Ice cream powders should be used according to the directions given with them. Gum tragacanth stock is made in the following manner. Place the dry gum in cold water, using one ounce of gum to four pounds of water. Heat slowly and uniformly over a low flame or better in a double boiler to a temperature of about 110 degrees F. Hold at this temperature for several hours or until the dry gum has absorbed all the water it will hold. It does not go into true solution in water but will absorb about fifty times its own weight of the water. Strain through a coarse strainer and cool. It is then ready for immediate use. Sometimes enough is made at one time to last for several days, in which case it is best to add sufficient sugar to keep it from spoiling. EXERCISE NUMBER V FREEZING PLAIN ICE CREAM Freeze ice creams after the following formulas, which may be reduced to suit the capacity of the freezer used. Eight pounds of whole condensed milk may be substituted for eight pounds of the cream if desired. Fill out the record blank on opposite page. No. 1. 40 pounds of 20% cream 8 pounds of sugar 4 ounces of vanilla extract 4 ounces of gelatin if desired (See page 21) No. 2. 40 pounds of 20% cream 8 pounds of sugar 2 ounces of vanilla extract 4 ounces of gelatin if desired (See page 21) 1¼ pounds cocoa dissolved in four pounds of boiling water with one pound of sugar. (Chocolate may be used.) Cinnamon to taste if desired. No. 3. 40 pounds of 20% cream 8 pounds of sugar 2 ounces of vanilla extract 2 pounds of coffee (boil, strain and use enough to flavor to taste) 4 ounces of gelatin if desired (See page 21) No. 4. 40 pounds of 20% cream 8 pounds of sugar 1 pint of creme de menth syrup 4 ounces of gelatin if desired (See page 21) Color pale green. EXERCISE V 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_______