and all split or otherwise defective pods removed. The former are sold as "splits" and the latter after being trimmed are sold as "cuts," both of which bring a lower price than the whole bean. After the pods have been stored for a time they become covered with a white coating of vanillin crystals. Although the Mexican beans are gener

ally conceded to be of very superior flavor, they contain a smaller amount of vanillin and frost to a much less extent than some of the other varieties. This would indicate that the fine aroma and flavor of the Mexican bean are due to compounds other than vanillin.

Vanilla extract is manufactured from the bean by soaking one part of finely cut vanilla beans in ten parts of an alcoholic solution made up of equal parts of ethyl alcohol and

water. After a few days the alcoholic solution, carrying the flavor which has been dissolved out of the beans, is poured off and is then ready for use. Some manufacturers, however, make it a practice to age the extract for months in large casks.

Low grade extracts are made from lower grade beans and less alcohol is used in their preparation. As a result the body and flavor of the extract is not so good. Small quantities of essential oils are sometimes added to improve the flavor, and glycerin or sugar is added to improve the body.

Artificial vanilla is made of various products, such as artificial vanillin, artificial cumarin and extract of tonka, Prune juice, caramel coloring, sugar, glycerin and other substances are employed to modify the flavor and give the desired body. The flavor of these extracts is very pronounced but lacks the fine qualities of the genuine product. Federal and some State laws require that such products be labeled "Artificial" or "Imitation."

CHAPTER VII

STANDARDIZING THE ICE CREAM MIXTURE

Standardizing is a means of altering the test of milk or cream by the addition of other milk, cream, or skim milk in such proportions that the mixture will contain a certain per cent. of butter fat.

Standardizing the cream to be used in the ice cream mixture is of considerable importance because in most places the pure food laws require a certain per cent. of fat in the ice cream. The per cent. of fat in the mixture must be varied according to the kind of ice cream to be made. It is only by accurate standardization that a uniform product can be secured from day to day.

The butter fat standard. The amount of butter fat ice cream must contain in order to comply with the pure food standards is not the same in all States. Pure Food Law defines ice cream as

The United States

a frozen product without a natural

made from cream and sugar, with or flavoring, and containing not less than 14 per cent. of milk fat." "Fruit ice cream is a frozen product made from cream, sugar and sound, clean, mature fruits, and containing' not less than 12 per cent. of milk fat." "Nut ice cream is a product made from cream, sugar and sound, non-rancid nuts, and containing not less than 12 per cent. of milk fat." Some States have no fat standard at all and in other States the standard is as high as 14 per cent. Where these high standards are in effect, standardization is especially impor

tant. The high standards admit of but very little variation in the various formulas for ice cream, but where special and fancy ice cream is to be made the richness of the cream will, in many instances, have to be varied to produce the desired results. It is only by careful standardization of the mixture that uniform results can be obtained.

The standardizing of milk and cream should be based upon actual tests. The practice of mixing milk and cream in certain proportions without any regard to the test of either, will not produce a uniform grade of ice cream. Uniformity is of great importance in securing and holding trade and in preventing leaks and losses.

There are several methods of standardizing which are very satisfactory. To find the proportions of milk and cream to use either of the following methods may be employed.

Draw a rectangle with two diagonals. At the upper left hand corner place the test of the cream to be standardized. At the lower left hand corner place the test of the milk to be used in standardizing. In the center of the rectangle place the desired test. At the right hand corners place the differences between the numbers at the left hand corner and the number in the center. The number at the upper right hand corner represents the number of pounds of cream of the richness indicated by the number at the upper left hand corner. The number at the lower right hand corner indicates the number of pounds of milk of the richness indicated by the number at the lower left hand corner. By mixing milk and cream in these proportions the desired test will be obtained. For example, if 35 per cent. cream is to be standardized to 20 per cent. using 4 per cent. milk proceed as follows:

35

20

4

16

15

Sixteen, which is the difference between 4 and 20, represents the pounds of 35 per cent. cream that must be mixed with 15 pounds of 4 per cent. milk to make 31 pounds of 20 per cent. cream. When the proportions of milk and cream have been found any amount of 35 per cent. cream may be standardized to 20 per cent. by mixing with 4 per cent. milk in the proportions of 16/31 of cream to 15/31 of milk.

If skim milk is used instead of whole milk the figures would be:

35

20

20

15