Was gelatin used?_______ By method 1, 2 or 3?_______ In milk or water?_______ Remarks: Comments on ice cream after it is hardened: EXERCISE NUMBER XIII PUDDINGS Freeze the following puddings as assigned and fill out report blank on opposite page. _Receipts_: No. 1.—Nesselrode. 32 pounds 28% cream 10 dozen eggs 10 pounds of sugar 6 ounces vanilla 4 pounds chopped walnut meats 3 pounds chopped candied cherries 3 pounds chopped candied fruits 4 pounds chopped raisins Cook the egg yolks with the cream. Beat the whites and add when partly frozen. No. 2—English Plum. 32 pounds 25% cream 8 dozen eggs 12 pounds sugar 3 pounds cocoa or chocolate 5 pounds assorted fruits that do not pulp 2 pounds seeded raisins 3 pounds dates 4 pounds walnut meats 4 tablespoonfuls ground cinnamon 1 tablespoonful ginger 1 tablespoonful ground cloves Use the eggs as directed under receipt number one. Chop the fruits and nuts fine. No. 3.—Fruit Pudding 32 pounds 10% cream 8 pounds whole condensed milk 8 pounds of sugar 5 ounces of gelatin dissolved in part of cream 2 pounds chopped cherries 2 pounds chopped raisins 2 pounds chopped nuts 1½ quarts sherry wine Soak the fruit over night in the sherry wine. EXERCISE XIII 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________