_Receipt_: 40 pounds of 20% cream 8 pounds of sugar 3 ounces of vanilla extract 4 ounces of gelatin in 4 pounds water 5 pounds pulverized bread product. Any bread product used should be dried sufficiently so that it may be easily crushed into fine crumbs. If perpendicular freezer is used, do not add the crumbs until the ice cream freezes enough to begin to thicken. EXERCISE IX 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________ Was gelatin used?_______ By method 1, 2 or 3?_______ In milk or water?_______ Remarks: Comments on ice cream after it is hardened: EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS Freeze the following plain ice creams as assigned. Freeze in the order given. Fill out record blank on the opposite page and make bricks and molds of the ice cream as directed below. _Receipts_: No. 1. 40 pounds of 20% cream 8 pounds of sugar 5 ounces of gelatin in 4 pounds water 4 ounces of vanilla extract No. 2. 40 pounds of 20% cream 8 pounds of sugar 5 ounces of gelatin in 4 pounds water 1 quart pulped strawberries 4 ounces strawberry extract Color pink No. 3. 40 pounds of 20% cream 8 pounds of sugar 5 ounces of gelatin in 4 pounds water 3 ounces of vanilla extract 1¼ pounds chocolate with 4 pounds of water and one pound of sugar (cocoa may be used if desired).