4 gallons 30% cream Yolks of 10 dozen eggs 4 lbs. maple sugar 10 lbs. cane sugar 2 oz. caramel paste _Tutti-Frutti_: 4 gallons 30% cream Yolks of 10 dozen eggs 14 lbs. cane sugar 4 oz. vanilla extract 3 lbs. candied cherries 3 lbs. candied assorted fruit 3 lbs. pineapple. VI. _Mousse_ is a frozen whipped cream to which sugar and natural flavoring have been added. _Cranberry Mousse_: 2 gallons 30% cream 4 lbs. cane sugar 1 qt. cranberry juice ¼ pt. lemon juice. From the same formula combinations may be made with various other fruit juices and natural flavors, such as coffee, vanilla, maple, caramel, pistachio, etc. _Sultana roll_, as indicated by the name, is made in a round mold. The center of the mold is filled with tutti-frutti, and the outside with pistachio mousse. VII. _Pudding_ is a product made from cream or milk, with sugar, eggs, nuts and fruits, highly flavored. _Nesselrode Pudding_: 3 gallons 30% cream 10 dozen eggs 10 lbs. cane sugar 4 oz. vanilla extract 6 lbs. candied cherries and assorted fruits 4 lbs. raisins 4 lbs. macaroons _Manhattan Pudding_: 3 gallons 30% cream 10 dozen eggs 12 lbs. sugar 2 qts. orange juice 1 pt. lemon juice 4 lbs. walnut meats 4 lbs. pecan meats 4 lbs. cherries and assorted fruits _Plum Pudding_: 3 gallons 30% cream 10 dozen eggs 10 lbs. sugar 2½ lbs. chocolate 4 lbs. cherries and assorted fruits 2 lbs. raisins 2 lbs. figs 1 lb. walnut meats 3 teaspoonfuls ground cinnamon ½ teaspoonful ground cloves. VIII. _Aufait_ is a brick cream consisting of layers of one or more kinds of cream with solid layers of frozen fruits. Fig aufait may be made from three layers of cream of various flavors with two layers of whole or sliced figs. It is most satisfactory to slice the figs lengthwise in halves. Other aufaits may be made from a variety of preserved fruits and berries and combined with different creams. IX. _Lacto_ is a product manufactured from skimmed or whole sour milk, eggs and sugar, with or without natural flavoring. Formulas for lactos may be found in Bulletin No. 140 published by the Ames Station. As an example, the following mixture will make 5 gallons of _Cherry Lacto_: 3 gallons lacto milk 9 pounds sugar 12 eggs 1 quart of cherry juice or concentrated cherry syrup 1½ pints lemon juice “Lacto Milk” is the same as described under “Commercial Buttermilk” and “Thick Milk,” pages 81 and 82.