E HELLER & CO

CHICAGO, U. S. A.

1 4 %« J3iitt er rat

VANILLA ICE CREAM

14% Butter Fat

(10 Gallons)

Made With MELOINE and GELATINE

31 lbs. 20% Cream or about 3}^ gallons 9 lbs. 8% Condensed Milk or about 1 gallon

2 lbs. 4% Milk or about 1 quart 7 lbs. Granulated Sugar

3 ounces Gelatine 1 ounce Melcine

% xo \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST — Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one pint of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

THIRD:— Add the melted Gelatine to the Milk. Agitate the Milk thoroughly while pouring Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir mix thoroughly while adding.

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together

in a dry can or dish. Pour this mixture of Sugar, Meloine and

Salt slowly into the batch while stirring continuously.

IMPORTANT:— For Special Information on a new, easy and viry successful method for dissolving Vtgctabis Gum and Meloine in the Ice-Craam Mix. see ^age 106.

SIXTH: — Then add Vanilla Flavoring as required.

SEVENTH: — Allow the mix to stand until it becomes thick.

EIGHTH: — Then pour through strainer and freeze.

IMPORTANT: —If Pure Food Gelatine can not be obtained, it is advisable to use either Snow or Vegetable Gum.

R HELLER & CO. CHICAGO. U. S. A.

VANILLA ICE CREAM

12% Butter Fat

10 Gallons

Made With MELOINE and GELATINE

25 lbs. 20% Cream or about 3 gallons

11 lbs. B% Condensed Milk or about 1^ gallons

6J4 !bs. 4^0 Milk or about 3 queurts

7 lbs. Granulated Sugar

3 to 4 ounces Gelatine

1 ounce Meloine ^ to 1 teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one pint of cold water* Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on the flame direct.)

THIRD:— Add the melted Gelatine to the Milk. Agitate the Milk thoroughly while pouring the Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir the mix thoroughly while adding.

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together* Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT:— For Special Information on a new, easy and vary successful method for dissolving Vegetable Qum and Moloine in the Ice-Cream Mix, see page 106.

SIXTH: — Then add Vanilla Flavoring.

SEVENTH: — Allow the mix to stand until it becomes thick.

OGHTH: — Then pour through strainer and freeze.

NOTE:— If Pure Food Gelatine can not be obtained, it is advisable to use either Snow or Vegetable Gum.

B. HELLER & CO. CHICAGO, U. S. A.

VANILLA ICE CREAM

iO% Butter Fat

(10 Gallons)

(Made With MELOINE and GELATINE)

18 lbs. 20% Cream or about 2^ gallons

11^ lbs. 8^0 Condensed Milk or about 1^ gallons

13 lbs. 4% Milk or about lyi gallons

7 lbs. Granulated Sugar

4 to 5 ounces Gelatine

1 ounce Meloine

^ to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one quart of cold water Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

THIRD: —Add the melted Gelatine to the Milk. Agitate the Milk thoroughly while pouring the Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir mix thoroughly while adding.

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly together. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT: — For Special Information on a new, easy and vary successful n1et^0ll for dissolving Vegetable Gum and Meloine in ttie Ice-Cream Mix. see page 106.

SIXTH:— Then add Vanilla Flavoring.

SEVENTH: — Allow the mix to stand until it becomes thick.

EIGHTH: — Then pour through strainer and freeze.

NOTE: — If Pure Food Gelatine can not be obtained, it is advisable to use either Snow or Vegetable Gum.

a HELLER & CO. CHICAGO, U. S. A.

asas= " ■ 1

VANILLA ICE CREAM

5% Butter Fat

(10 Gallons)

(Made With MELOINE and GELATINE)

10^ lbs. 20% Cream or about 1^ gallons ISyi lbs. 8% Condensed Milk or about 2 gallons 15 lbs. 4'^c Milk or about IJ4 gallons , 7 lbs. Granulated Sugar

5 to 6 ounces Gelatine

1 ounce Meloine

>i to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one quart of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

THIRD:— Add the melted Gelatine to the Milk. Agitate the Milk thoroughly while pouring Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir mix thoroughly while adding.

FIFTH : — Mix the Sugar, Meloine and Salt thoroughly together. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT:— For Special Information on a new, easy and very successful method for dissolving Vegetable Gum and Meloine in the Ice-Cream Mix, see pace 106.

SIXTH: — Then add Vanilla Flavoring.

SEVENTH: — Allow the mix to stand until it becomes thick.

EIGHTH :— Then pour through strainer and freeze.

NOTE:— If Pure Pood Gelatine can not be obtaioed, it is advisable to use either Snow or Vegetable Gum.

R HELLER & CO. CHICAGO, U. S. A

VANILLA ICE CREAM

6% Butter Fat

(10 Gallons)

(Made With MELOINE and GELATINE)

A}4 lbs. 20% Cream or about ^-gallon 18>^ lbs. 8% Condensed Milk or about 2 gallons 21^ lbs. 4% Milk or about 2}4 gallons

7 lbs. Granulated Sugar

5 to 6 ounces Gelatine

1 ounce Meloine

3^ to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST:— Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one quart of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

THIRD: — Add the melted Gelatine to the Milk. Agitate the Milk thoroughly while pouring Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir mix thoroughly while mixing.

FIFTH : — Mix the Sugar, Meloine and Salt thoroughly together. Four this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolvlirg Vegetable Gum and Meloine in tlie Ice-Cream Mix, see page 106.

SIXTH: — Then add the Vanilla Flavoring.

SEVENTH : — Allow the mix to stand until it becomes thick.

ElIGHTH: — Then pour through strainer and freeze.

NOTE:— If Pure Pood Gelatine can not be obtained, it is advisable lo use either Snow or Vegetable Gum.

B. HELLER & CO. CHICAGO. U. S. A.

MEILOINE is frequently referred to as the "Great Ice Cream Improver." It is probably used today to a greater extent than any other ice cream improver and this is especially true when refer- ence is had to those manufacturers who have the reputation of making the very best grades of ice cream.

MELOINE tends to increase yield and produces firmer or better "bodied" ice cream, with a smoother and more even texture.

MELOINE is used cold; no boiling or heating is necessary.

It is economical and the improvement which it makes is so

decided that ice cream manufacturers find MELOINE a wonderful

trade winner.

IMPORTANT: — For Spscial Information on a new. easy and very successful method for dissolving Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106.

MELOINE is prepared so as to produce a more uniform distribution of the milk solids. This insures a smooth and velvety ice cream with an extra degree of firmness

In the following formulas we have, to a large extent, recom- mended the use of MELOINE because we believe every ice cream maker who receives a copy of this Guide is anxious to produce the finest quality of ice cream at the least cost. MELOINE will enable you to do this. It stands alone as the "so different" ice cream improver.

VANILLA ICE CREAM

14% Butter Fat

(10 Gallons)

(Made With MELOINE)

31 lbs. 20% Cream or about 3^ gallons

9j4 lbs. 8% Condensed Milk or about 1 gallon

2^ lbs. 4% Milk or about 1 quart

7 lbs. Granulated Sugar

1 ounce Meloine % \o \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST:— Mix together Cream, Milk and Condensed Milk.

SECOND : — Mix Sugar, Meloine and Salt thoroughly together

in a dry can or dish.

IMPORTANT: — For Special Information on -z new, easy and very successful method for dissolving Vegetable Gum and Meloine in the ice -Cream Mix, see page 106.

THIRD : — Then agitate the batch while slowly adding mixture of Sugar, Meloine and Salt. Continue stirring for about five minutes.

FOURTH:— Add Vanilla Flavoring.

FIFTH : — Allow the mix to stand until it becomes thick.

SIXTH : —Then pour through strainer and freeze.

B. HELLER & CO. CHICAGO. U.S.A.

VANILLA ICE CREAM

/2% Butter Fat

(10 Gallons)

(Made With MELOINE)

25 lbs. 20% Cream or about 3 gallons 9 lbs. 8fo Condensed Milk or about 1 gallon 8}4 lbs. 4% Milk or about 1 gallon 7 lbs. Granulated Sugar 1 ounce Meloine % \.o \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST:— Mix together the Cream, Milk and Condensed Milk.

SECOND: — Mix Sugar, Meloine and Salt thoroughly together in a dry can or dish.

IMPORTANT:— For Special Informatlonron a new, easy and vary successful method for dlttoWInx Vagetable Gum and Meloine in the Ice-Cream Mix. see page 106.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Meloine and Salt. Continue stirring for about five minutes.

FOURTH:— Add Vanilla Flavoring.

FIFTH: — Allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

VANILLA ICE CREAM

70% Butter Fat

(10 Gallons)

(Made With MELOINE)

17 lbs. 20% Cream or about 2 gallons

Viyi lbs. 8% Condensed Milk or about lyi galloos

12 lbs. 4% Milk or about lyi gallons

7 lbs. Granulated Sugar

1 ounce Meloine

J4 to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST:— Mix together the Cream, Milk and Condensed Milk.

SECOND: — Mix Sugar, Meloine and Salt thoroughly together in a dry can or dish.

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Meloine and Salt. Continue stirring for about five minutes.

FOURTH: — Add Vanilla Flavoring.

FIFTH: — Allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

B. HELLER & CO. CHICAGO. U.S.A.

VANILLA ICE CREAM

5% Butter Fat

(10 Gallons)

(Made With MELOINE)

I0}i lbs. 20% Cream or about \% gallons

16 lbs. 8^0 Condensed Milk or about 1^ gallons

17 lbs. 4% Milk or about 2 gallons 7 lbs. Granulated Sugar

1 ounce Meloine

yi Xo I teaspoonful Table Salt

Vanilla Flavoring as required

FIRST: — Mix together the Cream, Milk and Condensed Milk. SECOND: — Mix Sugar, Meloine and Salt thoroughly together in a dry can or dish.

IMPORTANT:— For Special Information on a new, easy and very successful method for dissolving Vegetable Gum and Meloine in tlie Ice-Cream Mix. see page 106.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Meloine and Salt. Continue stirring for about five minutes.

FOURTH:— Add Vanilla Flavoring.

FIFTH : — Allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

VANILLA ICE CREAM

e% Butter Fat

(10 Gallons)

(Made With MELOINE)

4^ lbs. 20% Cream or about >^-gallon Hyi lbs. 8% Condensed Milk or about 2 gallons 21>^ lbs. 4% Milk or about 2yi gallons

7 lbs. Granulated Sugar

1 ounce Meloine >^ to 1 teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix together the Cream, Milk and Condensed Milk. SECOND : — Mix Sugar, Meloine and Salt thoroughly together in a dry can or dish.

IMPORTANT : — For Special Information on a new, easy and very successful mettiod for dissolving Vegetable Gum and Meloine in the Ice-Cream Mix, sea page 106.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Meloine and Salt. Continue stirring for about five minutes.

FOURTH:-Add Vanilla Flavoring.

FIFTH: — Allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

B. HELLER & CO. CHICAGO. U. S. A.

For many years SNOW has been recognized as a particularly effective agent in the making of ice cream, and manufacturers are highly enthusiastic over this product as its use is an aid in bringing their ice cream into even still greater popularity.

The use of SNOW tends to prevent the formation of icy crys- tals and the large shippers find SNOW almost invaluable because of its tendency to produce a very firm "body" which will "stand up" under most ordinary conditions.

SNOW has the property to thicken milk and cream and to cause it to beat up more readily. It helps to improve the finished product and aids it in retaining its velvety firmness. In ice cream that is used for fountain purposes SNOW is especially desirable and in sherbets is well nigh indispensable.

SNOW may be used alone or with Gelatine, Under average conditions Gelatine is not necessary.

SNOW is a purely vegetable product, is economical, always uniform and extremely easy to use. It does not require heating, mixes readily with the batch, keeps well and is always ready to use without fuss or bother whenever you need it.

We guarantee SNOW to comply with the Pure Food Law.

VANILLA ICE CREAM

14% Butter Fat

(10 Gallons)

(Made With SNOW)

31>^ lbs. 20% Cream or about 3^4 gallons

9'X lbs. 8% Condensed Milk or about 1 gallon

2X lbs. 4% Milk or about 1 quart

7 lbs. Granulated Sugar

4 to 6 ounces Snow % \.o \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix together Cream, Milk and Condensed Milk.

SECOND : — Mix Sugar, Snow and Salt thoroughly together in a dry can or dish.

THIRD : — ^Then agitate the batch while slowly adding mixture of Sugar, Snow and Salt. Continue stirring for about five minutes.

FOURTH:— Add Vanilla Flavoring.

FIFTH: — It is advisable to allow the mix to stand until it becomes thick.

SIXTH : — Then pour through strainer and freeze.

B. HELLER & CO. CHICAGO, U. S. A,

VANILLA ICE CREAM

12 fo Butter Fat

(10 Gallons)

(Made With SNOW)

25 lbs. 20^0 Cream or about 3 gallons

11 "4 lbs. 87o Condensed Milk or about IJ^ gallons

634 lbs. 4% Milk or about 3 quarts

7 lbs. Granulated Sugar . 4 to 6 ounces Snow

yi to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST: — Mix together the Cream, Milk and Condensed Milk.

SECOND: — Mix Sugar, Snow and Salt thoroughly together in a dry can or dish.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Snow and Salt. Continue stirring for about five minutes.

FOURTH: — Add Vanilla Flavoring.

FIFTH : — It is advisable to allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze. VANILLA ICE CREAM

iO% Butter Fat

(10 Gallons)

(Made With SNOW)

18 lbs. 20% Cream or about 2X gallons

11)4 lbs. 8% Condensed Milk or about 1)4 gallons

13 lbs. 4% Milk or about Ij^ gallons

7 lbs. Granulated Sugar

4 to 6 ounces Snow

^ to 1 teaspoonful Table Salt

Vanilla Flavoring as required

FIRST:— IMix together the Cream, Milk and Condensed Milk. SECOND: — Mix Sugar, Snow and Salt thoroughly together in a dry can or dish.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Snow and Salt. Continue stirring for about five minutes.

FOURTH:-Add Vanilla Flavoring.

FIFTH: — It is advisable to allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

a HELLER & CO. CHICAGO. U.S.A.

VANILLA ICE CREAM

S% Butter Fat

(10 Gallons)

(Made With SNOW)

10)4 lbs. 20% Cream or about IJ4 gallons

16 lbs. 8% Condensed Milk or about 1;^4. gallons

16 >^ lbs. 4% Milk or about 2 gallons

7 lbs. Granulated Sugar

4 to 6 ounces Snow

% \o \ teaspoonful Table Salt

Vanilla Flavoring as required

FIRST: — Mix together the Cream, Milk and Condensed Milk.

SECOND: — Mix Sugar, Snow and Salt thoroughly together in a dry can or dish.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Snow and Salt Continue stirring for about five minutes.

FOURTH: -Add Vanilla Flavoring.

FIFTH: — It is advisable to allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

VANILLA ICE CREAM

6^0 Butter Fat

(10 Gallons)

(Made With SNOW)

4X lbs. 20% Cream or about ^-gallon 18>^ lbs. 8% Condensed Milk or about 2 gallons 21>^ lbs. 4% Milk or about 2%. gallons

7 lbs. Granulated Sugar

4 to 6 ounces Snow }i Xo \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix together the Cream, Milk and Condensed Milk.

SECOND: — Mix Sugar, Snow and Salt thoroughly together in a dry can or dish.

THIRD: — Then agitate the batch while slowly adding the mixture of Sugar, Snow and Salt. Continue stirring for about five minutes.

FOURTH:— Add Vanilla Flavoring.

FIFTH: — It is advisable to allow the mix to stand until it becomes thick.

SIXTH: — Then pour through strainer and freeze.

B. HELLER & CO.

CHICAGO. U. S. A.

■^^^^^^P^^^B

3}( gallons 20% Cream 1 gallon 8% Condensed Milk 1 quart 4% Milk 7 pounds Granulated Sugar 3 ounces Gelatine I ounce Meloine

to \ teaspoonful Table Salt Vanheller Flavoring as required

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — Then mix the Gelatine in one pint of cold water. Melt in a double boiler or hot water bath. (You are liable to scorch the Gelatine if placed on flame direct.

THIRD:— Add the melted Gelatine to the Milk. Agitate the milk thoroughly while pouring Gelatine in slowly.

FOURTH:— Then add the Milk, which has had the Gelatine added, to the Cream and Condensed Milk. Stir mix thoroughly while adding.

FIFTH: — Mix the Sugar, Meloine and Salt thoroughly to- gether in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT:~For Special Information on a new, easy and very successful method foi dlssoMH Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106.

SIXTH : — Then add Vanheller Flavoring as required.

SEVENTH: — Allow the mix to stand until it becomes thick.

EIGHTH: — Then pour through strainer and freeze.

If desired, a little Yellow Liquid Food Color may be added to improve the shade.

NOTE:— The above formula should make ten gallons of finished Ice Cream.

IMPORTANT:— If Pure Food Gelatine can not be obtained it is advisable to use either Snow or Vegetable Gum.

IMPORTANT:— When using Imitation Flavor, the IceCream should be labeled "Artificially Flavored."

B. HELLER & CO.

CHICAGO. U.S. A.

16 yo Butter Fat with E^gs

35% lbs. 259b Cream or about 4X gallons 6^ lbs. 8% Condensed Milk or about 3^ -gallon

2 pounds Eggs or about 1% dozen 7 pounds Granulated Sugar J^2-pound Blanched Almonds

3 ounces Gelatine 1 ounce Meloine >^ to 1 teaspoonful Table Salt X-ounce Lemon Extract Few drops Bitter Almond Extract Vanilla Flavoring as required

FIRST: — Mix the Gelatine in one pint of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

SECOND:— Add the melted Gelatine to the Cream. Agitate the Cream thoroughly w^hile pouring Gelatine in slow^ly.

THIRD: — Grate the rind of the Lemon and mix with a little of the Sugar; dissolve this in a part of the Condensed Milk and strain into the Cream. Then add the balance of the Condensed Milk to the Cream and mix thoroughly.

FOURTH : — Beat the Eggs (Yolks and Whites) to a stiff froth.

FIFTH : — Add the beaten Eggs to I gallon of Cream (stirring thoroughly). Heat this mixture to 160 degrees Fahrenheit and hold at that temperature until it begins to thicken (stirring contin- ually). As soon as it begins to thicken remove from stove at once or it may curdle.

SIXTH : — Cool this heated mixture of Cream and Eggs, then add to balance of mix. '

SEVENTH: — Mix the Sugar, Meloine and Salt thoroughly together in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

B. HELLER & CO. CHICAGO. U. S. A.

IMPORTANT: — For Special Information on a new. easy and very successful method for dissolving Vegetable Gum and IMelolne In the Ice-Cream Mix. see page 106.

EIGHTH : — Add V^-ounce Lemon Extract, a few drops Bitter Almond Ejctract and Vanilla Flavoring as required.

NINTH: — Allow mix to stand until it thickens.

TENTH: — ^Take V2-lt)« Blanched Almonds and chop very fine.

ELEVENTH: — After mix has thickened pour through strainer and freeze. When freezing is nearly finished add the chopped Almonds; then finish freezing.

IMPORTANT: — If Pure Food Gelatine can not be obtained, it is advisable to us© either Snow or Vegetable Gum.

WALDORF ICE CREAM

(10 GaUons) Formula No. 2

3^ gallons 20% Cream

1 gallon 8fo Condensed Milk

1 quart 4% Milk

7 pounds Granulated Sugar

I dozen Eggs

1 ounce Meloine

% to 1 teaspoonful Table Salt

X ounce Bitter Almond Extract

Vanheller Flavoring as required

FIRST: — Mix 2% gallons of the Cream, the Condensed Milk and Milk together.

SECOND : — Beat the Egg Yolks and Whites separately.

THIRD: — Add the beaten Eggs to I gallon of Cream (stirring thoroughly). Heat this mixture to 160 degrees Fahrenheit and hold at that temperature until it begins to thicken (stirring contin- ually). As soon as it begins to thicken remove from stove at once, or it may curdle.

FOURTH: — Cool this heated mixture of Cream and Eggs; then add to balance of mix.

FIFTH : — Mix Sugar, Meloine and Salt thoroughly together in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IM.PORTANT: — For Special Information on a new. easy and vary successful method for dissolving Vegetable Gum and Meloine in the ice-Cream Mix, see page 106.

SIXTH: — Add V^-ounce Bitter Almond Extract and Vanheller Flavoring as required.

SEVENTH: — Allow mix to stand until it thickens. EIGHTH; — Then pour through strainer and freeze.

NOTE : —When using Imitation Flavoring, the Ice Cream should be labeled "Artificiaily Flavored."

B. HELLER & CO.

CHICAGO. U.S. A.

/4% ButteF'''''^Faf

21% lbs. 20% Cream or about 3|^ gallons 9% lbs. 8% Condensed Milk or about 1 gallon 2% lbs. 4% Milk or about 1 quart 7 pounds Granulated Sugar 1 ounce Meloine

3 ounces Zanzibar-Brand Vegetable Gum yi Xo \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST:— Mix together the Cream, Condensed Milk and Milk.

SECOND: — Mix Sugar, Meloine, Zanzibar - Brand Vegetable

Gum and Salt thoroughly together in a dry can or dish.

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106.

THIRD: — Then agitate the batch thoroughly while slowly adding the mixture of Sugar, Meloine, Vegetable Gum and Salt. Continue stirring for about five minutes.

FOURTH: — Add Vanilla Flavoring as required.

FIFTH : — Allow the mix to stand until it thickens.

SIXTH: — Then pour through strainer and freeze.

NOTE:— The above formula^should make ten gallons of finished Ice Cream.

PHILADELPHIA SPECIAL ICE CREAM

( USE ABOVE FORMULA)

FIRST: — Whip thoroughly I gallon of the Cream and set aside*

SECOND ;| — Make remainder of mix as per above formula.

THIRD: — When mix is nearly frozen, add the Whipped Creeim and finish freezing.

The addition of the Whipped Cream will cause the texture of the finished ice cream to be delightfully delicate. For the better class of trade, Philadelphia Special Ice Cream is recommended.

B. HELLER & CO.

CHICAGO. U.S. A.

ZO% Putter Fat with Eggs

40 lbs. 25 % Cream or about 5 gallons

2 lbs. Eggs or about 1^ dozen 7 pounds Granulated Sugar

3 ounces Gelatine 1 ounce Meloine ^ to 1 teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix the Gelarine in one pint of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

SECOND:— Add melted Gelatine to 4 gallons of the Cream. Agitate the Cream thoroughly while pouring Gelatine in slowly.

THIRD: — Separate Egg- Yolks from Whites. Beat Yolks well.

FOURTH: — Add the beaten Egg- Yolks to 1 gallon of the Cream (stirring thoroughly). Heat this mixture to 1 60 degrees Fahrenheit and hold at that temperature until it begms to thicken (stirring continually). As soon as it begins to thicken remove from fire at once or it may curdle. Cool this heated mixture of Cream and Egg- Yolks; then add to balance of mix.

FIFTH:— Mix the Sugar, Meloine and Salt thoroughly together in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously. Strain and let stand until it becomes thick.

IMPORTANT : -For Special Informstlon on a new. easy and very successful method for dissolving Vegetable Gum and Meloine in the Ice -Cream Mix, see page 106;

SIXTH : —Then add Vanilla Flavoring and freeze.

IMPORTANT: — The above formula should make ten gallons of finished Ice Cream.

NOTE : — Delmonico Ice Cream may also be made with a much lower per- centage of butter-fat, if desired.

B. HELLER & CO.

CHICAGO. U.S. A.

NOTE:- either Snow or

34 lbs. 20% Cream or about 4 gallons 9 lbs. 87o Condensed Milk or about 1 gallon 3% lbs. Eggs or about 3 dozen 7 pounds Granulated Sugar 3 ounces Gelatine and 1 ounce Meloine Vanilla Flavoring as required

FIRST: — Mix 3 gallons of the Cream and Condensed Milk together.

SECOND : — Separate Yolks from Whites of Eggs; beat Yolks to a froth.

THIRD:— Add beaten Egg -Yolks to I gal. of the Cream (stirring thoroughly). Heat this mixture to 1 60° Fah. and hold at that temperature until it begins to thicken (stir- ring continually). As soon as it begins to thicken remove from stove at once, or it may curdle. Cool heated mixture of Cream and Egg Yolks; then add to beJemice of mix.

FOURTH: — Mix the Gelatine in one pint of cold water. Melt in a double-boiler or hot-water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

FIFTH : — Add melted Gelatine to Cream Mix. Agitate thoroughly while adding.

SIXTH : — Mix the Sugar and Meloine in a dry can or dish. Pour this mixture slowly into batch while stirring continuously.

IMPORTANT: — For Special Information on a new, easy and very tuccessful metliod for dissolving Vegetable Gum and Meloine in tha Ice-Cream Mix, see page 106.

SEVENTH: -Add Vanilla Flavoring. EIGHTH: — Allow mix to stand until it becomes thick.

NINTH: — Then pour through strainer and freeze.

If Pure Pood Gelatine can not be obtained, it is advisable to use Vegetable Gum.

B. HELLER & CO. CHICAGO. U S. A.

NEW YORK BRICK ICE CREAM

(10 Gallons)

3^ gallons 20% Cream

I gallon 8% Condensed Milk y^ gallon 4% Milk 7 pounds Granulated Sugar

2 dozen Eggs

3 ounces Gelatine I ounce Meloine

y^, to 1 teaspoonful Table SaJt Vanilla Flavoring as required

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — Separate the Yolks from the Whites of the Eggs. Beat the Yolks thoroughly.

THIRD:— Add the beaten Egg Yolks to the Milk, put in double boiler and scald at a temperature of about 1 60 degrees Fahrenheit for 1 5 minutes, stirring constantly. (Do not allow mixture to boil as it will curdle.) Then remove mixture and set in ice-box to cool.

FOURTH: — Mix the Gelatine in one pint of cold water. Melt in a double boiler or hot water bath. (You are liable to scorch the Gelatine if placed on flame direct.)

FIFTH: — Add the melted Gelatine to the Cream and Con- densed Milk. Agitate the mix thoroughly while pouring Gelatine in slowly.

SIXTH: — Then add the Milk and Egg mixture to the batch.

SEVENTH:— Mix the Sugar, Meloine and Salt thoroughly to- gether in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring continuously.

IMPORTANT: — For Special Information on a new, easy and very successful method for dissolving Vesetable Gum and Meloine in the Ice-Cream Mix, see page 105

EIGHTH: -Add Vanilla Flavoring.*

NINTH: — Allow mix to stand until it becomes thick.

TENTH: — Then pour through strainer and freeze.

ELEVENTH: — Fill "slab brick" moulds with the frozen cream^ Cover top of Cream with weix paper to prevent it from sticking to the cover. Then pack the filled moulds in ice and salt so that the cream will harden and stand handling and wrapping. Usually one to two hours are required for the Ice Cream to harden sufficiently.

TWELFTH: — When the Ice Cream is properly hardened, re- move moulds from ice pack, dip them in cold water and turn out the Ice Cream on slabs covered with wax paper. Cut the Ice Cream into one quart bricks and wrap separately in wax paper. Pack bricks in cross layers in tanks or any convenient packers.

NOTE: — If Pure Food Gelatine can not be obtained it is advisable to use either Snow or Vegetable Gum.

B. HELLER & CO. CHICAGO. U. S. A.

FRENCH COOKED ICE CREAM

(10 Gallons)

4 gallons 20% Cream 3 dozen Eggs 10 pounds Granulated Sugar 8 to 10 ounces Snow

>^ to 1 teaspoonful Table Salt '

Vanilla Flavoring as required

FIRST: — Separate the Egg -Yolks from the Whites, add 5 pounds Granulated Sugar to the Yolks and beat until the mixture is smooth.

SECOND:— Then beat the Whites of the Eggs to a stiff froth and mix with the Yolks and Sugar.

THIRD: — Add the Egg and Sugar mixture to 1 gallon of Cream and stir thoroughly. Heat this mixture to 1 60 degrees Fahrenheit and hold at that temperature until it begins to thicken (stirring continually). As soon as it begins to thicken remove from stove at once, or it may curdle. Cool this heated mixture of Eggs, Sugar and Cream; then add to balance of mix.

FOURTH: — Take the remaining 5 pounds of Granulated Sugar, add 8 to 1 0 ounces Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly in a dry can or dish.

FIFTH: — Add the mixture of Sugar, Snow and Salt slowly to the mix, stirring continuously for about five minutes.

SIXTH: — Then add Vanilla Flavoring.

SEVENTH: — It is well to let mix stand awhile until it becomes thick.

EIGHTH: — Then pour through strainer and freeze.

NOTE : —The above Formula makes an extremely rich French Cooked Ice Cream and if one desires, satisfactory results can be obtained by using 1 dozen less eggs than quantity stated. Should the quantity of eggs used be reduced the sugar should also be reduced accordingly, or 1 pound for every one-half dozen eggs.