No. 3. Use same mix as number one except replace the pineapple with orange juice. Boil the water and sugar to a clear syrup, then strain and cool before freezing. EXERCISE XV 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 XVI MILK SHERBETS Freeze milk sherbets after the following base formula, using such of the flavorings as are assigned. Fill out the record blank on the opposite page. Flavors: Orange, grape, cherry, pineapple, and strawberry. If lemon is desired, use only two quarts of lemon juice with a quart of orange juice. _Receipt_: 48 pounds of milk 16 pounds of sugar 5 ounces of gelatin in 2 quarts water 1 pound lemon juice 4 quarts fruit flavoring 12 egg whites beaten stiff and added after mixture is partly frozen. EXERCISE XVI REPORT Date_________________________ Receipt Number___________________