No. 1. 6 quarts of milk 3 pounds of sugar 24 eggs 12 tablespoonfuls of cornstarch 6 tablespoonfuls of vanilla or to taste. Put the milk over the fire in a farina or double water boiler. Moisten the cornstarch with a little cold milk so that it can be added to milk without lumping. When the milk is hot, add the cornstarch and stir until it begins to thicken. Beat the eggs and sugar together until light and then add them to the hot milk. Cook a few minutes, take from fire, flavor and cool and freeze same as ice cream. Other flavors as coffee or chocolate may be made by substituting these flavors for the vanilla. No. 2. 5 quarts milk 1 quart 30% cream 8 eggs 2½ pounds sugar 6 tablespoonfuls flour 1½ ounces of vanilla or to taste Follow directions given for No. 1. No. 3. 2 quarts 30% cream 4 quarts of milk 3 pounds of sugar 1½ quarts Minute Tapioca yolks of 4 eggs 1 teaspoonful salt 4 teaspoonfuls lemon extract 2 teaspoonfuls rose extract Cook the tapioca in two quarts of milk for 10 minutes, then add the rest of the milk, the sugar and salt. Cook ten minutes longer. Remove from fire and add the egg yolks well beaten. Then add the extract, cool, and freeze. When nearly done, add the cream previously beaten to stiff froth and finish freezing. EXERCISE XI 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________