made with sweet or sour milk instead of water. In order that the system of classification may be uniform throughout, a slight alteration is suggested for the classification of ices and sherbets. With these alterations included the system of classification adopted by the dairy department of the University of Nebraska is as follows: Suggested classification of ice creams and ices. "I. Philadelphia ice cream is ice cream made from cream, sugar and flavoring, with or without a stabilizer. "II. Neapolitan ice cream is ice cream made from cream, sugar, flavoring and eggs. These may resemble frozen custards or pudding in flavor, composition and consistency. "III. Fancy molded ice cream differs from the above classes chiefly in the method of molding, printing and coloring. For convenience the class may be subdivided as follows: "1. Brick ice cream is molded in brick molds of pint, quart or two quart sizes and usually consists of two or more layers of different flavors and colors. '2. Individual pieces are molded in the form of some object, such as fruits or animals, and are usually colored to imitate the objects which they represent. "IV. Mousse is a rich cream, sweetened, flavored, whipped to a stiff froth and frozen, usually in a mold but sometimes in an ordinary ice cream can. "V. Water ices are fruit juices diluted with water, sweetened and frozen without a stabilizer of any sort. In this class may be included granites, which are water ices frozen with but little agitation; frappé, a partly frozen ice having a slushy consistency. "VI. Sherbet is a frozen product made of fruit juices, water or milk, sugar and eggs. It sometimes contains gelatin or some other stabilizer. Sherbets may be subdivided as follows: 66 "1. Plain sherbets made from fruit juices, water, sugar and eggs, with or without a stabilizer. When the whole egg is used, these sherbets are sometimes called soufflés. When liquor or spice is added to a sherbet it is known as punch. "2. Milk sherbets made from fruit juices, milk, sugar and eggs, with or without a stabilizer. The milk used may be either whole or skimmed. "3. Lactos are milk sherbets made from sour milk or buttermilk instead of sweet milk but otherwise resembling the milk sherbets." In the next chapter will be given ice cream formulas that may be taken as representative of these different classes. By keeping the above system of nomenclature in mind it. will be easier by association to remember the more important formulas or to find the others by referring to the proper group in the book. CHAPTER X ICE CREAM FORMULAS Philadelphia Ice Cream The following formula may be taken as a basis for all ice In this, as in most of the other formu creams of this class. las given here, the quantities specified will make approximately ten gallons of ice cream, if properly frozen. Vanilla Ice Cream 40 lbs. 17% cream 8 lbs. sugar 4 oz. vanilla extract 4 oz. gelatin (if desired) This mixture tests 14% and if properly frozen will give an ice cream of good body and texture. The above formula may be used with such flavors as chocolate, caramel, nuts and fruits or fruit juices. Bisque ice cream. This is a Philadelphia ice cream to which finely chopped bread products, marshmallows or some similar substance has been added. It will be necessary to use a richer cream if the mixture is to test 14 per cent. The formula would then be as follows: 40 lbs. 19% cream 8 lbs. sugar 4 oz. vanilla extract 4 oz. gelatin (if desired) 5 lbs. of some bread product or confection This formula admits of quite a wide variety of flavors. The bread products used may be macaroons, crumbs of lady finger cake, sponge cake, Nabisco wafers or similar cakes. By adding about four ounces of vanilla sugar instead of the extract, and scalding the cream, a very mild but rich and pleasing flavor will be obtained. Blended flavors. It is sometimes desirable to add one or more secondary flavors to modify the principal flavoring agent in order to obtain the best results. Chocolate ice cream. The process of blending flavors is well illustrated in the following formula for chocolate ice cream, in which vanilla or cinnamon may be used to bring out a more pleasing chocolate flavor. 40 lbs. 18% cream 8 lbs. sugar 1 11⁄2 lbs. bitter chocolate 1 2 oz. vanilla extract or 11⁄2 oz. cinnamon This gives an excellent chocolate flavor and should meet with favor wherever quality is appreciated. If the cinnamon is used instead of the vanilla, it should be prepared as follows: Pour a half pint of boiling water over the cinnamon, cover, and let it stand for half an hour in a warm place. Strain off the clear, hot liquid and work it into the chocolate to form a smooth paste. Scald the cream and work the chocolate paste in while hot. Strain and cool to a very low temperature and let it stand for several hours before freezing. 1 A quart of chocolate syrup or a mixture of equal parts of bitter chocolate and cocoa may be used instead of the bitter chocolate. See page 66. ICE CREAM FORMULAS: : ΤΟΙ Prepared chocolate flavor may be obtained from manufacturers of ice cream flavors, in the form of a paste or as a syrup which can be worked into the cream while cold, thus avoiding the necessity of scalding the cream in order to incorporate the flavor. Cocoa. A cheaper and fairly satisfactory chocolate flavor may be produced by using cocoa and caramel syrup. For ten gallons of ice cream take a half pound of good cocoa and four ounces of caramel syrup. Mix the cocoa with the sugar and add the caramel syrup and about a quart of simple syrup. Mix all together and bring to a boil. Strain and cool the mixture before adding it to the cream. Caramel ice cream is flavored with caramel syrup blended with vanilla. The color of this ice cream should be a very light brown and sufficient caramel syrup should be added to give the desired result. For ten gallons of ice cream it will require approximately 12 ounces of syrup and three ounces of vanilla extract. The caramel flavor blends nicely with various other flavors and is also used for coloring ice creams which require a light brown color, such as maple ice cream. Maple ice cream may be made by using maple extract and enough caramel syrup to give the desired color, but this ice cream lacks the fine quality of the ice cream flavored with maple sugar or maple syrup. The best quality of maple is made by substituting two pounds of maple sugar or a quart of maple syrup for two pounds of the granulated sugar. Two ounces of vanilla and two or three ounces of caramel should also be used to bring out the flavor and a light brown color. All of the formulas 'given above are calculated on the basis of 14 per cent. fat, because the pure food law in |