these images are extracted from scanned page images that may have been digitally enhanced for r
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Keywords: ., bookauthorbaileylh, bookcentury1900, bookdecade1920, bookyear1922
