NVPL RESEARCH LIBRARIES
3 3433 07736258 4
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This style
25 to 50 Gals.
per hour
You Make More and Better Ice
Cream, and at Less Expense,
if you Use the Disc Freezer
Quantity and quality are both
under your direct control. You
save on space. Space is valu-
able whether you rent or own
the building you occupy. You
save on ice or refrigeration.
The Disc Freezer ireezes from
the center outward, brine is
used to better advantage, loss
from radiation is much reduced.
You save power. Freezer has
large capacity. You save labor ;
fully one-half ordinarily, often-
times more.
THE. DISC CONTINUOUS
ICE CREAM FREEZER
fits into any ice cream busi-
ness. There's a size and
style made for every capa-
city from 25 to 200 gals, of
finished product per hour.
The cut at top represents
the combination brine ap-
paratus and freezer, and is
especially adapted to Hotel,
Restaurant, Soda Fountain
and small Ice Cream Factory use.
The lower cut is the large machine for
use in connection with a refrigerating
O t3
machine. It can also be used for ice
and salt brine.
This machine makes 80 to
200 Gallons per hour
Write for catalog and full particulars.
We also build refrigerating machinery
in all capacities, and furnish complete
equipment for ice cream factories.
THE CREAMERY PACKAGE MFG. CO., CHICAGO, U. S. A.
Omaha, Neb. Waterloo, Ia.\ .'
Minneapolis, Minn. Rutland, Vt. i
_ 1 i
j Kansas City, Mo.
. ( Albany> N Y.
$4.50 per Gallon!
IS THE PRICE OF OUR FAMOUS
Mexican Vanilla Extract
The Finest Flavor Made, and Guaranteed the
Equal of the Best $8.00 Vanilla on the Market
Let us PROVE this assertion by sending for a trial sample package.
We'll prepay the freight, and if not entirely satisfactory
you may return it at OUR expense.
FIVE FACTS THAT ARE INDISPUTABLE
(1) Our Mexican Vanilla is made wholly from the extractive matter of
Mexican Vanilla Bean "Cuts" and ' Splits."
(2) Complies strictly with the National Pure Food Law.
(3) We guarantee it absolutely not to freeze out.
(4) One gallon of it will flavor 640 to 825 gallons of cream, according to
whether a mild or high flavor is desired.
(5) One and one-half ounces give a mild, rich flavor, and two ounces a high,
rich flavor, to what will make a 10-gallon batch of ice cream.
SEND IN FOR A TRIAL SAMPLE PACKAGE
Put up in io=gallon Kegs, Half=Barrels and Barrels only
In 10-Gallon Kegs. . $4.50 per gallon.
Our Prices : •{ In Half Barrels $>4.50 per gallon, less 5 per cent.
In Barrels $4.50 per gallon, less 10 per cent.
EQUAL TO ANY $8.00 VANILLA ON THE MARKET
The Hudson Manufacturing Co. inc.
Ill 4 113 Washington Boulevard, CHICAGO
Branches: HEADQUARTERS FOR ICE CREAM MAKERS'
MACHINERY AND SUPPLIES
The Standard
Ice Cream Maker
\
STANDARD RECIPES
FOR
ICE CREAM MAKERS
Wholesale and Retail
BY VAL MILLER
Ice Creams — Crystallizing Fruits — Frappes —
Iced Puddings - - Extracts - - Artificial Flavors
- Blending Colors — Brick Ice Creams — Brine
- Custards — Can Packers — Cannon Balls -
Card Moulding — Checking System — Colors
FANCY INDIVIDUALS AND FANCY CASES
Creamery Remarks - - Condensed Cream and
Milk — Keeping Cream Sweet — Drinks —
Ices - - Imitation Ice Cream — Articles Needed
in the Shop -- Office Needs — Molds — Mix-
tures — Measuring — and Hundreds of other
VALUABLE RECIPES AND HINTS
CHICAGO
LAIRD & LEE, PUBLISHERS
T" •
.A
-'
. X i
b24
ASTOR, LENOX AT^D
TILDEN FOUNDATIONS
L
'
•;
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i
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, ' ' . •
,
Entered according to act of Congress in the year 1909,
by WILLIAM H. LEE,
in the office of the Librarian of Congress, at
Washington, D. C.
ALL RIGHTS RESERVED
Introductory
i
N presenting this book I have kept in view
the adaere "learn to walk before you run,"
and I have no explanation to make, except
that all through my experience in the shop
I have many times been quite puzzled to find out
the reason why good men do not turn out suc-
cessful. They have had no one to consult. No
book information to be had. Hence, after many
years' accumulation of knowledge, through prac-
tical experience and mastering my trade, I feel
competent to herewith present a guide for others.
During all these busy years I have noted in
my memoranda, pointers and the choicest of
recipes, which I will now give in this little book.
Hoping the reader may be well pleased and
profit thereby, I am
Sincerely yours,
THE AUTHOR.
INDEX
PAGB
Advertisements, Window 19-118
Advice, A Word of 9
Apricot Ice 87
Articles Needed in the Shop. 19-21
Apple Ice Cream Pudding 69
Aprons, Waterproof 117
Artificial Vanilla Flavor 106
Baked Ice Cream Flotunos 91
Belting 31
Brick Ice Cream 93
Brine Freezer 33
Brine, Utilizing Surplus 115
Building for Ice Cream Factory 24
Can Packers 23
Cannon Balls, Ice Cream 103
Card Moulding 101
Charlotte Russe 91-92
Cheap Grade of Ice Cream 58
Checking System for Tubs 109
Chesterfield Frozen Pudding 68
Chocolate 65
Chocolate Ice Cream 63
Chocolate Paste 61
Chocolate Sea-Foam 87
Citronella Perfume Flavoring 108
Colors 101
Condensed Cream, How to Make 57
Condensed Cream Mixture 48
Cranberry Ice 83
Cream Conella Perfume Flavoring 108
3
4 Index.
Cream de Minto Perfume Flavoring 108
Cream, Keeping Sweet 33
Creamery Remarks 123
Cream, Turned or Soured 57
Crystallizing Fruit 100
Custard, extra fine, for Frozen Puddings 74
Demonstrating Ice Cream 16
Drinks — See Egg Nog, Frappes, Mint Julep, Malaga Punch,
Roman Punch, Lemonade, Wine Frappe.
Duchess Frozen Pudding 70
Eau d' Argent Perfume Flavoring 107
Egg Nog 66
Envelope Shipping Tag 18
Estimating Amount of Cream in Can 42
Extract of Bees' Honey Flavoring 108
Fancy Ice Creams 64
Flavors 106
Flotunos, Baked Ice Cream 91
Frappes 89
Freezing Cream — Temperature for best results 37
French Marshmallow Cream 79
Frozen Puddings 68
Frozen Taffetu 78
Fruit Acid 85-93
Fruits and Nuts 24
Fruit Ice Creams 64
Fruit Ices 87
Gelatine, to Dissolve 46
Hokey Pokey 75
How to Purchase Cans 124
Ice Box 32
Ice Cream, Best for Wholesale or Retail 47
Ice Cream Mixtures 44
Ice Cream Storage Boxes 29
Ices 81
Ices for One Gallon . 86
Index. 5
Imitation Ice Cream 52
Imitation Pistachio Nuts 102
Imitation Pure Cream 56
India Dessert Cream 81
Individuals, Fruit Coloring 98
La Fran§aise Pudding 71
La Kinnaird Pudding 71
La Malanaise Pudding 70
Lemonade, Wholesale and Retail 105
Lemon Ice 81-86
Lemon Ice Cream 66
Letter, Sample Opening 15
Losing Money 43
Lovage Perfume Flavor 108
Machinery, Placing of 25
Malaga Punch 88
Mandarin Booms 74
Maple Moose 67
Maraschino 108
Measuring 41
Mint Julep 102
Mixing Box for Cream 27
Mixing Fruit Colors 101
Mixtures 44
Mixtures. Cheap 45
Mixture, Wholesale 49
Montrose Pudding 72
Moulding, a Saving in 94
Moulding, Individual Fancy 97
Moulds, Individual 23
Moulds, Various 22-95
My Last Recipe 138
Nesselrode Pudding 73
New Idea 13
New York Ice Cream 65
Office Needs. 14
6 Index.
Order Sheet, Duplicate 16
Orange Ice .82-87
Orange Ice Cream 67
Packers, Can 23
Packing Bricks 97
Paree Cream Pudding 73
Perfect Love Perfume Flavoring 107
Perfume Flavoring 107
Pineapple Souffle 90
Pistachio Paste 62
Pistachio Perfume Flavoring 107
Pointers, One Hundred 122
Postal Card Reminder 19
Postal Card Sample for Customers 17
Prunell Ice 85
Pulleys, Size for Speed Required 30
Pulley, To Enlarge a 30
Pure Food Law Ice Cream 52-53
Quick Method Ice 84
Roman Punch 84-86
Root Beer Flavor 108
Rule 123
Rum Punch 86
Salt 27
Sample of Duplicate Order Sheet 16
Sample of Envelope Shipping Tag 18
Sample Postal Card 17
Sauce for Ice Cream Puddings 69
Sherbet Perfume Flavoring. 107
Sherbets 88
Shelving 27
Shop Floor, Cement 109
Snow Balls 104
Stickers in Individuals 99
Stock Cream Storing Cans 28
Storage Boxes, Placing 26-29
Index. 7
Strawberry Color and Flavor 62
Strawberry Flipp 80
Strawberry Ice 83
Strawberry Ice Cream 64-65
Temperature for Best Results 37
Testing Cream 114
Timer, Ice Cream 31
Toasted Snow Balls 104
Trade, How to Gain 11
Transferring Ice Cream 29-41
Tubs, Checking System for 109
Tutti Frutti 65
Tutti Frutti Ice Cream 64
Tutti Frutti Mixture 62
Unfermented Wine Frappe 89
Vanilla Bean Extract Flavor 107
Variegated Individuals 98
Victoria Frozen Pudding 70
Waterproof Apron 117
Whipped Cream 92
Wholesale Bricks 94
Wholesale Continuous Freezing 39
Wholesale Ices 84
Window Display 118
Working Up Turned or Sour Cream 57
BAXTER'S PRACTICAL UP-TO-DATE
RECEIPT BOOK
FOR-
CONFECTIONERS
AN ORIGINAL AND THOROUGH WORK BY
RICHARD BAXTER, A PRACTICAL BAKER
Some Excellent Candy Recipes
Recipes for Angel Food (three kinds), Apple
Dumpling, Arabian Nougat, Almond Bars,
Cocoanut Bars, Buiscuits, Breads, Cookies,
Cakes, Kisses, Macaroons, Snaps, Waffles,
Pies, etc., in endless variety
Bound in washable oil-cloth, stamped in colors, $1.50
For sale everywhere, or sent postpaid on receipt of price by
LAIRD & LEE, PUBLISHERS, CHICAGO, U.S.A.
A WORD OF ADVICE.
'.. ° - , ' ' t a
-
There are a great many^fariatic ice cream- •
makers following the woman's > cc?e.k book
style, trying to be wise by getting up new
names for the same old ajtic.lt> -by simply
blending a flavor.
For an example take the original Roman
punch recipe, add wine enough to help dis-
guise the punch, after it is frozen by beating
it in. Then give it some big name and use
a few more or a few less egg yolks to your
cream, a blended flavor, a different mould,
or mix colors and give this a big name. Now
I suggest if you have an order for some new
named article that you have not made, get
all the ideas you can from your customer,
go ahead and make it and make it good.
Flavor good and make it look nice. First
impression when the lid is off goes a long
ways to filling the bill. Though it may not
be the same article; it is better in appear-
ance and is good eating goods, and a little
9
io Standard Recipes For
different from the other article and the cus-
tomer is well pleased, and so it goes on.
Now if you so desire, I claim you or I
fr^ve -the same' right to add or take away,
:to better or to thin clown, according to price
and demanc!,Aso long as we use wholesome
goods and call our make of goods by any
name \v& s'e^.fit, and if this is a free country,
we should not be dictated to by some pure
food man's hearsay decision. We need
pure food men that are posted, and that
have been practical workmen for the past
fifty years.
The ice cream recipes have from time to
time been improved upon in the matters,
fine textures, smoothness, rich delicacy, and
stand-up shipping qualities, not so much
how cheap, "but how good," according to
the price the buyer can afford to pay. Now
the Pure Food law is a little bothersome to
us in some things. I feel if the legislators
were practical ice cream makers, it would
not be so. Their ideas and knowledge would
decide things differently and not be in-
fluenced by hearsay.
Ice Cream Makers n
For I dare say if we could look into the
White House kitchen, or all the pure food
men's kitchens, on their shelves we most
likely would find a box of gelatine, for al-
most every home in America fond of deli-
cacies uses it. Will their wives have to
hang a card on the front door, " We use
gelatine for our dinner dessert/' or hang a
card on the plate for their husband to read,
"This contains gelatine, dear, look out!"
Or if vaniline and cumin or cumarine is hurt-
ful, then do not permit it to be used at all.
Nowadays the price on an article most in-
variably tells the grade of goods used in its
manufacture. My belief is let a man make
an article as cheap as he pleases, or as good
as he wants to, according to price; but fine
him double if he uses an article that is in-
jurious.
TO GAIN TRADE.
One way to solicit trade is, for instance,
to have several competitors, buy a pint of
their ice cream, and have a chemist analyze
it, giving the butter fat per cent, of the
cream and articles used. Mark each man's
12 Standard Recipes For
analysis so you will know whose it is, but I
do not recommend making any mention to
your customers of the manufacturer's name.
But make a list of the tests and ingredients,
their standing quality as to purity and rich-
ness. Then you make and freeze an extra
high grade, all around cream. Now have
the chemist test yours likewise, and put
your test at the bottom of all with your
name attached to it. Yours will be the far
superior to all, and as all dealers want the
best they can buy at an average price, you
have a sure winner to talk on. Now to
prove your statement have your customer
allow you to send him a sample, convinc-
ing order. The cost of a test is usually 2^c.
to 5oc. and it pays well for all trouble.
In delivering for city trade always load
into your wagon several more packs of
ice cream than you have customers. Say
several one gallon sizes, two gallons, three
gallons and a couple of five gallon sizes
well packed.
Now stop regularly on your trip or route
and call on parties selling ice rream. You
Ice Cream Makers 13
will catch some one out of cream and in-
duce him to take a packer. You have it in
fine shape at his door and you will, in this
way soon have won the fellow over to you
as your regular customer. He knows you
arc regular, on time and have the cream
ready to carry in to him without phoning
some one else or without delay.
NEW IDEA.
If you are having trouble in your cream
raising, and if it tastes flat when frozen by
the old style machine, I recommend you to
take three inches of one-half inch gas pipe
with a one-inch elbow on it. Then take
your freezer lid, have a hole drilled through
the top under the cog-wheel near the cog-
wheel post, then have the pipe screwed in
and through long enough to take on a rub-
ber washer and a nut, and the job is done.
Have the elbow turned so as to strike the
air when the machine is in motion and the
air will beat down into the cream while
freezing, which improves the flavor and the
raise with a small expense and no danger
14 Standard Recipes For
of salt or water getting in, and the attach-
ment is not in the way.
OFFICE NEEDS.
First of all is money. It is uphill work
to try to do business without plenty of cash
backing.
This list will be found helpful to the
starter: Desk, pens, pencils, figuring tab-
lets, letter heads, printed envelopes, bill
heads, statements, printed postal cards,
bookkeeping books, day book, order book,
tub tags, duplicate order book, business
cards, advertising ice cream signs, bank
books, cash and receipt books, chairs and
broom.
NOTE — Commence business by taking an
invoice from office to shop. Invoice every
article twice a year. Also have a shop daily
record book; keep tally of every article
used, the amount, also each and every article
that goes out, and the number of gallons of
cream frozen.
Ice Cream Makers
SAMPLE OPENING LETTER.
Have this letter or something similar
printed on your advertising letter head
sheets and mail them to parties you want to
do business with :
The fact that the manufacture of ice
cream and fruit ices has grown beyond the
limits of the small maker to satisfy a varied
and exacting trade, means a large expendi-
ture for refrigerating plant and manufac-
turing appliances. We will make the best
goods on the market. Realizing that the
trade has long needed a manufactory to pro-
duce ice cream and ices in large quantities
on short notice, it gives us pleasure to state
that wre are now ready to cater to this busi-
ness. We expect to handle various indi-
vidual moulds and fancy shapes and will
have a large line to select from.
We trust that we may be permitted to
figure with you on the approaching season's
business. Our reputation for square dealing
will assure you fair and courteous treatment.
May we expect to hear from you soon.
Very respectfully,
i6
Standard Recipes For
Sample of Duplicate Order Sheet
TERMS CASH
Gal Vanilla
Davenport, la., 19- •
Bought of
BLANK & CO.
Manufacturers of
Gal Brick-
HIGH GRADE
Ga!. Yankee Roll*
I G E G R E A M
I
Orders for Moulded Goods
Day Before
All bills Payable Montay
No moulded creams ciin be returned. Always repack your Ice cream
morning and evening, first letting off the water, using 2 quarts of
ice cream salt to a 6 gallon packer of ice in packing.
DEMONSTRATING ICE CREAM.
Advertise outside of your place of busi-
ness. Find some store that ladies and child-
ren frequent and get the proprietor to allo\v
you the privilege to advertise by giving
away sample ice cream in some neat form
with your ad. It pays.
Ice Cream Makers 17
Sample Postal Card, to be mailed in a letter
for your customer's use
BLANK & CO
Date 190 =
I J5L-A1NK & ^U. !
•a Please Ship
*3 )Say what day you want them shipped; CO
eo "i
g By £•
««•• J > what Express or R. U. Co.)
cd
Duplicate • • • ~
. 'Say when we may ship again) •>.
en Q.
t» B
•^ EL
"S Gallons, Vanilla ^
^ o
•a Strawberry s
" Chocolate "-n
ta
Pineapple g
*o ~
Lemon
<-> -o
c«
This order is from §
.............. g"
(Don't fail to sign your name)
^ Town ?
5 State. f
1 8 Standard Recipes For
Sample of Envelope Shipping Tag for Ty-
ing on Ice Cream Tubs, Etc.
BILL INSIDE THIS TAG
FOR
FROM
BLANK & CO.
MANUFACTURERS OF
PURE ICE CREAM
311 WEST THIRD ST.
PACKER NO, SNOWTOWN, IA.
ADDRESS
. Gal. Ice Cream ) No.
. Qte. > Packages
.Pts. " i
MOULDS NO. PACKAGES
1 Gal Bricks
3Qt. "
2Qt.
.3Pt.
-IQt. "
DELIVER
Day of Week..
Time of Day . .
Date of Month .
OS
o
>
Ice Cream Makers 19
POSTAL CARD REMINDER.
M :
I am at a loss to know why I am not
receiving a share of your patronage, if there
is any reason I should be pleased to know
the same. Please favor us, as we are mak-
ing special efforts in fine goods. Our phone
is No.
Yours,
ICE CREAM SIGNS FOR CUS-
TOMERS.
It is a good idea to have card signs size
11x14 m-> red, white, blue and yellow.
Send out a different colored sign each month
or several, so they may have a change or re-
place soiled one. This not only pleases, but
advertises your cream.
ARTICLES NEEDED IN THE
SHOP.
1 machine freezer, ic-gal. size.
2 freezer cans.
2O Standard Recipes For
2 can dashers.
2 freezer tubs^
i freezer lid.
1 seven and one-half horse power motor
or gasoline engine, equivalent power.
2 storage boxes for 5 gallon cans of ice
cream.
1 ice storage box — size given in this book.
2 salt boxes or barrels,
i mixing ice box.
i ice crusher and floor box underneath.
i mixing cream vat.
i table.
i water heater or gas or gasoline stove.
i washing, water box.
Several different sized wooden paddles.
Several different sized spoons.
i 2-quart Farina cooker.
Belting for the machinery.
i large scoop shovel.
i small scoop shovel.
4 heavy galvanized iron scoops for salt.
3 or 4 hard wood stick punches 3% feet
long, square or round for ice chugging.
i strainer to fit the freezer can.
Ice Cream Makers 21
i y-gallon pail to measure cream in.
1 ice axe.
2 pair ice tongs.
i pair can tongs.
i ream white wax paper.
i ream 6-inch roll parchment paper.
i knife.
i pair scissors.
ANOTHER LINE OF SHOP WANTS.
i barrel gelatine.
Gallons of cream.
Condensed cream.
l/2 gallon lemon flavor.
4 ounces bitter almond.
l/2 quart orange flavor.
i quart pineapple.
l/2 quart maple.
i pound burnt sugar, color.
i barrel vanilla flavor.
Bicarbonate of soda.
J4 pint Pistachio flavor.
i gallon strawberry flavor.
y\ quart banana flavor.
Car load ice cream rock salt.
22 Standard Recipes For
Ice — Put up your own.
i Ib. chocolate brown.
l/2 Ib. sugar red.
i Ib. brilliant rose.
y\ Ib. leaf green.
*4 Ib. lavender.
l/\. Ib. scarlet.
J4 Ib. blue.
y2 Ib. orange.
l/2 Ib. cream color.
VARIOUS MOULDS.
4 i-quart heart moulds.
4 i -quart Yankee moulds.
i heart center for the i-quart moulds,
i round center for the Yankee moulds,
i division tin for 2 colors for the round
moulds.
1 3-division tin for 3 colors for round
mould.
12 i-quart brick i lid moulds.
2 2-quart brick i lid moulds.
6 i-gallon brick i lid moulds.
2 4-quart sectional brick moulds.
Ice Cream Makers 23
INDIVIDUAL MOULDS.
6-7 to the quart brownies.
6-7 to the quart roses.
6-7 to the quart chrysanthemums.
6-7 to the quart lilies.
6-7 to the quart automobiles.
6-7 to the quart apples.
6-7 to the quart peaches.
CAN PACKERS.
These ice cream cans must be duplicated
in number with packer tube, which will be
selected suitable by the dealer.
il/2 dozen i -quarts.
2 dozen 2-quarts.
2 dozen 4-quarts.
l/4 dozen 6-quarts.
1 dozen 8-quarts.
100 ^-gallon cans.
4 logallon cans.
*
BRICK AND INDIVIDUAL CANS
AND COVERED LID PACKERS.
2 2-quart. 2 4-quart.
2 6-quart. i lo-quart.
24 Standard Recipes For
FRUITS AND NUTS.
5 Ibs. red French crystallized pineapple.
5 Ibs. white French crystallized pine-
apple.
5 Ibs. French crystallized red cherries.
5 Ibs. (green) angelique.
5 Ibs. almonds.
5 Ibs. almond paste.
Currants, seeded raisins, maroons.
It is also well to carry in stock pint and
quart ice cream paper pails.
SIZE OF BUILDING SUITABLE
FOR AN ICE CREAM FACTORY
capable of turning out 300 to 400 gal-
lons a day. Should be about 60 feet deep,
24 feet wide with about a i^-foot ceiling.
To economize room there should be about
one-third of the back part built up with
a platform floor 7 feet high on both sides
of the room, one-half to be used for storing
salt, the other for packers, etc.
There should be two front doors, one for
the office, the other a kind of hallway to
the shop.
Ice Cream Makers 2$
Do not take up too much room for the
office. There should be a side door at the
rear of the workshop and a back door, the
side door for loading and unloading; also
plenty of light.
The front half of the shop should be ce-
ment floor, draining to all sides with a nice
even slope, the drainage leading to the
sewer,
PLACING MACHINERY.
As you enter the shop from your office,
on the right side of the building measure
•$l/2 feet from the door and first place your
mixing box; second measure 3^ feet and
place your ice cream freezer in the cement
floor, or if preferable after you line up with
the overhead pulleys; third, measure 2 feet,
place your small ice mixing box il/2 feet
above the floor, then measure 3 feet above it
and place a salt box to hold a hundred
pounds of salt; fourth, measure one-half foot
and place your ice crusher over a heavy 2x8
board catch-crushed ice box; fifth, measure
il/2 feet and place your storage ice box;
26 Standard Recipes For
sixth, build the ice box with a room under
it so you can walk under the floor, this room
under the ceiling being used for storing
cream you wish to keep for stock; seventh,
have a door leading out of the ice box so
you can hook out a chunk of ice that it may
slide direct into your ice crusher; eigth,
place your motor power on the opposite side
of the room from your ice cream machine,
about 6 feet from the ceiling on a stout iron,
bracket shelf, having your motor box and
trigger for turning on and off the power
placed on the wall by the ice cream freezer.
PLACING ICE CREAM STORAGE
BOXES.
These, say two in number for 5-gallon
cans, should be about the center of the shop
and set down in the floor about il/2 feet,
with water escape to the sewer.
On the opposite side of the room from
the freezer place another 5-gallon storage
ice cream box and one for 2 and 3-gallon
cans close to the wall, water escape to the
sewer, and place them in the floor according
Ice Cream Makers 27
to height, which saves labor of lifting cans
so high, also saves ice.
SHELVING.
Plenty of shelvings partitioned off for
small cans, extracts, moulds, etc., should be
made.
The table can be placed in the front of the
shop between the two doors against the of-
fice partition.
SALT.
It is quite handy to have a box or barrel
for salt at each end of your ice cream stor-
age boxes, this is used so often and saves
time and labor.
MIXING BOX FOR CREAM.
For loo-gallon mix after it is frozen.
This box should be made of galvanized
sheet iron 4^2 feet long, 2l/2 feet wide and
2 feet, 4 inches deep. Now this should have
an outside jacket — wooden box — leaving a
space underneath and on all sides of about
7 inches, placing the galvanized box so it
28 Standard Recipes For
will be 2 inches lower in front than on the
back so as to assist the flow of cream when
drawing. Have a pipe from the mixing
box through the outside box and to this have
a molasses barrel with shut-off faucet, also
have a let-out to the jacket box for water
escape. Also have a lid to cover your mix-
ing box of the same material, so you can at
any time use ice on the sides and on top for
cooling and keeping.
STOCK CREAM STORING CANS.
These should be made of galvanized iron
with lids to project over with a one-inch rim.
The bottom should be somewhat on the fun-
nel style to allow the cream, when drawn,
to flow well and drain good.
Size for a 2O-gallon can — 36 inches deep
and 22 inches wide, round or square.
These cans should set in a wooden
jacket box on the same principle as the "mix-
ing box," also faucet at the bottom. In plac-
ing them set them high enough to allow a
5-gallon pail to be placed under the draw-off
faucet.
Ice Cream Makers 29
STORAGE OR REFRIGERATOR ICE
CREAM BOXES.
Size suitable for ^-gallon ice cream cans,
$l/2 feet long, 3 feet wide, 26 inches deep.
It should be made of matched lumber and
lined with galvanized sheet iron with an out-
let in the center of the bottom to allow the
brine to escape.
If so desired you can buy 5-gallon, per-
forated ready-made can jackets and place
these about 3 inches apart, nailing them to
the floor of the box. They are time savers.
When you lift out a ^-gallon can of ice
cream the place is held vacant by the jacket
for the next can to be stored.
For 3- and 2-gallon refrigerator boxes
make them on the same principle as the 5-
gallon size, according to the number of cans
to be stored. A good size usually is for
about 12 3-gallon and 6 to 10 2-gallon size.
ri
TRANSFERRING.
When your freezing capacity is justifiable
it is a labor-saving plan to have your 5-gal-
30 Standard Recipes For
Ion cans iced and salted in your storage box
and transfer your cream direct from the
freezing machine can into the storage box
cans doing away with the 5-gallon packer
tubs.
SIZE OF PULLEYS FOR SPEED
REQUIRED.
I will give you a very correct explana-
tion to go by, which will save considerable
time and bother in figuring out and chang-
ing pulleys, etc. If you have a 250 volt, jl/2
H. P. motor with a 5-inch drive pulley, then
have your drive pulley running your shaft-
ing 38 inches in diameter; have your drive
pulley that runs the belt down to the ma-
chine freezer 28 inches, and you will come
near having a speed that will give your ice
cream dasher 155 revolutions to the minute.
TO ENLARGE A PULLEY.
Nail i-inch slats around it, bearing in
mind when finished you have added 2
inches to the pulley and about 10 extra revo-
lutions to the minute. This works well,
Ice Cream Makers 31
m
saves buying and exchanging. If more
speed is needed use 2x4 pieces, flat or edge-
wise. This, after nailed on, must be planed
on the edges.
BELTING.
Always use belting as wide as the pulleys
are, and the belting will wear longer than
the narrow.
ICE CREAM TIMER.
A simple device for timing your batch
while freezing is to take an alarm clock, then
a wooden box three inches larger each way
than the clock, and lay the face of the clock
down on the bottom of the box and mark
out a circle; then saw out your circle; next
fit your alarm clock in the box just so the
face of it will come up even with the out-
side bottom of the box; fasten the clock sta-
tionary by mixing water with good plaster
of paris to a heavy, stiff batter and pour it
in around the clock and in four hours it will
be firm. Then turn your box over and paste
a thick white paper over the bottom, or now
32 Standard Recipes For
it should be called the face; when dry cut
out the circle so as to see the clock face, then
mark off from 12 o'clock to i o'clock, com-
mencing at the first minute dot and number-
ing it i, then 2, then 3, then 4, then 5. Du-
plicate the above by going entirely around
the clock, then at each and every number
make an awl hole to stick your timer tack in ;
now wind your clock and set it to going;
start up your freezer. It is now just 15 min-
utes past 7 o'clock. It takes 14 minutes to
freeze this cream, so we will set the tack 29
minutes after 7 o'clock and go about our
work until time to stop the machine, which
we can easily tell by the minute hand going
round and pointing to the tack.
ICE BOX.
This can be built to suit your fancy, either
common lumber or matched, either single,
papered, or double and packed walls. I
would suggest not to make it too small. Say
to hold three tons of ice. A good size is as
described:
Ice storage box- -13 feet high (6 feet for
Ice Cream Makers 33
the lower part, 7 feet for the top room for
ice), 10 feet wide and depth about 6 feet,
makes a nice size box.
It pays to put up your own ice.
KEEPING YOUR CREAM SWEET.
If you find you are overstocked with
cream and you fear you are going to have
some sour on you, take one-half pound salt,
mix with two large pails of ice and pack
it around your cream so as to only freeze it
a little next to the can. In the evening stir
the outer cream into the center, and a por-
tion of the frozen will float to the top and
assist in keeping the cream. This will im-
mediately dissolve when put into your mix-
ing can with the sugar and hot cream. The
gelatine is dissolved in, or, if mixed with
other cream, cold. Or if you expect to use
the cream the next day stir in one tablespoon
of soda to each gallon.
BRINE FREEZER.
How to Start the Brine.
How to Run the Machine.
I first suggest, from experience, that you
build your brine ice box up fully one foot
34 Standard Recipes For
higher all around, as 1 have the first one yet
to see on the market that holds enough ice
to save time and labor.
Now to commence: First make your
brine; then pour into your lower brine box
10 gallons of water. Put into the ice box
above it 18 large scoop shovels of crushed
ice. This will weigh about 130 Ibs. Now
throw on 28 Ibs. of rock crush salt as for
ice cream freezing. Start your pump to go-
ing. You will find it will take from 12 to
15 minutes to run the mercury in the ther-
mometer to about 8 degrees. Now you are
ready to go to freezing. From time to time
you will have to throw in more ice and salt,
say 5 scoops ice, about 5 Ibs. salt. Watch
your thermometer and if it is too cold, less
salt. Not cold enough, a little more salt.
Now the next morning for brine you
have it all ready in the box from the day
before. So fill your box with ice as usual
and throw on about 14 Ibs. salt. Start the
pump and in about 5 minutes you are ready
to commence to freeze cream.
I do not recommend to try to freeze too
Ice Cream Makers 37
fast, which can be done, for then you would
not get good results in the swell. Neither
do I favor having the cream too cold, as it
has a strong tendency to commence to freeze
too quick on the start to allow you to get the
swell by having the cream beaten up on the
start. A pointer is good, but practice to the
keen eye and mind can tell you more than
can be put on this paper.
TEMPERATURE FOR BEST RE-
SULTS IN FREEZING
ICE CREAM.
NO. i OLD STYLE FREEZER. 10
GALLONS.
Put your freezer can in the freezer tub
and place your strainer on it. Strain in your
mixture; put in the dasher; put on the lid;
place and fasten the dasher post all com-
plete to start up. Now crush 120 Ibs. of ice
fine, or 9 large scoop shovels full is
equivalent. Fill your freezer three-fourths
full of the ice, then throw on il/2 Ibs. of salt.
Now finish filling on ice to cover the lid
38 Standard Recipes For
well and throw on top \l/2 Ibs. of salt. Start
your machine to running.
Time your batch by the clock. When
the ice works down even with the lid add a
scoop more ice and place on top \y2 Ibs. salt.
In about 4 minutes add another scoop of
ice and il/2 Ibs. of salt. In about 4 more
minutes repeat i scoop of ice, il/2 Ibs.
salt. When the freezer has run 14 minutes
it is done freezing. Now you have used
5 batches of salt, il/2 Ibs. each, jl/2 Ibs. in all.
The cream should not be too hard but
rather a little soft frozen, and should be up
to the can lid, or 10 gallons out of 5 gallons
in the recipe calling for 5 gallons, or 10 gal-
lons frozen from 6y2 of the condensed
cream mix.
Another good way to continue freezing
is on the second batches, to fill up the ma-
chine freezer full of ice, then add il/2 Ibs.
of salt, run 12 to 14 minutes then re-ice the
top that has fallen even to the lid, then add
6 Ibs. of salt and run 4 minutes longer.
Ice Cream Makers 39
WHOLESALE, CONTINUOUS
FREEZING.
There is more money in continuous ice
cream freezing than freezing one batch
and emptying out your ice, etc.
TO CONTINUE FREEZING.
After freezing, as in No. i, take the
freezer from under the machine, kick out
the plug so as to drain off the brine, then
your can will not float up out of its socket.
Have your other freezer filled with cream
all ready to attach on and as the freezer tub
is empty, ice and salt up the same as in No.
i. After this one is frozen you now have
a starter. So keep going each freezer in its
correct turn after the ice cream has been
transferred.
Now comes the first freezer's turn to go
on the machine, or No. 3, and as it is about
eight-tenths full of ice and salt you put in
your plug and start up the machine. Time
your batch. Now fill up with ice, then add
i}/2 Ibs. of salt, and run 5 minutes. Repeat
the ice and salt and run 4 minutes; repeat
4-O Standard Recipes For
ice and salt, running 4 minutes, and repeat
ice and salt using each time the same amount
as mentioned, run 12 minutes. If the cream
is not up run 14 minutes in all, and so con-
tinue freezing.
You notice it takes less ice and salt after
starting the two freezers and should freeze
two minutes quicker than the first two
frozen.
NOTE — The above recipes are for new
cream just received, the hardest cream to
freeze. If you are going to freeze old ripe
cream, say 4 to 6 days old, 20 per cent, but-
ter fat cream, you can commence to use 4
ounces more salt each time and freeze
quicker with the same raise or doubling up
of cream, and if you get a full freezer each
time, try y2 lb. more salt, but the last amount
is usually the limit. I have had cream so
heavy in butter fat and age, that I could
force it up frozen in 9 minutes. But 12 min-
utes is usually the run on time.
P. S. — The older the cream the quicker
it can be frozen and the more salt can be
used. New, thin cream is the reverse.
Ice Cream Makers 41
TRANSFERRING ICE CREAM.
To transfer ice cream from the freezer
to the cans, a good article to use is a 2-quart
tin stew pan about 4 inches deep. Always
have your cans packed with ice and plenty
of salt, not less than 10 minutes before filling
so they will be chilled up. Throw ice about
half way up around your can, then % Ibs.
salt, then ice up within one inch of the top
and repeat the salt. After it is filled with
ice cream, cover over the top with more ice
l/2 lb. of salt.
MEASURING.
If you are taking back ice cream from a
return and let it go in favor of the firm on
shrinkage, but if selling, always figure in
the fraction or else take it out.
The following table is sufficient to dem-
onstrate: A ^-gallon can measures inside
from bottom to top, ijy2 inches. This
measure is for all ^-gallon cans.
15% in. is 4^ gal.
14 in. is 4 gal.
[ in. is 3^ gal.
42 Standard Recipes For
iol/2 in. is 3 gal.
8 24 in. is 2l/2 gal.
7 in. is 2 gal.
5M in. is \y2 gal.
3J/2 in. is i gal.
1 24 in. is y2 gal.
Cans of any other size can be figured out
on the same principle, allowing 3^ inches
to i gallon.
TO ESTIMATE THE AMOUNT OF
CREAM IN A CAN.
This is not only a correct way, but saves
handling or taking out the ice cream.
First — Provide yourself with a yardstick,
cut a hole in the end of it near the 36-inch
number, as you will use the number i and
so on. The hole is to hang the measure up
by on a nail.
Now say you have a ^-gallon can partly
filled with ice cream. Insert your measure
by using the No. i in figure end down in
the cream to the bottom of the can. With
your thumb and finger, catch your measure
even with the ice cream, draw out your
measure and see what it registers. For ex-
Ice Cream Makers 43
ample, say jl/2 inches, that would be 2 gal-
lons and i pint. But leave off the i pint.
LOSING MONEY.
Most ice cream makers claim they can
double up their cream in bulk by freezing,
and here is where the proprietor loses his
money.
He figures on so many gallons a day, fig-
uring before the goods are turned out, on the
basis of the cream doubling up. Now if
you count up your season's run on ice cream
and figure the Whole input and the whole
output, to make a long point short, you will
find instead of doubling up at the end of
the season, you have about 9^ gallons in-
stead of 10, to each batch frozen. Not more
than 9^4 and perhaps 9T4 gallons to every
10 gallon freezer. To be sure not all comes
from the not raise, but from the transferring
shrinkage and mixing new batches and
various other reasons. I suggest to be safe,
figure your cost from the 9 J4 -gallon to a
lo-gallon batch or freezer when frozen
standpoint.
P. S. — Not to find fault with my fellow
44 Standard Recipes For
workmen, but too many men crowd their
batch to be frozen above the set or standard
measure so the cream will crowd the meas-
ure when frozen. Factories that keep strict
account of each and every article used dur-
ing the day's run and the cream made from
it can soon see how the raise and profit has
been for the day.
ICE CREAM MIXTURES.
First — Plain for Freezing and Moulding.
This cream is best adapted to the retail
business on account of moulding in fancy
forms, and I will give it in two recipes, both
of which are commonly used, but I prefer
the second, and above all recipes I prefer the
condensed cream both for retail and whole-
sale trade, for it is a delicious eating cream
that I find suits the public and not only
keeps better, but is always smooth and never
geis icy by standing. It does not need the
care that all other ice creams do.
No. i Mixture — Plain cream- -5 gallons
4 days old cream, 6 Ibs. granulated sugar, 3
oz. good vanilla. Will freeze up to 10
gallons.
Ice Cream Makers 45
No. 2 Mixture- -5 gallons 4 days old
cream, jl/> Ibs. sugar, 7 oz. gelatine, 4 oz.
vanilla.
No. 3 Mixture — 4^ gallons cream, jl/2
Ibs. sugar, yolks of 24 eggs, 4 oz. vanilla.
No. 4 Mixture — 4^ gallons cream, 7 Ibs.
sugar, yolks of 12 eggs, 4 oz. gelatine, 4 oz.
vanilla.
The above creams are all good. The use
of the egg whites is left out because they
do not freeze up so good and weaken the
keeping quality of ice cream. Do not fear
detection using eggs, they make a nice
flavored cream and combine well in the mix-
ture, as well as giving a nice color to the
cream. For some city trade it is preferable
to most any other cream.
CHEAP MIXTURES.
There are numerous kinds of prepara-
tions on the market but nothing that can
perfectly fill the place of cream. They act
principally as smoothers and are principally
made up from these different articles or a
combination: English powdered arrow
46 Standard Recipes For
root, flour, ground gelatine, gum arabic,
sago, tapioca, iceland moss, glycerine, etc.
Cheap ice cream recipe- -2 gallons cream,
2 gallons of milk, 7 Ibs. sugar, 24 eggs and
flavor. Beat the eggs, then beat them into
the milk over a fire. Stir all good until,
when you stick a knife blade in and on draw-
ing it out, you can see a coating on the blade
thick like thin whitewash, then it is done.
Next put the sugar in the cream, stir good,
then mix all your other ingredients, cool it
and freeze. Will freeze up close to 10
gallons.
TO DISSOLVE GELATINE.
Always save out of your measured up
batch of cream or milk from 2 to 3 quarts
to melt the gelatine in. Soon as thoroughly
dissolved do not cook it any more, or it some-
times curdles.
No. 2- -3 gal. milk, i gal. cream, il/2
gal. condensed, 8 Ibs. sugar, 12 oz. gelatine,
4 oz. vanilla. Take 3 qts. of the milk, stir
into it the gelatine, set the can in a pan of
water over heat to dissolve, stirring at times.
Ice Cream Makers 47
When the gelatine mixture is dissolved, mix
all the other ingredients in, then strain and
freeze.
No. 3 — 2l/2 gal. cream, 2l/2 gal. milk, jl/2
Ibs. sugar, 4 oz. vanilla, 10 oz. gelatine.
No. 4 — 2 gal. milk, i gal. condensed
cream, 2l/2 gal. cream, 8 oz. gelatine, jl/2 Ibs.
sugar.
No. 5 — i gal. condensed cream, i gal.
water, l/2 Ib. flour, 3 gal. milk, jl/2 Ibs. sugar,
3 oz. vanilla. Mix flour in the water, stir
it good over the fire until it boils, then mix
all, strain and freeze.
No. 6- -5 gal. milk, l/2 Ib. flour, 8 Ibs.
sugar, flavor. Work as No. 5.
No. 7- -5 gal. milk, 8 Ibs. sugar, 12 oz.
gelatine, yellow color to suit, 4 oz. vanilla,
2 tablespoonfuls soda.
BEST ICE CREAM FOR WHOLE-
SALE OR RETAIL.
This recipe I now write, I find to be su-
perior to anything I have ever made or ever
found anywhere; besides, it has always a
solid, firm, good body, fine rich flavor, and
48 Standard Recipes For
never needs any reheating. It never gets
icy. Lay aside your prejudice and give it
one fair trial. It suits everybody's taste.
CONDENSED CREAM MIXTURE.
4J/2 gal. 4- day old 20 per cent, cream, i
gal. condensed cream, 4 oz. good vanilla
i tablespoonful soda. Save out two quarts
of your cream and melt your gelatine in it
in boiling water bath, mix your sugar and
the 4 gals, of cream, stir until dissolved then
stir in your y2 gal. with the dissolved gela-
tine, then your i gal. of condensed cream,
then your vanilla, then your soda, strain
and freeze.
The soda acts as a sweetener, lightener
and a preventive against cream taking any
bad flavor, especially in long storage in the
cans.
The above batch will freeze up full 10
gals. Do not freeze it too stiff, better to
be a little soft rather than too hard, as it
gives the cream a chance to ripen up when
repacked, which should be done as soon as
frozen.
Ice Cream Makers 49
WHOLESALE MIXTURE FOR FAC-
TORY CONVENIENCE.
Two Batch Size — 9 gal. cream, 2 gal. con-
densed cream, 15 Ibs. sugar, 14 oz. gelatine,
8 oz. vanilla, 2 tablespoonfuls soda. Keep
out one gal. of the cream to melt up the gela-
tine in.
Three Batch Size — 13% gal. cream, 3
gal. condensed cream, 22]/2 Ibs. sugar, 21
oz. gelatine, 12 oz. vanilla, 3 tablespoon-
fuls soda; keep out il/2 gal. of the cream
to melt the gelatine in.
Four Batch Size--i8 gal. cream, 4 gal.
condensed cream, 30 Ibs. sugar, 28 oz.
gelatine, 4 spoons soda, 16 oz. vanilla.
Five Batch Size- -22^2 gal. cream, 5 gal.
condensed cream, 37^ Ibs. sugar, 35 oz.
gelatine, 20 oz. vanilla, 5 spoons soda; this
last will freeze up 50 gals, of ice cream.
For 100 gals, of frozen cream double up
the above amount which will make 10
batches of 10 gals, each when frozen, or the
100 gallons.
If you want a 200 gallon mixture, mul-
tiply each article in last recipe by four
5° Standard Recipes For
and you will have it. Before mixing do not
forget to keep out two quarts of cream to
each 7 oz. of gelatine to be dissolved.
PURE FOOD LAW CREAM.
You can make a condensed cream or
evaporated cream by the recipe given in
this book, and by adding one gal. to four
gals, of cream will bring the butter test up
higher and make a better ice cream than all
plain cream. Also it will stand up better,
to use 2 of condensed cream to 3 of cream,
7l/2 Ibs. granulated sugar, 3 oz. vanilla.
Do not freeze or pack it too hard.
IMITATION ICE CREAM.
No Cream. No Milk.
This recipe I only produce to show what
can be done, and I failed many times in
trying to accomplish and imitate a mixture
of oil and water so it would mix and re-
semble ice cream. My last experiment was
a grand success, so much so I gave out
samples, and all who tried them said, "what
fine cream!" and they were astonished when
c
H
HH
HH
PI
M
O
>
W
M
N
i— I
2
O
c
o
Ice Cream Makers 53
I told them what the mixture was they had
eaten for ice cream.
Recipe :
Yolks of 5 eggs.
il/2 pts. -granulated sugar.
3 pts. water.
i pt. tasteless cottonseed oil.
y2 oz. corn starch.
*4 oz. fine salt.
Straight vanilla, 2 oz.
Bring the water and sugar to a boil,
dampen the corn starch well, stir and grad-
ually stir it into the sugar and water and boil
until it shows thick. Now mix oil with the
yolks, beat hard, adding the yolks slowly.
Cool the first mixture to a blood heat, then
beat it slowly and good into the oil and egg
mixture; add the vanilla and freeze. The
color is like ice cream, the grain is smooth,
and if the oil is tasteless you will be sur-
prised at the imitation.
PURE FOOD LAW RECIPE.
In this recipe so as not to lower the test
of butter fat in cream, make condensed or
54 Standard Recipes For
evaporated cream from the same cream you
intend to freeze, using nothing but cream
boiled down so that 5 qts. is only 4 qts. when
done. Now the mixture is as follows: 4^
gal. 20 per cent, cream, i gal. of your evap-
orated cream, jy2 Ibs. granulated sugar, 3
oz. vanilla, 3 oz. best gelatine; mix as usual
and freeze.
Now a suggestion if there are any objec-
tions to the gelatine. If the pure food law
allows the cheese makers to use liquid ren-
net in cream, I ask could they prohibit us
from using the same thing in cream. Just
because one man is a cheese worker, the
other an ice cream worker, and both goods
are to be eaten, I claim no such law could be
enforced, so I will suggest about 8 table-
spoonfuls of liquid rennet could be used in
one gallon of luke warm cream, the cream
to be taken from the batch and frozen in
place of a filler, thickener, or gelatine.
IMITATION OF PURE CREAM.
There is nothing that can fill the place
of cream, but the following recipe will come
Ice Cream Makers 57
as near to doing it as any article I have tried.
5 gal. new milk, 8 oz. English powdered
arrow root, 4 oz. gelatine. Take one qt.
of the milk and dissolve the gelatine in it
as in previous recipes, and one qt. to do the
arrow root likewise. Now this should have
a little yellow cream color added and if you
do not care to use color, substitute the yolks
of 10 eggs beaten, then add to it the arrow
root. While hot mix all extra good and
strain. Use as cream.
TO WORK UP TURNED OR SOURED
CREAM INTO ICE CREAM.
To 5 gals, of turned cream use six large
tablespoonfuls soda, stir it well in, then add
all to 5 gals, of sweet cream. It cannot be
detected. But do not use any of this to melt
gelatine in as it will curdle. Use more or
less soda as to the sourness of cream; if
too rank let set l/2 hour and skim i inch off
the top.
TO MAKE CONDENSED CREAM.
Take, for example, 5 gals, cream, not too
old, put it in a kettle over the fire, stir good
Standard Recipes For
and try often by sticking a case knife blade
into it, and on drawing it out when it is
coated over like thin whitewash, it has
cooked enough. Now have a zo-gallon can
in ice; pour in the cream and stir brisk and
good, and it will soon cool up for use. The
quicker cooled the better flavored cream
you will have.
The above you will find extra good to
add to thin cream to bring up the body.
Condensed milk can be made by the above
example also and gives good satisfaction in
wholesale ice cream.
Another Condensed — 5 gal. cream, 8 oz.
English arrow root.
Another — 5 gal. cream, 8 oz. English
arrow root, 4 oz. gelatine.
Another — 5 gal. milk, 10 oz. English
arrow root, 6 oz. gelatine, color or not as you
please.
A CHEAP GRADE OF ICE CREAM.
4 gal. milk, i gal. water, 4 Ibs. sugar, to
oz. arrow root, 6 oz. gelatine, little color,
dissolve and work as in the first recipe.
• »
Ice Cream Makers 61
In making condensed cream on a large
scale it must be done by steam, the cream
well cooked in cans brim full and soldered
up hot or it will not keep. The condensed
cream recipes I give will keep longer than
plain cream if kept in ice, as you do your
cream. I have kept it a month not sealed.
Try to make your own condensed.
CHOCOLATE PASTE FOR ICE
CREAM.
This chocolate works nicely for candy ice
cream, and thinned down for the soda foun-
tain or bake shop. A fine article can be
made by this recipe, also by using cocoa in-
stead of bitter chocolate, as suits your fancy.
I prefer the following formula:
Take 2l/2 qts. water, 4 Ibs. bitter choco-
late, 8 Ibs. granulated sugar. Take \y\ qts.
of the water, let it come to a boil; have the
chocolate shaved fine and stir it in until it
curdles up thick like corn meal, now add
all the sugar and stir good until the batch
works down smooth; then add the other i}4
qts. of water and set all on the fire ; stir good
62 Standard Recipes For
until it comes to a simmer. Pour into a can
or jar for future use. Powdered cocoa can
also be used instead of the bitter chocolate.
TUTTI FRUTTI MIXTURE FOR ICE
CREAM. NO. i.
Example: il/2 Ibs. white crystallized
pineapple, il/2 Ibs. red crystallized pine-
apple, \y2 Ibs. red crystallized cherries, 2
Ibs. angelica, cut all in small pieces, mix up
and put them in a jar. Take l/2 pt. of any
mild wine, pour it over and shake all up
good and set aside for use.
PISTACHIO PASTE FOR ICE
CREAM.
Have a large bowl or pan, place in it i Ib.
almond paste, cut fine, y\ Ib. glucose, rub all
smooth ; add J4 pt- simple syrup, and enough
green color to give it a dark hue; mix
smooth. Jar away for use.
STRAWBERRY— COLOR AND
FLAVOR. NO. i.
Take a 4-qt. bottle, put into it red color
liquid 2 oz., add to this 3 qts. good straw-
Ice Cream Makers 63
berry flavor, shake well. Now have a three
cornered piece cut out of your bottle cork,
lengthwise, so you need not remove the cork
but simply dash out your flavor and color, 5
to 8 dashes being sufficient for 5 gals, of mix-
ture. Try it first, as flavors vary in strength ;
stir up your batch. It should be just the right
color and just so you can taste the flavor
nicely, if not so, add or diminish it correctly
and you then have it ready for future use.
See strawberry ice cream.
Have filberts roasted for ice cream, es-
pecially for the New York, and rolled fine;
keep in a tin box. All nuts should be rolled
or chopped fine for cream use.
NO. i CHOCOLATE ICE CREAM.
For 10 gals, after it is frozen- -Take your
amount of mixture to be frozen and put it in
the freezer. Add 4 oz. vanilla, i qt. of the
chocolate paste (mentioned before). If you
want it extra dark you must use a little
chocolate color. Place in your dasher and
freeze as for plain or vanilla cream.
64 Standard Recipes For
TUTTI FRUTTI ICE CREAM.
As in above (No. i ) add 2 qts. of the tutti
f rutti preparation and freeze as for vanilla.
STRAWBERRY ICE CREAM.
As in above (No. i) add 2 qts. of pre-
pared strawberries, 6 to 8 dashes of the pre-
pared strawberry flavor (before mentioned) .
Freeze as No. i. If you use fresh berries
add il/2 Ibs. sugar and mash all good before
adding them.
FRUIT ICE CREAMS.
Work as for strawberry; color to suit the
fruit.
FANCY ICE CREAMS.
You seldom get an order for more than
2 to 4 qts. of these, so I will give you the
quick method of making them and you can
double up the quantity by multiplying the
quarts and the amount accordingly when
Ice Cream Makers 65
necessary, using frozen vanilla ice cream to
make them.
NEW YORK ICE CREAM.
Take i qt. vanilla ice cream, beat up the
yolks of 2 eggs a little with 2 teaspoons of
fine sugar; beat this into the cream with i
heaping tablespoonful of roasted filberts cut
fine; flavor with one tablespoonful of good
brandy; beat all to mix; then pack as any ice
cream.
TUTTI FRUTTI.
i qt. ice cream, 2 heaping tablespoons
tutti frutti mixture; beat in and pack in ice.
CHOCOLATE.
i qt. ice cream, beat in 4 tablespoons of
chocolate paste and pack away in ice.
STRAWBERRY.
i qt. of ice cream, a dash of prepared
flavor (mentioned before), 4 large table-
spoons of prepared strawberries; proceed as
before. Or any kind of fruits may be worked
in on the same method.
66 Standard Recipes For
LEMON ICE CREAM.
If for wholesale, use the best lemon oil
sparingly and a little yellow color.
Orange ice cream, if wholesale, the same
as lemon.
If retail, take either oranges or lemons,
grate a few of the yellow outside rind, put
it in a mortar with granulated sugar enough
to grind and rub it down good, then a little
alcohol and water mixed; rub good, then
strain it through a cloth and bottle for use.
Lemon Cream — i qt. ice cream, 2 table-
spoons of the prepared flavor above, a little
yellow color, juice of one lemon, juice of one
orange; beat all and pack.
EGG NOG.
ll/2 qts. whipped cream, 12 oz. powdered
sugar; whip the cream stiff, stir into the
cream the sugar; \y2 pts. egg yolks, 10 oz.
powdered sugar; beat the eggs good with
the sugar over the fire, set off and continue
to beat, off and on, until cold. Then mix
the two together, stir in 3 oz. good rum and
a dash of good nutmeg powdered fine; pack
Ice Cream Makers 67
away in plenty of ice and salt to harden be-
fore sending out. The above usually makes
about i gallon when finished.
ORANGE.
i qt. ice cream, orange flavor, juice i
lemon, juice i orange, orange color — red
and yellow makes orange color.
Other fruit creams are made on the same
principle, chopping up the large pieces of
fruit, mixing a little sugar to sweeten, and
color as to the fruit used. If you want a
gallon, multiply all by 4; if you want 5 gal-
lons, multiply by 20 and cut your ice cream
measure about two to three quarts short.
If you want to freeze 5 gallons for 10
gallons, mix the ingredients, add them and
freeze.
MAPLE MOOSE.
i qt. ice cream, burnt sugar to give it a
dark wine color, y2 teaspoonful maple flavor
according to strength, yolks of 2 eggs; beat
the egg yolks with 2 tablespoons sugar; then
beat all into the quart of cream and pack.
A good maple syrup to have on hand — 10
68 Standard Recipes For
Ibs. maple sugar, il/2 qts. water; dissolve
completely by heat but do not boil it, then
add 2 Ibs. of glucose and stir extra good,
then strain it for use. When done it will
register about 220 degrees. The glucose will
keep it from graining.
FROZEN PUDDINGS.
There is a great variety of these goods,
and, I find most every city that I have
worked in varies somewhat, as to the styles
and make up. So I will give a few choice
formulas and ideas as follows:
CHESTERFIELD. — i quart condensed ice
cream, any ice cream can be used, l/2 lb.
maroons, i qt. of whipped cream, 6 oz. pow-
dered sieved sugar, 4 gills nayan, yolks of 3
eggs, pinch nutmeg, stir the whipped cream
after beaten into the ice cream gently, beat
the eggs with 3 tablespoons of powdered
sugar, then mix all gently and put into a
round mould to harden in ice and salt, any
mould may be used. To take out draw a lit-
tle water on and turn the pudding out into
packer. Plenty of ice and salt.
Ice Cream Makers 69
Supply sauce for puddings if called for,
but never push them as it is hard to get the
price for the extra trouble.
SAUCE FOR ICE CREAM PUDDINGS. — Take
a small amount of cream, beat up say 4 eggs
to the qt. of cream, l/2 sheet gelatine, 4 table-
spoons sugar, 2 tablespoons vanilla, mix all
in a farina boiler and cook until a little thick,
pack in plain ice.
Some use whipped cream sweetened and
flavored for sauce. It saves time and is very
nice, also it can be colored a delicate shade.
Pack in ice, no salt.
APPLE ICE CREAM PUDDING. — Cook the
desired amount of apples, pared and cored,
to a thin jelly, strain by rubbing through a
fine sieve, beat it with sugar to sweeten, y2
Ib. powdered sugar to each Ib. of apple pulp,
beat this into a hard frozen ice cream, using
plenty, but do not forget to pack it well with
plenty of ice and salt and at times open it up
and give it a beating to keep down the grain.
This serves well with the whipped cream
sauce.
Either pack the pudding in the mould or
in the ice cream can as wanted.
70 Standard Recipes For
LA MALANAISE. — 2 qts. cream, frozen,
beat up the yolks of 4 eggs with 4 spoons
sugar and teaspoonful of extract of nectar-
ine, i pt. of strawberry jam rubbed through
a coarse sieve, now beat all into the ice
cream, cut into small dices, 2 oz. red and 2
oz. white pineapple crystallized, 2 oz. an-
gelique, stir this in and freeze by packing
in ice and salt.
DUCHESS. — i qt. condensed ice cream,
any ice cream will do, i pt. frozen orange
ice, 2 oz. fine cocoanut, J4 It), roasted filberts,
let come to a boil, y2 pt. cup of cream, pour
over the two nuts, let set awhile to soften,
then strain off the cream and use only the
nuts, run it through a fine cutter. Beat
everything together and freeze in a mould.
Take out and repack. Paint top with thin
burnt sugar after it hardens up.
VICTORIA. — i qt. condensed ice cream, i
pt. whipped cream, 4 oz. powdered sugar,
4 tablespoons any good wine, ]/2 Ib. angel
food cake, 4 oz. maraschino cherries, YZ pt.
raspberry jam.
If the raspberry jam is stiff enough cut it
Ice Cream Makers 71
into small pieces and stir into the ice cream.
Beat the whipped cream, add the sugar
and also gently stir it in, then the wine.
Dissolve the gelatine in just enough water
to cover it, strain and beat it in gently.
Cut 4 oz. cherries and stir in, cut the cake
in as thin slices as possible, line your mould
and fill with your mixture and freeze, then
repack.
LA FRANCAISE. — i qt. ice cream, 8 oz.
powdered sugar, 6 yolks of eggs, 4 table-
spoons vanilla, i teaspoonful cinnamon
flavor, y§ pt. chocolate paste, 4 oz. blanched
almonds, beat the eggs and powdered sugar
a little and beat into the ice cream, the va-
nilla also the chocolate, cut fine the almonds
and finish, then mould in an oblong box
mould. Plenty of salt and ice and repack.
Mould in long narrow mould to be cut in
square blocks.
LAKlNNAlRD. — i qt. ice cream, i pt. milk,
]/2 lb. maple sugar, 2 large tablespoons of
English arrow root, % lb. pecan goodies, 2
yolks of eggs, break fine the maple, add to
the milk over the fire until dissolved, beat
72 Standard Recipes For
the eggs a little and stir in, beat good, cool
up in ice, cut the nut goodies fine and beat
in, then beat all together, fill a round flat
mould, leaving top space to ice with l/2 pt.
whipped cream. Mould and repack.
MONTROSE. — 2 qts. of ice cream, il/2 pts.
milk or condensed milk, 8 oz. powdered
sugar, 34 oz- gelatine, 4 egg yolks, 4 table-
spoons vanilla, 2 of lemon extract, l/2 Ib. figs,
6 oz. sugar; boil the figs in water to cover
them until tender, rub the soft pulp through
a colander, beat the eggs and sugar together,
mix with the pulp, cook the milk and gela-
tine, cool up and also strain into the above;
now take a square box mould and fill in the
bottom with a qt. of the ice cream, then
pour in your mixture. Color the other qt.
of ice cream a pink strawberry color, flavor
and beat it soft so it will pour even on top;
do not do this last too quick; give the center
time to set a little first, then ice and salt up
to freeze, then turn it out and repack.
In the above recipe it does not take long
to freeze the puddings, 30 minutes to i hour
is sufficient.
Ice Cream Makers 73
Different ice cream makers often have
the same name, but a different mixture for
the goods turned out. Whatever you make,
make it good.
NESSELRODE. — i pt. double cream, y2 pt.
maroons (chestnuts), 8 oz. powdered sugar,
2 tablespoons vanilla, 3 oz. seeded raisins,
2 oz. sultanas, 2 oz. citron peel, small tea-
spoon salt; beat the cream as stiff as possible
without buttering it, stir in the sugar, then
vanilla and raisins; cut the citron fine, add
a tablespoonful of sugar and beat fine in a
mortar, then add and stir all together gently
to mix and freeze in a mould.
I think a good brandy flavor improves
this, but some object ; some prefer it thinner ;
I prefer the above mixture.
PAREE CREAM. — Make a qt. brick of New
York ice cream, freeze it, have a round
mould or square mould to hold 2l/2 qts., cut
the brick so as to form a square in the center
of your mould, now make a qt. of good tutti
frutti ice cream and fill in all around your
center piece, ice the top with whipped
cream and freeze and repack to deliver.
74 Standard Recipes For
EXTRA FINE CUSTARD FOR FROZ-
EN PUDDINGS, ETC.
Have a kettle. Put into it, for example,
10 egg yolks (no whites) , 6 oz. medium fine
sugar. Cook over the fire by whisping and
beating continually until it commences only
to thicken, then strain immediately. To the
above amount add i qt. of frozen ice cream
and a dash of maraschino flavor and freeze
as for any ice cream. The above amount
makes about 2 to 2% qts. for a round mould.
These are usually decorated with whipped
cream.
MANDARIN BOOMS.
Take any desired number of even sized,
large choice blood oranges that have a rich
looking peeling; cut them crosswise in
halves, take out the pulp; fill one half with
a nice tutti frutti cream and the other half
with a good lemon ice. Place the two halves
together and set them into the ice case, or
packer can, as for any kind of cream.
•
Ice Cream Makers 75
HOKEY POKEY.
5C. BRICKS.
There have been quite a number of recipes
for hokey pokey but they are very simple to
make by taking a medium cheap, or cheap
ice cream, with a little more gelatine than
for ordinary use, and filling your moulds,
packing them in plenty of fine ice and salt
for one hour. Then dip the mould in water
two or three times, then turn them out and
cut into desired 5c blocks. Wrap and pack
as for ice cream. A suitable tin box mould
for this kind of moulding: Ice box 13x2^-
X2^?, or you can use ice cream brick moulds
as in the following :
3 gal. of milk, il/2 gal. of cream, i gal. of
condensed milk, 8 Ibs. of sugar, 12 oz. of
gelatine, 4 oz. (or more) of vanilla extract.
Put the gelatine into a double boiler with
2 qts. of milk to dissolve. Mix the other
ingredients and stir them well, then strain in
the gelatine. Freeze \vith a constant speed
from start to finish, using 8 Ibs. of coarse salt
to 1 20 Ibs. of crushed ice. After starting the
machine pile on all the mixed ice and salt
j6 Standard Recipes For
you can, and add more as it works down
even with the lid. With the machine run-
ning at 140 revolutions a minute, this batch
should be crowding the lid of your 10- gallon
freezer in 12 minutes. Then put on y2 Ib.
of salt and run 3 or 4 minutes longer to stiffen
it up ready for moulding. Make up into
quart bricks which will cut into eight 5-cent
bricks. Pack the bricks in ice and salt, using
6 Ibs. of salt to each large pail (30 Ib. candy
pail) of crushed ice. Put half a pail of
mixed ice and salt in the bottom of a 10
gallon packer and fill up with bricks, allow-
ing about a foot for ice at the top. Leave
standing for 2 hours at least, as the cream
to be cut up should be harder than for quart
brick delivery.
A ^-gallon packing can will just hold 100
small bricks. Ice up the packer before be-
ginning to cut the bricks. Use waxed paper,
7 by 9 inches, for wrapping. It can be
bought in y-inch rolls and cut off as required.
Take a brick (one at a time) out of the
ice pack, give it a turn or two in a pail of
cold water, remove the lid and drop the
Ice Cream Makers 77
cream onto your cutting board or table.
Cut the quart brick into eight pieces, wrap
quickly and pack them in the iced up packer.
For moulding a large number I recom-
mend 4-quart or 8-quart bricks. The 4-
quart should be kept in the ice and salt for
3 or 4 hours. The larger bricks should be
left in the pack overnight; and in this case
it is advisable to leave out the plug. These
larger bricks are marked so that it is easy to
cut them evenly. Split them lengthwise in
the center first, then crosswise, then the four
lengthwise again and you have 8 i -quart
bricks. As these are still to be cut up into
smaller bricks and wrapped, you can readily
understand that quick work is required.
A special cutter can be made by nailing
or bolting blades (cut out of heavy tin or
galvanized iron) between strips of wood of
the proper width. Such a cutter is good for
quick work.
The batch I have given here, frozen as di-
rected, should produce 320 £-cent bricks.
The cost, labor not included, varies in dif-
ferent localities, but on the average it will
78 Standard Recipes For
be about 30 cents a gallon. In 100 lots the
bricks should bring 3 cents or $9.60 per
batch ; in 500 lots, 2l/2 cents or $8 per batch.
The margin for labor and profit should
never be less than $5 per batch.
Never recommend mixed colors in 5-cent
bricks, and never agree to take back unsold
bricks; it is always unprofitable.
FROZEN TAFFETU.
33 egg y°lks-
2^2 qts. maple syrup.
2 oz. gelatine.
2 oz. vanilla.
5 qts. 20 per cent, cream.
4^ qts. double whipped cream.
Burnt sugar color.
Maraschino flavor.
Cook the egg yolks, beating hard and con-
tinually, adding gradually i qt. of the syrup
until they commence to thicken a very little.
This takes practice to do a good job and not
scorch the eggs. Beat the whipped cream
light. Dissolve the gelatine in i pt. of the
cream. Add the cream and balance of syrup
Ice Cream Makers 79
and cooked eggs and gelatine color and
freeze medium hard. Then add the flavor
and whipped cream and finish freezing.
FRENCH MARSHMALLOW
CREAM.
l/2 lb. powdered sugar, i qt. double cream,
l/4 oz. gelatine, J4 P*- cream, l/2 lb. good
marshmallows, *4 °z- vanilla, l/2 lb. Eng-
lish walnuts; beat the cream stiff; dissolve
the gelatine in the }4 P*- °f cream, cool a
little, then put into your gelatine a spoon at
a time of the whipped cream and gently stir
up the gelatine and continue until you have
all in. Roll the nuts and stir them gently
in, now cut up the marshmallows in fine
pieces and stir them in and the flavor and
sugar all together. This may be served
plain, or moulded, or in paddy cases.
Different kinds of creams may be and are
made after the name of the most prominent
article used, such as caramel ice cream, col-
ored with caramel burnt sugar, bisque pow-
dered macaroons, cocoanut, walnut, coffee,
coffee extract, roasted filberts ground fine,
80 Standard Recipes For
raspberry, pineapple, burnt almond, pow-
dered nectarine fruit, banana, apricot, peach,
brown bread, ginger preserved and cut fine,
maraschino flavor or cherries, noyan flavor,
etc. The same may be said of ices.
Philadelphia ice cream is a cooked cus-
tard of cream, eggs and sugar.
Delmonico is the same, usually using one-
third milk instead of all cream.
Some workmen make the above goods
under a name to suit their fancy; too much
so.
STRAWBERRY FLIPP.
Take l/2 lb. tapioca, soak it in water over
night, then cook it clear. Dissolve l/\ oz. of
gelatine in water to cover it and strain into
the tapioca with 8 oz. sugar ; stir in i qt. pre-
served strawberries; pack in any mould to
suit your fancy. When taken out to repack
floor it on an angel food layer cake, slice and
place one layer on top, press it down gently,
trim off the top for the sake of effect, and re-
pack for delivery.
Ice Cream Makers 8 1
INDIA DESSERT CREAM.
For i qt. of ice cream, take 6 oz. fine co-
coanut, dampen just a little, then take a
board or a pan, sift fine sugar on it and
spread the cocoanut on it thin; bake a nice
dark brown color in a very hot oven, quick;
take it out, turn it over and repeat. When
cold cut it up and run it through a fine chop-
per for beating into the cream. Color the
ice cream a little with burnt sugar, maras-
chino flavor.
ICES.
Different fruit ices are mostly made from
a stock ice or body consisting of water,
oranges, lemons, sugar, gelatine, glucose and
whites of eggs, too much of the latter article
and they will not stand well. By adding
fruits run through a colander or sieve and
sweetened will give you the kind of ice ac-
cording to the fruits used, so I will give you
some first class recipes to go by.
LEMON. — For a 5 gal. batch, 25 lemons,
20 oranges, 6 Ibs. granulated sugar, 2 oz. glu-
cose, 2 oz. gelatine, 10 qts. water, 2 egg
82 Standard Recipes For
whites, small teaspoonful tartaric acid. Take
the juice of the lemons and oranges, add it
to the water, then the sugar, stir it well to
dissolve; dissolve the acid in y\ glass of cold
water and add it; then melt the gelatine in i
pt. water over heat; add to it the gelatine
and stir until melted and strain all into your
freezer except the two egg whites and freeze
as for ice cream, using more salt when done,
beat the eggs with spoonful of sugar and beat
into the lemon ice.
One gallon batch — 8 lemons, 6 oranges, 3
Ibs. sugar, y\ oz. gelatine, 2 oz. glucose, i
egg white. Proceed as in the 5 gal. batch,
after straining all ingredients into the can,
add enough water to make the batch 3 full
quarts before freezing.
Other fruit ices are made the same way,
adding from i pt. to i qt. of fruit, then the
same amount of water.
ORANGE. — Make the orange ice exactly
the same except you use 20 lemons and 26
oranges and orange flavor.
No. 2. If you want a strong flavor of
either one of the above, take and grate the
Ice Cream Makers 83
outside rind of 3 of the fruits wanted, add a
large tablespoonful of granulated sugar, put
all in a mortar and rub down, add y^ glass
of water, rub good, then strain into your
batch.
CRANBERRY ICE.
Make the body as for any fruit ice men-
tioned. 2l/2 qts. cranberries. 3 qts. water.
Cook soft and rub through a colander or
coarse sieve. Add i% qts. heavy syrup, or
about 5 Ibs. sugar, if no syrup. A pinch of
soda to take away the bitter taste.
The above amount is suitable for 2 to 2^/2
gal. batch making allowance for water and
sugar. Some workmen prefer to add 1-3
cooked apples so as to tone down the cran-
berries, and a little red color, all to your
fancy.
STRAWBERRY. — This can be made either
from lemon ice or orange ice by using ^l/2
gals, of the frozen ice and rubbing 2 qts. of
the berries through a sieve or colander and
sweeten, then beating it into your ice, or you
can freeze up a batch on the same principle,
giving it a little color for effect's sake.
84 Standard Recipes For
QUICK METHOD.— Now if you have lem-
on ice in stock and you want to make orange,
proceed as follows : Beat in the No. 2 orange
flavor until you kill the lemon flavor and
add a very little orange color.
STRAWBERRY. — % qt. of ice, beat in 4
spoons of sweetened berries, a little flavor,
then color and ice up. Other small quick
orders for fruit ices can be made the same
way.
WHOLESALE ICES.
For 10 gal. when frozen:
23 qts. water.
15 sheets gelatine, or 2 oz.
1 8 Ibs. sugar.
5 oz. fruit acid.
5 qts. any kind of fruits-juice or pulp.
Dissolve the gelatine in i pt. hot water. Add
all and strain after stirring to dissolve the
sugar. This takes about 20 minutes to freeze
with about 9 Ibs. of salt to your ice. Speed
of the machine, 150 revolutions.
ROMAN PUNCH. — Add to the above i qt.
good dark rum before freezing and proceed
the same, using 2 Ibs. more salt on the ice;
Ice Cream Makers 85
adding 3 doz. lemons, 3 doz. oranges instead
of fruit.
FRUIT ACID. — A fine ice of any kind can
be made by this recipe. They are just as
fine flavored as to use lemons or oranges for
them and less work. I recommend this rec-
ipe very highly. Take 3 qts. water, 3 sheets
gelatine, 4 Ibs. of sugar or il/\. qts. of syrup,
place of sugar; % oz. fruit acid, or i pz.
acid to the gallon, 4 to 5 Ibs. sugar to the
gallon ; i qt. of fruit extra ; or dissolved citric
acid in cold water enough to make it taste
instead of the fruit acid, i qt. of grated pine-
apple, or i qt. of any fruit, whites 2 eggs,
beaten with a spoonful of sugar, when frozen
beat the whites in with a paddle, dissolve
the gelatine in a little water, add all together
and freeze. The above amount will make
close to 2 gal. frozen.
PRUNELL. — Beat the yolks of 6 eggs with
y2 lb. fine sugar stiff, add the juice of i
lemon and i orange with ^ cup of water,
simmer all until thick, stirring all the time;
now beat the whites of 2 eggs with 2 spoons
fine sugar until stiff, whip the ist batch
86 Standard Recipes For
into the last one. Have cut fine 2 oz. Prun-
ellas, rub them good in powdered sugar and
stir into the batch and mould.
ROMAN PUNCH.
i qt. lemon ice, y\ pt. good rum. Beat
good and ice up.
NO. i BODY ICE.
ICES FOR i GALLON SIZE.
3 qts. water.
6 oranges.
6 lemons.
4 Ibs. sugar.
% oz. fruit acid.
% oz. gelatine.
In y2 cup hot water. Mix and strain all.
Freeze with more salt than for ice cream.
RUM PUNCH.
Use the above recipe. Add 4 to 8 oz. dark
rum.
LEMON ICE.
Use the No. i stock or body ice, adding
6 lemons extra; little lemon flavor.
Ice Cream Makers 87
ORANGE ICE.
Use No. i as above. Add 6 oranges ex-
tra and orange flavor.
CHOCOLATE SEA FOAM.
1 pt. cream whipped light.
3 pts. milk.
2 Ibs. sugar.
4 egg whites.
2l/2 oz. chocolate paste.
il/2 oz. sheet gelatine.
Orange flavor.
Dissolve gelatine in i pt. milk, cool a lit-
tle and beat light; then beat eggs stiff, pour-
ing in the beaten gelatine last and beating
the while; then add all the other ingre-
dients, beat good and pour into a brick or
fancy mould to freeze 2 hours.
To serve use YZ pt. of whipped cream;
color it a pale green when whipping, and a
little pistachio flavor.
FRUIT ICES.
Use No. i, leaving out the fruit; substi-
tute l/2 qt. of any fruit rubbed through a
Standard Recipes For
sieve (no seeds), say pineapple or strawber-
ries. This last is often called sherbets.
APRICOT, PINEAPPLE, OR PEACH
SHERBET.
If peaches or apricots are to be used,
allow l/2 Ib. of sugar with the fruit, mashing
it into the fruit good before rubbing it
through the sieve. Or the fruit can be only
mashed and not run through the sieve as
some people fancy it best. Any fruit with
an acid should be treated with a little extra
sugar.
MALAGA PUNCH.
2 qts. lemon ice, 2 Ibs. grapes, il/2 Ibs.
fine sugar, i teaspoonful caramel, 6 oz. glu-
cose. Dissolve the sugar in the glucose with
the grape juice, beat into the ice, rub the
grapes through a sieve, add and beat in, pack
good and rebeat several times before send-
ing out.
FROZEN APPLES.
Take the desired amount of apples, pick
even sizes and extra large, pare and core
Ice Cream Makers
with an extra large space to be filled in, bake
these tender but not so they will fall down,
sifting powdered sugar well over them and
a little mace. Have an equal amount of sago
well soaked and cook until clear; stir in a
little sugar, fill the cores full with this.
When a little cool, the apples may be
touched up with a little red and green color,
then place in your cabinet well iced and
salted. A simple sauce can be served with
these if desired.
FRAPPES.
These are nothing more than any kind of
fruit ices such as are already given. Simply
frozen to a slush or else packed in a can not
frozen to a slush but packed with ice around
the can and salt enough to bring the cold up
good and cold.
UNFERMENTED WINE FRAPPE.
This is a large name and a large drink.
If once tried it will rank with the highest
f rappes made. My wife invented this for-
mula and served it for four hundred Meth-
90 Standard Recipes For
odist ministers, all of whom had a compli-
ment, and the way they drank you would
hardly think of a temperance cause. I will
give it as she gave it to me. The amount
made 13 gallons packed in 3 cans with ice
and salt. Juice of 7 lemons, juice of 8
oranges, 8 qts. of cherries, 4 i-qt. cans of
pineapple, 18 Ibs. granulated sugar, i oz.
citric acid dissolved in i glass cold water,
4 oz. strawberry flavor, 2 oz. red color. Dis-
solve the sugar in i gal. water over the fire,
add all together and bring the amount up to
13 gals, by adding water. The flavor com-
bined, I must say, was extra fine.
PINEAPPLE SOUFFLE.
Yolks of 4 eggs, i tablespoonful English
arrow root, juice 2 oranges, juice i lemon, i
Ib. sugar, y2 oz. gelatine, i qt. double cream,
l/4 pt. water. Dissolve the gelatine in the
water, beat the cream stiff. Stir the eggs,
arrow root and juices over the fire until
thick, then add the gelatine and when nearly
cold gradually add to the whipped cream
by lifting the cream up through it. Pack
in ice and salt.
Ice Cream Makers 91
BAKED ICE CREAM FLOTUNOS.
First have a set of irons the shape of small
paddy cakes. Then have a pan of cooking
oil hot. Then make a batter as follows: 2
eggs, i teacup sugar, l/+ teaspoon salt, i cup
of milk, i cup of flour. Beat the eggs lightly
with the salt and sugar, add the milk and
flour and beat all smooth. This will make
about 40 cups or cases edible to fill with ice
cream after which sift powdered sugar over
the tops. Punch a hole in a piece of sheet
iron, put the iron over a blaze of fire and
you will have a blaze of fire up through the
hole. Now quickly turn your box or paddy
case of ice cream up side down over the
blaze to scorch the sugar, or a gas jet can be
used to do the work. Now to use the irons
in the batter, first heat them in the hot oil,
then immerse them in the batter the suitable
depth to form the paddy cases, then stick
them in the oil to bake a nice color.
CHARLOTTE RUSSE.
This is whipped cream flavored, sweet-
ened and filled in cases to hold a small dish
92 Standard Recipes For
in amount. These are much nicer if packed
in an ice cabinet and delivered very cold.
Some decorate the tops of each with fruits;
they are very pretty and nice.
ANOTHER STYLE CASES.
Is to fill your cases four-fifths full of any
kind of ice cream, then decorate the top with
whipped cream and top off with a piece of
crystallized fruit.
WHIPPED CREAM.
Take, for example, i pt. of old rich double
cream, place it in a round bottomed kettle,
bowl or pan. And with a wire egg whip
beat it up light and stiff. Dissolve gelatine,
sugar, flavor and condensed cream can be
stirred into the above, or the above can be
beaten into ice cream or mixtures to enrich
the same. To freeze it simply pack it as for
ice cream, at times gently cut down the out-
side into the center to make an even freeze
of it.
CHARLOTTE RUSSE.
No. 2. Take No. 2 round cutter and cut
strips of good cake to fit your individual
Ice Cream Makers 93
cases; then line the insides with it and fill in
with whipped cream and decorate the tops.
These need not be packed in ice.
FRUIT ACID.
Dissolve in i Ib. of water, i Ib. of the best
citric acid and bottle for use.
BRICK ICE CREAM.
Have a i-qt. brick mould, drive a nail
through the center of the bottom and ham-
mer down the rough edges, place a piece of
paper in the bottom of the mould over the
hole, then fill in one-third full of vanilla,
finish with chocolate, fill the mould good and
put a slice of paper on top to project all
around l/2 inch, then press on your lid. Now
to freeze it: Throw a half scoop of fine ice
in a pail and i pt. of salt, place your mould
in the center, a scoop of ice on top, mix with
a pint of salt, cover it over and let it set one
hour. To take out, dump your pail up side
down, take your mould, dip it in water 3 or
4 times, take off the lid and paper, turn it up
side down and blow on the hole and the brick
94 Standard Recipes For
will slide out, wrap it in paper and pack it in
a 2-qt. can as you would so much ice cream.
These three colored bricks are called varie-
gated, as you see you would have a brick
chocolate, white and pink, which can be cut
crosswise in any size slices.
WHOLESALE BRICKS.
Now if you are in the wholesale business,
I advise using a 4-brick size mould and have
no less than a half dozen to use for quick
work. They can be cut into 4 i-qt. bricks;
there are moulded and frozen almost the
same, except in proportion, more ice and
salt. Where you can it is better to mould
large bricks late in the afternoon, at half-
past five o'clock; leave the plug out of the
freezer over night, throwing on more ice and
salt and shaking all to settle the ice. In the
morning take them out early and pack.
A SAVING IN MOULDING.
For my retail trade in brick ice cream, I
have invented quite a saving in time and ex-
tra trouble. I take my i-qt. brick boxes for
Ice Cream Makers 95
delivery, and simply line them with the
heaviest manila stick candy wax paper, hav-
ing it cut so the fit leaves square, even cor-
ners.
Now I mould my ice cream, using the
condensed heavy cream mixture, right into
the delivery box and place them in the extra
heavy iced and salted freezer or ice cave.
To be sure it takes about three times as long
for them to set solid, but the workman can
see at a glance the time and trouble saved
over the extra way of freezing and repack-
ing out into the delivery boxes. It will not
be long until some wise paper box factory
will take advantage of this and give to us an
oiled or waxed inside box for this purpose.
After the bricks set firm the wax paper
easily comes free from the frozen brick.
ROUND MOULD WITH A HEART
CENTER.
These moulds are supplied by any supply
house. They consist of 2 lids, i drum, i
heart center and i round lid with a heart
cut out of the center. To fill the mould first
96 Standard Recipes For
take a piece of wax paper and put on one
end of the drum, then a lid over and on it.
Set it down with the open end up. Now
place in your heart mould in the center;
have some extra soft vanilla cream, with
this you fill a paper funnel, folding in the
top, cutting of! the small end and filling
around your heart with it by holding the top
and squeezing out the cream.
When filled do likewise with some straw-
berry cream and fill the heart, then put on
the lid with the hole in and put a heart-
shaped stick in the heart. Someone must
hold down the stick solid while you pull out
the heart mould, thereby leaving the cream
in the center. Now place a paper on, then
the lid and freeze as in any brick work.
Another way is to have small heart
moulds, fill them and freeze; then push
them out, set them in the center of your
round mould and put vanilla cream around
them, refreeze the whole brick. After il/2
hours it is ready to take out same as any brick.
Ice Cream Makers 97
PACKING BRICKS.
I advise that each brick should be wrap-
ped with thin paper or white wax paper and
they can be packed on top of each other. Al-
ways have your cabinet or can well iced and
salted up before needing it, so it will be cold
and in good shape to receive the bricks. Use
plenty of salt to pack with the ice.
INDIVIDUAL FANCY MOULDING.
For a sample of these goods we will take
an individual apple mould, fill each half
with yellow cream or pale green colored ice
cream. Now put a cherry or piece of crys-
tallized fruit in one of the halves to repre-
sent a case; now close up your mould and
squeeze it shut tightly. Take a scoop of ice
and y\ pt. of salt; mix it and throw it in a
pail; put your mould down in the center of
it to be well covered; now it takes from 15
to 20 minutes to freeze. Then take it out
and proceed as for brick moulding.
To paint the apple use red color; weaken
a few drops with 10 times as much water.
Take a brush and paint J/£ of the apple up
Standard Recipes For
and down. Now if you used green color for
your cream you have one-half green and
the other half red. To decorate the apple
stick a clove in the small end and an artificial
Fancy Mould — Individual.
apple stem with a leaf and flower in the
stem end; pack them as you would brick
cream.
VARIEGATED INDIVIDUALS.
These you fill with chocolate, vanilla,
strawberry, New York, or Pistach, placing
each color in the mould proper to corre-
spond, as white between any two colors and
so on.
FRUIT COLORING INDIVIDUALS.
A most delicate effect can be made on
painting peaches or pears by the following:
Ice Cream Makers 99
Mould your peaches of a delicate color of
yellow; on taking them out of the mould
give them a quick dip into some ice water
to smooth the cream for painting. Now have
prepared some starch by coloring it a nice
pink; use water and color; when it dries rub
it through a sieve and box it for use. A
green can be made the same way.
Now to paint the pears or peaches, take
a bit of cotton, touch it into the starch, then
gently top one-half of your fruit and you
have the desired dull rich color of the fruit.
One important feature in taking out and
painting individuals is to do a neat clean
job. What would disgust your customer
more than opening up the packer to serve
her most admired friends, and find at first
sight that the individuals, though perfect in
make, are covered with dirty finger and
thumb prints, while others are stained and
daubed through handling, from other colors.
STICKERS IN INDIVIDUALS.
In freezing lilies or flowers in which you
must insert petal centers it is best to stick
2624D
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them in immediately when you take them
out of the mould, or if you do not it is usu-
ally the case after they set hard in the ice
case or can packer, then the wires will bend
in trying to put them in, so you will likely
have to use an awl or small knife blade to
first insert a hole, or you may also have to
cut off an inch of the wire stem as they bend
easily by a little pressure.
CRYSTALLIZING FRUIT.
FOR ICE CREAM WORK.
Pare and seed the fruit; then with a
pointed stick make holes in it. Now parboil
the fruit until tender, then drain; put in a
crock. Cover fruit with a hot sugar syrup.
The next day drain off the syrup, heat it and
pour it over again. The next day drain and
dry the fruit; then cook some sugar to 230
degrees, stir it until it looks a little grainy,
throw in your fruit, stir all good, then pour
all into a sieve, drain good, then put the
fruit out to dry. When dry box up for use.
Water melon preserves treated in a green
syrup as above process are very fine.
Ice Crearc
• »
MIXING FRUIT COLORS, :
Black and red makes brown.
Red and yellow makes orange;.
j <^»
Yellow and blue makes green.
Black in white makes grey.
Red and blue makes purple.
Yellow in white makes cream.
Pale red in white makes pink.
Pale blue and red makes violet.
In mixing the above colors it is best to
have the colors weakened with water, using
a very small amount until you strike the de-
sired shade you want.
CARD MOULDING.
Cards are on the hard list unless you fol-
low this instruction: Punch a nail hole in
the back half center of your mould, and be-
fore filling with ice cream, place a small
piece of paper over the mould. To take the
cream out after it is frozen as in individuals,
do not wet the mould more than necessary,
or any mould, as it allows the cream to melt
and run down and spoil any fine impres-
sion.
1O21 Standard 'Recipes For
•• '•• -..-MINT JULEP.
•, f • f o
Take 2 qts. cf lemon ice frozen; get a
double liancfful of fresh mint leaves; beat
and grind them in a mortar with a half cup
of good granulated sugar; then add J4 cup
of water and macerate good; then strain it
into a qt. cup, add *4 pt- good brandy, y\ pt.
good wine; put all into the ice and beat it
and pack with plenty of ice and salt. When
you cannot get the leaves use peppermint
flavor.
IMITATION PISTACHIO NUTS.
As the pistachio nut is too expensive for
medium priced ice cream, a fine substitute
can be made. Roast pignolia nuts, roll them
down to a half size with a rolling pin ; then
color them with a thin green color having
a little maraschino flavor added. Let them
dry. Then run them through a fine cutter.
Bottle for future use.
I have had old ice cream makers laugh at
the idea, and time and again the same men
have asked me how long was the cream
freezing. If they had timed their batch
Ice Cream Makers 103
they would have known as much as I, and
would not have been obliged to ask the ques-
tion.
The timer is a great helper as to letting
you know if you are right or wrong as to the
proper amount of salt to the ice, more or less,
according to the time in freezing. Try it.
ICE CREAM CANNON BALLS.
Mould some round balls extra hard as for
individuals, then melt some sweet chocolate,
thin it down with cocoa butter, let it cool
until the most of the heat is off; now have
two wire forks, drop a frozen ice cream ball
into the chocolate, turn it upside down quick,
and with your two forks, set it out on your
tray, and then immediately in your ice cabi-
net or iced up can.
Nut balls can be made with ground nuts
by dipping the balls in warm water using no
chocolate; immediately drop them in crush-
ed nut goodies ; wrap in wax paper and place
in your ice cabinet to keep hard.
IO4 Standard Recipes For
SNOW BALLS.
These are made in various coatings as to
fancy. Use No. i mould as for Cannon
Ball. Whip up some double heavy whip-
ping cream with a very small amount of
powdered sugar and a little cumerine flavor
in powdered sugar, then dip the balls into
this and set them in the ice case.
TOASTED SNOW BALLS.
One kind is to have fine roasted cocoanut
and after the balls are coated in whipped
cream as snow balls, then turn them over in
the roasted cocoanut and then into the ice
cave.
NO. 2 TOASTED SNOW BALLS.
After moulding and dipping into the
whipped cream give them a jar or knock so
as to drop off all surplus cream; after a half
dozen are coated set them in a very hot oven
to scorch a light brown color, which will
only take a few seconds if the oven is the
high heat; then immediately set the whole
Ice Cream Makers 105
six in the ice cave to harden ; do not try to
handle them until they are frozen up in the
cave.
Other cases, such as filled maringues, can
be treated likewise and artistically retouched
with a small brush and different colors or
retouched with cuts of French fruits after
thoroughly chilled up in the ice cave.
Prices range from $3.00 to $6.00 per dozen
on the above line of cannon balls and marin-
gues.
LEMONADE.
In the ice cream business we often have
calls for an order of lemonade.
No. i. LEMONADE FOR WHOLESALE.
5 gallon size.
3 gallons water.
4 doz. lemons (juice).
3^2 oz. fruit acid.
20 Ibs. granulated sugar.
Mix and stir.
Take the rind of 4 lemons, grate only the
outside oily skin ; add 4 oz. granulated sugar
to it and rub it to a paste in the mortar, then
io6 Standard Recipes For
add l/2 pt. water to it and strain it into the
lemonade.
Some leave out the lemons and use only
the acid and the 4 rinds as flavor. Add
water to make 5 gal. in all.
No. 2. LEMONADE FOR RETAIL.
Ice up a jar; put into this i gal. water,
fruit acid i oz., sugar il/2 Ibs. Use this
water in making your regular shake lemon-
ade, using l/2 lemon and the regular amount
of sugar, by mashing the half lemon in the
sugar as usual, then a little fine ice, then the
lemonade, water to tone and give it strength.
This makes an elegant drink and really im-
proves the lemonade. Orangeade may be
made in the same way.
SOME GOOD FLAVORS.
ARTIFICIAL VANILLA.— For 5 gal. size,
3 1/3 oz. vanilla, i 2/3 oz. cumerin, 2l/2 pts.
glycerine, 10 pts. alcohol; add the vanilla
and cumerin to the alcohol and let stand over
night; then add the glycerine, shake well and
let stand until noon ; then add water to bring
the measure up to five gallons.
Ice Cream Makers 107
VANILLA BEAN EXTRACT.— This can be
made from any kind of beans, grinding them
fine and putting them in a igal. glass bottle,
say 12 oz. of the ground vanilla; pour in on
them 2 qts. of good alcohol, i qt. water, J4
pt. glycerine. It is best to set this in a warm
place for 14 days, giving it a shaking up
once a day, then fill it for use. It can be re-
duced with l/\. its amount of water according
to strength. Now keep the residue of beans,
put them back in the bottle and repeat the
process which will likely be y2 the strength
as the first process, or two kinds of beans
may be mixed, or mix it l/2 with artificial
vanilla.
PERFUME FLAVORING.
EAU D' ARGENT. — i dram oil Cedrat, 3
oz. oil rose, cut with l/2 pt. rectified spirits.
PERFECT LOVE. — 12 drops oil lemon, 9
drops cloves, 4 drops mace in l/2 pt. alcohol.
SHERBET. — i oz. vanilla, i oz. strawberry,
i oz. pineapple, mix together.
PISTACHIO. — 5 parts vanilla to i of bitter
almond, mix together.
io8 Standard Recipes For
ClTRONELLA. — i dram extract of orange,
il/4 drams extract of lemon, 6 drops oil
cloves, 12 drops coriander, l/2 pt. alcohol.
ROOT BEER FLAVOR. — J4 oz. clove extract,
2 oz. ginger extract, i oz. allspice extract,
l/2 oz. cinnamon extract, caramel color, mix
all in l/2 pt. rectified spirits.
CREAM CONELLA. — 10 drops oil cinna-
mon, 2 drops oil rose in J4 pt. spirits.
LOVAGE. — Cinnamon, caraway, equal
amounts.
EXTRACT OF BEES' HONEY. — Peppermint
2 oz., attar of roses, 3 oz., spearmint, 3 oz.,
wintergreen 2 oz. Mix in a little spirits to
cut all. Take J4 Ib. light brown sugar, J4
Ib. glucose, y2 pt. water. Dissolve over heat,
when cold mix all togeher.
CREAM DE MINTO.— y4 oz. oil pepper-
mint, y2 pt. rum, y\ pt. syrup, y2 pt. good
wine. This works fine, sparingly, in tutti
f rutti or ices.
MARASCHINO. — A very nice flavor rep-
resenting maraschino can be made by using
4oz. good vanilla, i oz. rose flavor and i oz.
of bitter almond. These two last should not
Ice Cream Makers 109
be so strong as to overbalance the vanilla,
and will be found fine for flavoring frozen
custards.
SHOP FLOOR CEMENT.
First level slope and hammer down the
floor, having plenty of slope for drainage to
the sewer; next scatter evenly and beat in
coarse sand and gravel, then mix Portland
cement well with coarse sand in proportions,
half and half. Stir up with water to a good
consistency to spread well and spread even
and smooth. Do not mix too much at a
time. This will set hard in about two days.
CHECKING SYSTEM FOR TUBS.
All tubs should be numbered in series;
the quarts run from i to 100, the 2-quarts
from 101 to 200, gallons from 201 to 300 and
^-gallons from 301 up. In the spring the
first packer in each size to go out is given
the check No. i, this number being written
under the customer's name on the order
book; the second packer check No. 2, and so
on. In the packing room have slates marked
no Standard Recipes For
off in squares with the numbers of all pack-
ers painted on them, room being left in each
square for the check number to be marked
in when the order is made ready for delivery.
For example, say that the first ^-gallon
order goes out in tub No. 360, check No. i
is marked under 360 on the slate. When the
packer is returned the check number is
rubbed out. A glance at the slates will show
if any packer has not been returned in a rea-
sonable time, for as the check numbers are
constantly changing, a low number — indi-
cating that the packer has been long out —
sticks up like a sore thumb. Then it is an
easy matter to turn up the order bearing the
corresponding number and get the name and
address of the customer holding back the
packer.
The accompanying diagrams will give an
idea of the way the slates are marked, but I
cannot attempt to show all the squares that
can be marked off on a slate of ordinary size.
If it should happen that you forget to
erase the check number when the packer is
returned, you are soon set right by the packer
Ice Cream Makers
in
coming into use again, for it is clear that you
cannot enter two check numbers against the
same packer number.
6
8
301
302
303
304
1
4
305
306
307
308
When the time comes to take an invoice
of packers, the slates show just how many
of each size are out and it is the work of but
a few minutes to find where they are — or
should be.
This system also keeps you informed at all
times as to the number of packages of each
size delivered since the beginning of the
business year or since the last invoice.
I find this the simplest, surest, quickest
and most convenient system I have ever tried
for keeping track of tubs.
112 Standard Recipes For
TESTING CREAM.
I have noticed that from time to time one
has an inquiry for a simple test for cream.
The simplest method I know is to use a lacto-
meter. The instrument will not cost more
than 50 or 75 cents.
To be sure of the reading of your instru-
ment it is necessary to prove it in the follow-
ing manner: Stir your cream well, let the
lactometer come to rest in it, and enter the
reading (or mark even with the cream) in
a book. Then take a 4 oz. sample of the
cream and submit it to expert examination.
A chemist will not charge much to deter-
mine the percentage of butter fat in the
sample. Repeat this with 5 or 6 lots of
cream, entering the percentage shown by
the expert test opposite the corresponding
entry for the lactometer. These figures give
you a base for calculation. For instance, if
the chemist's examination (or a careful test
made by yourself) shows that a given lot
of cream contains 18 per cent, of butter fat
and the corresponding lactometer reading
is 60, then you may be sure that when your
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Ice Cream Makers 115
lactometer registers 60 in another lot of
cream it is 18 per cent, cream. With the
figures for half a dozen different tests at
hand, you can easily determine the percent-
age of butter fat that corresponds to any
reading of the lactometer.
This test may not be absolutely accurate,
but close enough for all practical purposes,
and it saves a lot of time and bother.
UTILIZING SURPLUS BRINE.
A waste of ice is a waste of money, and
ice used unnecessarily is wasted. I manage
to save a considerable quantity of ice by
making use of the "waste" brine from my
freezers and ice cream storage box to keep
my raw cream nearly at the freezing point.
My storage boxes for ice cream and raw
cream are set close together, and by means
of a hand pump and short piece of hose the
surplus brine is transferred from the ice
cream box to the raw cream box. A per-
forated guard, made of galvanized sheet
iron, in one corner of the ice cream box
allows the pump to go to the bottom. To
Ii6 Standard Recipes For
guard against flooding the cans the box is
provided with an overflow four inches be-
low the can tops. The raw cream box has
a similar outlet, and as the hose carries the
new supply of brine to the bottom of the
box the warmer brine at the top flows out
and is carried off through the drain pipe.
The brine pumped over at night when I
repack the ice cream box keeps the raw
cream just as well as if it was iced up in
the usual way.
A short hose with a nozzle that fits the
overflow of the freezer tub carries the brine
into a bucket. This brine, which ordinarily
is allowed to escape to the drain, is cold
enough to do good service in the raw cream
box.
The trouble involved in this utilization of
brine that otherwise would go to waste is
trifling, and the amount of ice thus saved
during a season makes it well worth while.
I notice that nearly all published recipes
calling for gelatine in ice cream, advise melt-
ing it in water. I melt my gelatine in milk
or cream and think I get better results. I
ice Cream Makers 117
take a quart of my milk or cream for each
four ounces of gelatine and heat them to-
gether in a double boiler, stirring the mix-
ture occasionally until all the gelatine is
dissolved. It is not necessary or advisable
to let the milk come near the boiling point;
just let it begin to steam. As soon as the
gelatine is dissolved, strain it into your
batch.
The batch should not be colder than 40°
Fahr. when the gelatine is added. If the
batch is too cold the gelatine will partially
congeal and cling in strings to the spindle
and blades of the heater or form streaks in
the cream.
A good waterproof apron is necessary to
the comfort of workmen, and it is not always
possible to buy them when needed. A serv-
iceable waterproof apron may be made by
painting 8-ounce duck or canvas with a so-
lution of India rubber. Make the solution
by dissolving India rubber in oil of turpen-
tine. A second coat of the solution thinned
Ii8 Standard Recipes For
down with more oil of turpentine will insure
a good job and a dry surface.
Another fairly satisfactory method is as
follows: Powder separately i Ib. of sugar
of lead and i Ib. of alum; mix the powders
together in a crock and pour on two qts. of
boiling water. Let this stand over night.
Apply to the canvas with a brush, iron while
still damp and hang up for twelve hours.
This solution can be kept in bottles and used
as required.
WINDOW ADVERTISEMENTS.
Nowadays no one questions the value of
window displays, and the necessity for fre-
quent changes is generally recognized;
therefore suggestions along this line are not
out of place, for what may be an old story
to some will probably be new to many.
A display that I have used with good
results on several occasions can be arranged
at trifling cost of time and money. Took
six packers — two each of three sizes — and
painted them with extra care with light
colored paint. These I filled with saw-
Ice Cream Makers 119
dust up to within an inch of the top, and ar-
ranged them in two rows from near the
back center of the show window to the front
sides. On the sawdust I set newly tinned
can lids of the proper sizes and filled in with
lump alum to represent ice, not covering the
lids completely. (Usually I was able to
borrow the alum from a nearby druggist,
and so saved that expense). Then I had
neatly lettered cards, graduated in size to
correspond with the packers, calling atten-
tion to our various creams and ices, refer-
ring to our mehods, manner of delivery and
time required to fill ordinary and special
orders, and giving prices on standard prod-
ucts. In the center of the window I placed
a small heap of individual moulds of various
sorts. Those nearest the front I opened out
and laid in composition forms, correctly
tinted to show the effect we could get with
different creams. Back of the moulds was a
placard about our fancy moulded creams,
and giving the prices per dozen for indi-
viduals.
A display of this sort is more striking
I2O Standard Recipes For
and effective than one would imagine.
However, I never let mine stand for more
than a week or ten days, because I didn't
want people to get in the way of passing the
window without looking in — and they won't
look in more than a few times unless you
give them something new to look at.
Another good display, particularly on a
very hot day, is a single large block of clear
ice into which fruits or flowers have been
frozen, or several small blocks each hold-
ing a single rose or bright colored fruit.
For the large block it is, of course, neces-
sary to call upon a manufacturer of artificial
ice, but small blocks you can make yourself
with very little trouble.
Take a rose with two or three green leaves
on the stem and fix it in the center of a 2-
qt. mould, using a bit of wax to secure it.
Fill the mould overfull with clear water
(distilled water is best) and drop in 5 or
6 drops of strong alum solution. Put on a
tight fitting cover and rub some lard into
the joint to make it water tight. Put about
2 in. of fine ice and a cup of salt in the bot-
Ice Cream Makers 121
torn of a pail and set the mould in carefully,
then fill up the pail with fine ice, using
plenty of salt. After this the pail must not
be moved or shaken or your ice block will
freeze rough or cloudy. At the end of il/2
hours lift the mould out with great care and
repack as before, then let it stand another 2
hours. Plunge the mould into lukewarm
water for an instant and your ice block will
slip out easily.
Square up a block of ice somewhat larger
than your show piece, wrap it in several
thicknesses of waxed paper and place it in
a pan in the window. Cut out the paper on
the top to the proper size and set your show
piece on the larger ice block. This will pre-
vent rapid melting.
These small blocks will not last long in
very hot weather — a few hours at most — but
they are very pretty and attractive while
they do last and more than pay for them-
selves through the attention they attract —
for, of course you, would show something
saleable at the same time and use placards
in the usual way.
122 Standard Recipes For
ONE HUNDRED POINTERS.
Make it a rule to freeze as regularly each
day as possible, at the same time crowding
the amount on Fridays and Saturdays as they
are usually the heaviest days in the week.
It is better to have extra frozen cream on
hand than to run out or run short if some
small accident should occur.
I do not recommend the making of two
grades of ice cream.
For the 4th of July only a firm could
send its customers notice that if they wanted
a grade of good second-class cream at a
lower price by sending in their order stating
exactly the amount they wanted, it would
be done through an accommodation pro-
viding the order came into the office not
less than three days before the time wanted.
By no means agree to take back ice cream
except at a big per cent. off.
It is the boss' or proprietor's right to, once
Ice Cream Makers 123
in a while, lift up the can lid and take a
peep. You may be pleased ; you may be dis-
pleased.
RULE.
Have a strict rule to go by.
Tell people that order late, THEY must
stand the blame for any dissatisfaction on
account of it. A great injustice comes back
often from rush late orders and falls on the
workman; don't forget the workman does
the manipulation right if he has time. But
the salt and ice has to do its own work in time
to set the cream properly.
A good rule is to place a sheet of wax
paper over your cream can before putting
on the lid for shipping.
CREAMERY REMARKS.
The all-around firstclass general work-
man on ice cream that contracts a position
with a creamery should have the under-
standing he is to run his own department,
and that because the butter man has frozen
some cream and been with the firm and won
124 Standard Recipes For
their confidence is sometimes a serious case
with the man that knows his business, knows
the texture of the cream and sees the proof
of its workings, and the changes should be
made, not saying some creameries have not
very good ice cream makers, but if the prac-
tical man follows the one department he
ought to be the man for the head manager
to listen to; at any rate give him time to
prove up.
In buying ice cream cans it is well to get
several sample cans first. To decide, scratch
each sample and weigh them; the heaviest
and the one having the heaviest coat of tin
on are the ones to buy. I advise flat bottom
cans.
In the early spring, or closing of winter,
is a good time to scrape up all your tub
packers, then look them over and sort out
those needing to be rehooped. This you can
easily do by buying the needed amount of
hoop wire, rivets, a punch and a hammer.
Then the next step is to paint over all your
packers. Try not to imitate some competi-
tor's colors, as this looks bad or appears you
are too weak to stand on your own colors.
Ice Cream Makers 125
As a rule it takes 120 Ibs. of ice or 9 scoop
shovels of ice to freeze a logallon batch of
ice cream, and 45 to 55 Ibs. of ice to pack it.
If freezing only one batch, then the ice can
be used from the freezer to pack the frozen
cream with. Then it takes 145 Ibs. of ice,
all told, to freeze and pack it. But in con-
tinuous freezing there is a great saving of
ice.
Draw off and use the bottom of your raw
cream for mixing in gelatine; it is the thin-
nest and contains less butter fat.
Do not freeze or work too hard a frozen
cream.
In freezing cream that is over long in
coming up, be careful it has not already
come up and dropped down on you.
Never crush more ice than you need; it's
a waste of ice and labor.
Instead of leaving something to be
finished to-morrow, do it now. Then start
126 Standard Recipes For
to-morrow's work if possible. It's a heap
easier to keep things going right when you
are ahead of the schedule.
To guess at it is to make a failure. Weigh-
ing or measuring everything used, insures
good results.
Changing a formula before trying it is
bad practice. Even if the formula doesn't
seem just right to you, remember that the
man who worked it out probably knew what
he was about.
You'll generally find that the man who
thinks he knows it all can quote his grand-
mother's cook book word for word, but he
doesn't know the first thing about the
methods of to-day. Also you'll generally
find him holding down a cheap job.
When a man gets too old or too smart
to learn a little every day, it's time for "the
boss" to hang out a "help wanted" sign.
Ice Cream Makers 127
Treat your customers the very best possi-
ble but by all means run your own business.
If a man can't pay a small bill, is it not
harder for him to pay a larger one.
Would you be up-to-date in business, then
read all the trade journals in your line.
To deliver ice cream for the fountain
trade or city store trade, it is well to deliver
the cream in a packer and can somewhat
larger than the amount ordered. For ex-
ample : 2 qts. in a gal. can, i gal. in a 6-
qt., and so on; it keeps better for your cus-
tomer and gives better satisfaction. But I
do not recommend this for private parties.
There is more money in continuous freez-
ing than one or two batches at a time.
In case the cogs wear small on your ma-
chine and you wish to raise your machine
closer, screw a wide, thick hoop of iron
around the bottom of your freezer tub allow-
ia8 Standard Recipes For
ing it to project the correct height to do the
work.
A man must learn to be and know the
ripeness, age and per cent, of butter fat in
cream to be a successful freezer.
A lo-gal. or 4O-qt. freezing can measures
23 in depth, i in. from the top in measur-
ing cream is 10 gals. So with a rule to can,
estimate how short your batch of cream, is,
if any.
Keep tally each day of every article used
in the shop.
If you are starting a factory, allow room
and power for an extra machine — and put
in the extra machine for emergencies. It
will pay. A single day's run will pay in-
terest on extra investment for a year — and
it need not be a very big day's run at that.
Usually it is hard to get an opinion out of
a poor workman unless he's a fool as well,
Ice Cream Makers 129
but he will look wise as an owl when others
are talking. A good workman is never afraid
to say what he thinks and he is always ready
to swap ideas.
One hundred penny scraps make a dol-
lar's worth of useful material.
If you always use the best of everything
you have on hand you'll accumulate an ex-
pensive surplus of pretty poor materials.
Don't buy anything you can't use — then
be sure you use everything you buy. That's
true economy.
Never transfer hard cream; it will lose
from 10 to 20 per cent, in bulk. Have
plenty of 2-gal., 3-gal. and 5-gal. cans to
accommodate your wholesale trade and
transfer direct from the machine can. Keep
them in storage tanks.
Don't freeze your cream too hard, or you
will get only 9 gals, instead of 10, and by the
time you have transferred it you will have
only 8.
130 Standard Recipes For
Plain all cream mixtures are likely to re-
quire repaddling after standing for two
hours, especially if light cream is used, and
repaddling causes shrinkage as a rule. A
properly proportioned mixture of cream
and condensed milk requires no repaddling.
Use old ice for storing cream; new ice
for shipping and delivery.
Never allow a substitute to replace a re-
liable article that has always given satisfac-
tion. Reducing cost may prove expensive
in the long run.
Articles that will not stand all your tests
are seldom offered on trial.
Instruct drivers to draw off a little of the
brine from small packers delivered at dis-
tant points, on the route.
It pays to use wooden covers on small
packers in hot weather.
In July and August try sending out
Ice Cream Makers 131
your qts. in 2-qt. packers. Your customers
will be better satisfied.
Old cream beats up quicker than new
cream, therefore the freezing should be
hastened by increasing the proportion of
salt.
Never wear rubber boots in the shop but
leather shoes with wooden soles, and have
two pair to change off with. Also wear
yarn socks for health's sake.
Be kind to your boss. Boss, be considerate
with your men.
Pasteurized cream should be well aged
before it is used; otherwise you will find
it difficult to get the expected swell.
Packers should be iced up 5 or 10 minues
before cream is transferred to them from the
freezer.
Always make the best goods you can for
the price; and keep your price at the top
132 Standard Recipes For
notch, even against competition. Cut prices
may catch some floating trade; quality is
the magnet that attracts and holds.
Never contract a job to be let without get-
ting an estimate as to the cost first.
If you have cream left over from your last
mixing, keep it separate and freeze it up
first.
When cream beats out around your
freezer lid it is a good sign your cream is
coming up fast and good.
Lift up one side of your freezer. Kick a
piece of ice under it, then it will slide easily
from your machine and save labor.
You can make up your mixing for freez-
ing the next day, before leaving the shop at
6 o'clock. Pack it well with plain ice, no
salt sides and top. In the morning give it
a little stirring to mix and go ahead.
Ice Cream Makers 133
"But in rainy weather look out for the
above."
After some freezers cans have been in use
some time they stick and are hard to get off.
Then fill and hammer the can rim smooth.
Old copper freezing cans often need re-
tinning.
If you have just frozen a batch of straw-
berry ice cream and you now want to freeze
a vanilla, do not take your can out and wash
it, but take a cardboard and scrape it clean.
Do this immediately on transferring your
strawberry and save time and ice.
Always pour a qt. of water on your
freezer lid before taking it off.
Keep your mixing vat, storage cans and
all perfectly clean; it pays.
Good true machinery runs smooth with
little noise. If you find a defect try to fix
it at once.
134 Standard Recipes For
i or 2-gal. cans are handy to mix and heat
your gelatine and cream in by setting them
in the water over the fire.
Give your wheel a turn when you throw
on your belt; saves loosening it.
Salt melts ice and gives to it the freezing
power. Use good judgment in its use ac-
cordingly.
Only give cream a hard freeze when you
are Compelled to ship it from the freeze on
account of shortage.
When your cream transfers from the bot-
tom of your freezer too hard, you have either
let it set too long or you are using a little too
much salt in freezing it.
You can cook the gelatine too long in
melting it, so it is likely to curdle or lump
somewhat; when it shows smooth it is done.
Be careful to melt gelatine always in
sweet cream, or else it is likely to curdle.
Have you a stubborn helper? If you can't
change him let him go.
Do not color or flavor too highly.
Ice Cream Makers 135
Send out all statements promptly. No
one else will look out after your business as
a rule.
I condemn iron sockets for plugs in
packers. A plain bored hole is best; if the
hole wears larger, use a larger plug.
Cream 16 to 18 per cent, butter fat will
stand y^ to l/2 oz. more gelatine than cream
will that contains 20 per cent.
Have a system in your shop, and a place
for each article.
Aim to keep ahead of your work.
If you forget and leave out your freezer
plug in freezing a batch use more ice and
salt and run it a few minutes longer or else
your cream is likely to be too soft.
Do not repack orders too soon before the
time of delivery.
The heavier and thicker the mixings to
be frozen, the greater the speed needed.
Cream butters in freezing it too hard;
Always keep the belts tight. If it slips
from one side of the pulley to the other
tighten it up.
136 Standard Recipes For
Do not use too narrow a belting according
to the size of your pulleys.
Off brands of poor sugar makes poor ice
cream; use good granulated.
Leave a barrel of salt in the center of
the shop for use.
Save all salt sacks to cover up with or to
be sold.
It is more saving to buy all salt in sacks.
Keep gelatine covered in a dry place.
It takes 47 Ibs. of ground ice to a packer
and 3 to 4 Ibs. of salt.
Have paper cut different sizes ready to
wrap bricks with, and for moulding, label-
ed and in a box separate.
A few gallons of simple syrup kept on
hand is a good idea.
A hard, clear frozen ice is preferable in
freezing and packing.
Ice Cream Makers 137
Cream butters in freezing it too hard ; will
not butter if taken when frozen properly.
Two particular things : Old, rich cream
and plenty of speed.
The best 5-gal. wooden packers have no
iron bungholes, are heavy, and measure 18
inches across the top, i6l/2 inch bottom, and
full i inch lumber.
Crowding ground ice under your ice
crusher dulls it.
Paint all your packer tubs early in the
spring or during the dull winter months.
Also number them.
The handiest can opener is a small
hatchet.
Sal soda is best to use in water for wash-
ing cans.
A little belt dressing is not bad at times.
Also oil once a week for the machinery.
It is worth the while of any ice cream
138 Standard Recipes For
maker to study the business well from the
ground up. He will get his reward in the
satisfaction of knowing he can handle his
trade to perfection, and also it will bring
him the dollars and cents.
MY LAST RECIPE.
i Ib. of tincture of resolution.
J4 Ib. common sense.
l/2 Ib. experience.
1 sprig of time.
14 Ib. cool breeze.
% Ib. patience.
2 Ibs. perseverance.
Mix all, and may you have the greatest of
success.
Yours,
VAL MILLER.
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