_Directions for hardening in salt and ice._ Either ordinary packing tubs or a large box may be used for this purpose. If tubs are used, simply pack well with salt and ice mixed in the proportion of one to eight. It is necessary to repack these tubs two or three times a day in order to keep the ice cream hard. When several cans of ice cream are to be hardened at a time a better method, more economical in labor and material, is to pack the empty cans up to the covers in a large box, using salt and ice, one to eight. The soft ice cream is poured into these partly packed cans and when full they are completely covered with the ice and salt mixture. With such a box it is not necessary to repack oftener than twice a day. EXERCISE NUMBER VII FREEZING FRUIT ICE CREAM—HARDENING IN SALT AND ICE Freeze fruit ice creams after the following formula, using such of the flavors as are assigned. Fill out record blank on opposite page. _Receipt_: 40 pounds of 20% cream 8 pounds of sugar 4 ounces of gelatin in 4 pounds water 3 quarts pulped fruit Color, if desired. Flavors: Pineapple, raspberry, peach, cherry, strawberry. Either fresh or canned fruit may be used. If a perpendicular freezer is used, the fruit should not be added until the ice cream begins to thicken, which will prevent the fruit settling to the bottom of the freezer. Harden this ice cream in a salt and ice mixture. EXERCISE VII REPORT Date_________________________ Receipt Number___________________ CREAM: ICE CREAM: Age______________ Gallons_______________________ Acidity_______ Weight per gallon_____________ Temperature_______ SWELL: STANDARDIZATION: Gallons________ Per cent.____ Per cent_ fat in cream______ Per cent_ fat in milk_______ FREEZING: Standardize_______ pounds of Freezer used_________ cream testing___________ per Pounds ice used _____ cent fat. Pounds salt used_______ [Illustration] TIME: Of starting freezer___________ That mix reaches 30° F________ Required to reach 30° F_______ That freezing is completed____ Total time required to freeze___ Give proportion. x = the pounds______________ Pounds of cream used________ TEMPERATURE: Pounds of milk used_________ Of mix entering freezer_______ Of brine when mix reaches 30° F___ MIX: Of ice cream when removed_____ Pounds_______ Gallons_______ Of brine at this time_________ Weight per gallon___________ Per cent fat it should test________