of pasteurized skimmed milk. This is then treated the same as the former lots. In this way an amount of milk sufficient to work with is obtained. "Where lacto is to be made in the household on a small scale it may prove too expensive to buy commercial lactic cultures. A family recipe then would be as follows: "Take a bottle of good, clean, fresh milk which has not been heated, set it away at a temperature of from 68° to 70° F. until it coagulates. If it coagulates as a smooth, solid curd without pin holes, if the aroma is clean and pleasant, and the flavor nice and creamy, it can be used as a starter for a larger amount of pasteurized whole or skimmed milk. "The milk when ready to be used for lacto has an acidity of 0.7 to 0.8 of 1 per cent. expressed in terms of lactic acid. It must be of a mild and clean acid flavor. The curd must be thoroughly broken up. This is accomplished by pouring it from one pail to another until it is as smooth and velvety as rich cream. From this milk, which in this connection will be called 'lacto milk,' the various lactos are prepared. "Preparing the mixture. The sugar is first dissolved in the lacto milk. The eggs are then prepared. The whites and yolks are kept in separate containers and each lot is beaten with an egg beater. Both the yolks and whites are then added to the milk. The mixture is thoroughly stirred and strained through a fine wire gauze. The fruit juices are added last. The freezer is now run until it turns with difficulty, when the paddle is removed. The brine is removed and the freezer repacked with ice and salt and left for an hour before the contents are served. "In the previous report, bacteriological analyses of lacto were published which showed that large numbers of the lactic acid producing bacteria survive the freezing process. A decrease in their number begins, however, soon after this and continues slowly until eventually but few of these organisms are living. There is apparently no change in the amount of contained acid during the storage of lacto." Pineapple Lacto (For about five gallons) 3 gals. lacto milk 9 lbs. sugar 12 eggs 11⁄2 gals. grated pineapple Raspberry Lacto 3 gals. lacto milk 9 lbs. sugar 12 eggs 1 qt. red raspberry juice or concentrated syrup 11⁄2 pts. lemon juice Other lactos such as grape, cherry, lemon, orange, etc., may be made by substituting the proper fruit juice in the above formula. CHAPTER XII FANCY MOLDED ICE CREAMS Ice cream belonging to the class known as the fancy molded ice creams, differs from plain bulk ice cream chiefly in the form in which it is put up for market. In some cases there may be a slight difference in formula but the principal difference is in the manner of coloring and in the size and form of package. The difference in formula consists usually in the addition of a little more of some kind of stabilizer or the addition of more milk solids to obtain a better body. The difference in package is one of the distinguishing features of fancy ice creams. The most common package or form of molded ice cream is the quart brick. Considerable ice cream is molded in the form of some object, such as an animal or a statue and may contain a number of quarts of ice cream. The individual pieces are also molded in imitation of some object but of such size that each piece contains enough ice cream to serve one person. For a different class of trade. The fancy molded ice. cream is intended for a special trade. The plain bulk products are for the ordinary retail trade and are made up in standard flavors and packed in the large five to ten gallon packers. The fancy molded ice creams, on the other hand, are for special occasions such as parties, balls, ban quets, and similar entertainments. The quantity in which any one kind of molded ice cream may be made will depend upon local conditions. In the larger cities there is always a demand for plain bricks of ice cream or for bricks containing two or more flavors and colors. These are usually made up in quite large quantities daily. There is sure to be a demand also for special forms, flavors and colors of ice cream for special functions. Fig. 32. Cutting and wrapping brick ice cream in the Hendler Creamery Co. By timely suggestions and careful advertising, the wide awake and progressive ice cream manufacturer will endeavor to stimulate a demand for special kinds of ice cream. cess in this line requires no small amount of ingenuity, originality and an artistic taste. Original ideas and designs will always command a pre mium where there is any market for fancy ice creams. A person who wishes to entertain will welcome any suggestions in regard to appropriate form or flavor of the ice cream or ice to be served and will be willing to pay a special price for something new and appropriate for the occasion. The ice cream maker who can give these little suggestions is sure of success, but it requires the exercise of good taste to do so. Harmony of color and flavor is of great importance. The colors and flavors should be selected with much care. That is to say, the color must be suggestive and must harmonize with the flavor. For example, a vanilla ice cream is always white, but a strawberry ice cream is pink because that is the color naturally imparted by the fresh fruits. Preserved fruits do not color the mix sufficiently, so it is customary to add pink coloring matter. It would most certainly be a bad combination of colors and flavors if one were to color a vanilla ice cream pink or a strawberry ice cream brown. Not that coloring adds or detracts from the flavor, but unless the two harmonize, there is nothing suggestive in the color. Coloring matter should be used sparingly. The colors should not be too deep, for in that case there is a suggestion of artificiality and cheapness. Light and dainty tints are the most attractive and pleasing to the eye. The amount of color used in any case is small, but it must be free from odor or flavor and absolutely harmless. The color is one of the important features of fancy ice creams. Any desired shade may be obtained by blending various colors. For example, yellow and blue when mixed in the proper proportions give a green color; red and blue make purple; yellow and white make a cream color; pale blue and red |