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 XVIII MOUSSE Prepare and freeze mousse after the following formulas as assigned. No. 1.—For five gallons 20 pounds aged sweet cream, at least 40% fat 5 pounds sugar 6 ounces of gelatin juice of three lemons 3 quarts strained strawberry juice Dissolve the sugar in the fruit juice, then stir in the gelatin dissolved in a very little water. Chill this mixture but not enough to form a jelly. Whip the cold cream till stiff and then fold in the gelatin-sugar-fruit mixture. Pack into molds or cans and harden in a salt and ice mixture one to two. Other flavors may be substituted. No. 2.—For five gallons 20 pounds of aged sweet cream, 35% fat 4 pounds of sugar 5 ounces of gelatin 2½ ounces of vanilla Dissolve the gelatin and stir into the cream. Whip till stiff, then fold in the sugar and vanilla and pack in cans, hardening in salt and ice mixed one to two. Report results on opposite page. EXERCISE XVIII REPORT EXERCISE NUMBER XIX STANDARDIZE MIX TO A GIVEN PERCENTAGE OF FAT The following materials will be furnished: cream, milk, sugar, chocolate, fruit, vanilla and gelatin. From them make up a receipt and freeze a batch of ice cream to contain a given per cent. of fat as assigned.