The sugar is first dissolved in the lacto milk. The eggs are then prepared. The whites and yolks are kept in separate containers and each lot is beaten with an egg beater. Both the yolks and whites are then added to the milk. The mixture is thoroughly stirred and strained through a fine wire gauze. The fruit juices are added last. The freezer is now run until it turns with difficulty when the paddle is removed. The brine is removed and the freezer repacked with ice and salt and left for an hour before the contents are served. Orange, Mint, Pineapple, Maraschino, Raspberry or Grape Lacto may be prepared by substituting any of these flavors for the Cherry. X. _Ices_ are frozen products made from water or sweet skimmed or whole milk, and sugar, with or without eggs, fruit juices or other natural flavoring. Ices may be for convenience divided into _sherbets_, _milk sherbets_, _frappes_, _punches_ and _souffles_. _Milk Sherbet_ is an ice made from sweet skimmed or whole milk with egg albumen, sugar and natural flavoring, frozen to the consistency of ice cream. _Pineapple Milk Sherbet_: 6 gallons milk 20 lbs. sugar Whites of 2 dozen eggs 1 gallon pineapple pulp 1 qt. lemon juice. Milk sherbets of various flavors may be prepared according to above formula by substituting other flavorings. The formulas presented above have been given mainly for the purpose of making clear the difference between the various groups. Numerous other formulas may be prepared on the same general outline. * * * * * Prof. Mortensen’s formulas are mostly made out for ten gallons of ice cream. It is hardly necessary to call attention to the fact that they can easily be adapted to any smaller quantities by reducing each of the ingredients alike. For instance, to make: _1 gallon of Plain Vanilla Ice Cream_, divide the figures given above by 10 and use: 2 quarts 25% cream ¾ lbs. sugar ½ oz. vanilla extract. To make: _1 quart of Strawberry Ice Cream_, divide by 40 and use: 1 pint 25% cream 3 oz. sugar Crushed strawberries to taste. [Illustration: Professor Mortensen, behind the vat at the left, giving a lesson in the making of ice cream at Ames ] It will be noticed that in the formulas worked out at Ames as above, very rich cream is used,—with a fat contents of 25% or 30%,—which makes exceedingly rich ice creams and great expansion in freezing. The ordinary ice cream maker will usually employ cheaper material, mixing some milk in the cream and standardizing the material to suit his local trade. Also most housekeepers making ice cream at home will find it convenient and economical to use a mixture of milk and cream and in doing so one must not expect so much expansion.