R HELLER & CO

CHICAGO. U. S. A.

4 gallons French Cooked Cream

^-pint Chestnuts

2 pounds Chopped Candied Cherries

2 pounds Seedless Raisins

X -pound Citron

X-pound Crystallized Ginger

2 pounds English ^A;'alnut Meats

2 pounds Blanched Almonds

2 pounds Hazelnut Meats

1 ounce Imtiation Maraschino Flavoring

Carameline as required

FIRST:— Take 4 gallons of the French Cooked Ice Cream mix (see preceding formula), add sufficient Carameline to produce a nice Ught brown tint and pardy freeze.

SECOND:— Take '/z-pint large Chestnuts and boil in water until tender. Remove shells and outer skins; then press through colander.

THIRD: — Take 2 pounds Candied Cherries, 2 pounds Seed- less Raisins, 1/4-pound Citron, 1/4-pound Crystallized Ginger and chop fine; then add sufficient water to cover fruits and boil very slowly until the fruits are tender.

FOURTH:— Grind the English Walnut Meats, the Hazelnut Meats and the Blanched Almonds in a grinder using fine plate. If one has no grinder the Nut Meats can be put in a wooden chop- ping bowl and chopped fine.

FIFTH: — Add the ground Nut Meats to the cooked Fruits and mix thoroughly together.

SIXTH: — Then add I ounce Imitation Maraschino Flavoring. SEVENTH:— Now add the Fruit-and-Nut mixture to the pardy frozen mix and run the freezer until the Fruits and Nuts are uni- formly mixed with the Cream.

Nesselrode Pudding should be frozen very hard. It is some- times put up in lined brick moulds and makes an excellent appear- ing frozen deHcacy when cut into one quart bricks.

NOTE : -When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

B. HELLER & CO.

CHICAGO. U.& A.

^BliES^BB(^Hl

Buttep JFai

10 lbs. 20% Cream or about \}4 gallons

25 '4^ lbs. 8% Condensed Milk or about 2^ gallons I

13 lbs. 47o Milk or about l}i gallons

7 pounds Granulated Sugar

6 ounces Snow

% \o \ teaspoonful Table Salt

Vanheller Flavoring as required

Yellow Liquid Food Color

FIRST:— Mix together the Cream, Condensed Milk and 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 Vanheller Flavoring and Yellow Liquid Food Color.

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

SIXTH: — Then pour through strainer and freeze.

NOTE : — The above formula should make ten gallons of finished Ice Cream. IMPORTANT: — When using Color and Imitation Flavoring, the Ice Cream chould be labeled "Artificially Colored and Flavored."

MILWAUKEE BOAT ICE CREAM

(With Other Flavorings and Extracts)

If special flavorings are wanted, such as Strawberry, Peach, Lemon, Orange, etc., make the plain Vanheller mix as directed above and add the proper amount of color and extract or flavoring. (See Flavoring Extract and Color pages in back of book.)

B. HELLER & CO.

CHICAGO. U.S. A.

20?4 lbs. 8% Condensed Milk or about 2% gallons 21% lbs. 4% Milk or about 2^4. gallons

7 pounds Granulated Sugar

8 ounces Snow ^ to 1 teaspoonful Table Salt Vanilla Flavoring as required.

FIRST:— -Mix together the Condensed Milk and 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.

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

PICNIC ICE CREAM

(With Other Flavorings and Extracts)

It is very often desirable to have several kinds of Picnic Ice Cream, such as Strawberry, Pineapple, Lemon, Peach, etc. They may be readily manufactured by making the plain Vanilla mix, as per above formula, and adding to it sufficient of the desired flavoring and color. (For list of flavorings and colors see pages in back of this book.)

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

16 Vo JSuttGi* J^at

32 lbs. 25% Cream or about 3^ gallons

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

3 pints Water

8 pounds Granulated Sugar "kl pound Bitter Chocolate

3 ounces Gelatine

1 ounce Meloine

% to \ teaspoonful Table Salt,

X-ounce Cinnamon Extract

Vanilla Flavoring as required

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

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 Cream and Con- densen Milk. Agitate the mix thoroughly while pouring Gelatine in slowly.

FOURTH : — Mix 7 pounds of the Sugar, the Meloine and the Salt thoroughly together in a dry can or dish. Pour this mixture of Sugar, Meloine and Salt slowly into the batch while stirring con- tinuously.

IMlPORTANT:— For Special Information on • new, easy and very successful method for dlssalving Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106.

FIFTH: — Add Vanilla Flavoring as required and set mix aside until it becomes thick.

SIXTH: — Take I lb. Bitter Chocolate and shave into fine shreds.

SEVENTH: — Take I pint Water and let it come to a boil; then add the shredded Chocolate and stir thoroughly until a thick paste consistency is formed. Now add the remaining I pound of Sugar and stir until the batch works down smooth. Then add the other 1 pint of Water and heat mixture until it simmers, stirring constantly.

EIGHTH : — Remove Chocolate mixture from fire and set in ice-box until cold.

NINTH: — When the Chocolate Syrup is thoroughly chilled, add !4-ounce Cinnamon Elxtract, mixing it in well.

TENTH : — Then add the Chocolate Syrup to the batch.

ELEVENTH : — Pour mix through strainer and freeze. '^ Cocoa is frequently used in place of Chocolate. Refer to index for directions on how to make Cocoa Syrup.

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.

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

CHOCOLATE ICE CREAM

MADE WITH COCOA

(10 GaUons)

Formula No. 2

33^ gallons 20^0 Cream

1 g^allon 8% Condensed Milk

1 quart 4% Milk

1 to 1>^ pounds Powdered Cocoa

8 pounds Granulated Sugar

3 ounces Gelatine

1 ounce Meloine

>^ to 1 teaspoonful Table Salt

X-ounce Cinnamon Extract

Vanilla Flavoring as required

FIRST: — Mix together the Cream and Condensed Milk.

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 (lame 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 6 pounds of the Sugar, the Meloine and the 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 vary successful method for dissolving Vegetable Gum and Meloine in the Ice-Cream Mix. see page 106.

SIXTH : — Add Vanilla Flavoring as required and set mix aside until it becomes thick.

SEVENTH: — Take the remaining 2 pounds of Granulated Sugar, add I to 1 Vz pounds Zanzibar- Brand Cocoa and mix well; then add I quart water, and heat mixture to I 75 degrees Fahren- heit. Hold at this temperature for about twenty minutes, stirring constantly. Be sure and do not allow the mixture to boil.

EIGHTH : — Remove the Cocoa mixture from fire and set in ice-box until cold.

NINTH : — When the Cocoa Syrup is thoroughly chilled, add '/4 -ounce Cinnamon Elxtract, mixing it in well.

TENTH : — Then add the Cocoa Syrup to the batch.

ELEVENTH : — Pour mix through strainer and freeze.

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

CHOCOLATE ICE CREAM

MADE WITH COCOA Formula No. 3

3 gallons 20% Cream

1 gallon 8% Condensed Milk 1 gallon 4% Milk

4 to 6 ounces Snow

8 pounds Granulated Sugar 1 to l^lbs.Zanzibar-Brand Cocoa yz to \ teaspoonful Table Salt j^ -ounce Cinnamon Extract Vanilla Flavoring as required

FIRST: — Mix together the Cream and Condensed Milk.

SECOND: — Mix 2 pounds of the Sugar, Cocoa and Salt thor- oughly together in a dry can or dish.

THIRD : — Place 1 gallon of Milk in a container on the stove and add slowly the mixture of Sugar, Cocoa and Salt, while stirring thoroughly. Heat to 1 75 degrees Fahrenheit and let simmer for twenty minutes while stirring continuously.

FOURTH : — Remove from fire and set in ice-box to cool.

FIFTH : — When the Cocoa mixture is cold, add 14 ounce Cin- namon Extract, mixing it in well.

SIXTH : — Then add the Cocoa mixture to the Cream and Con- densed Milk, while stirring thoroughly.

SEVENTH : — Add Vanilla Flavoring as required.

EIGHTH : — Mix 6 pounds of Sugar and 4 to 6 ounces of Snow thoroughly together. While stirring the mix add the Sugar and Snow mixture slowly. Then let mix stand until it thickens.

NINTH : — Then pour through strainer and freeze.

COCOA SYRUP

The following makes an excellent Syrup for ice cream:

10 pounds Granulated Cane Sugar ^ pound Zanzibar-Brand Cocoa % gallon Cold Water 1 ounce Vanilla Flavoring X ounce Cinnamon Extract

FIRST: — Mix the Sugar and Cocoa together thoroughly, dry. ^

SECOND: — Add sufficient Water to the mixed Sugar and Cocoa to form a smooth paste. Then add balance of Water.

THIRD : — Bring to a boil and hold at that temperature for 1 5 minutes, stirring well to prevent scorching.

FOURTH:— Cool to about 100° F.; add !4-oz. Cinnamon Elxtract and about 1 oz. Vanilla Flavoring. Keep cool in ice-box.

NOTE : — To prevent Cocoa Syrup from separating mix a heaping teaspoonful of Cream of Tartar into a little Water and add to the Sugar before adding Cocoa ; then proceed as above.

B. HELLER & CO.

CHICAGO. U.S. A.

20Vo Butter Fat

39 >^ pounds 25% Cream or about 5 gallons 7 pounds Granulated Sugar 3 ounces Gelatine 1 ounce Meloine }i to \ teaspoonful Table Salt Vanilla Flavoring as required 1 ounce Carameline 1 pound Lady Fingers or Sponge Cake 1 pound Macaroons

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 while pouring Gelatine in slowly.

THIRD: — 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.

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.

FOURTH: — Then add Vanilla Flavoring and about I ounce of Carameline.

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

SIXTH : — Take the Lady Fingers or Sponge Cake and Maca- roons, which should be dry and brittle, and put through a colander or grate fine.

SEVENTH: — Pour mix through strainer into freezer and just before it has finished freezing add the grated Lady Fingers or Sponge Cake eind Macaroons, and then finish freezing.

NOTE:— The above formula should make ten gallons of finished Ice Cream. IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artifi .ially Colored and Flavored."

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

BISQUE ICE CREAM

14^0 Butter Fat

(10 Gallons)

Formula No. 2

34^ lbs. 20% Cream or about 4 gallons 8J^ lbs. 8% Condensed Milk or about I gallon 2)4 lbs. 4% Milk or about 1 quart 7 pounds Granulated Sugar 3 ounces Gelatine 1 ounce Meloine J^ to 1 teaspoonful Table Salt Vanilla Flavoring as required 1 ounce Carameline

1 pound Lady Fingers or Sponge Cake 1 pound Macaroons

FIRST: — Mix the Cream and Condensed Milk together.

SECOND: — 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 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 very successful method for dissolving Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106.

SIXTH : — Then add Vanilla Flavoring and about I ounce of Carameline.

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

EIGHTH : — Take the Lady Fingers or Sponge Cake and Maca- roons, which should be dry eind brittle, and put through a colander or grate fine.

NINTH: — Pour mix through strainer into freezer and just before it has finished freezing add the grated Lady Fingers or Sponge Cake and Macaroons, and then finish freezing.

NOTE:— When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

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

MARASCHINO BISQUE ICE CREAM

3 14^ gallons 20% Cream

I gallon 87o Condensed Milk

1 quart 49o Milk

7 pounds Granulated Sugar

3 ounces Gelatine

I ounce Meloine

yi to \ teaspoonful Table Salt

1 pound Maraschino Cherries

1 pound English Walnuts

1 ounce Imitation Maraschino Flavoring

1 ounce Bitter Almond Extract

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.

IMPOIRTANT: — 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.

SIXTH: — Then add 1 ounce Imitation Maraschino Flavoring and I ounce Bitter Almond Extract.

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

EIGHTH: — Take I pound Maraschino Cherries, place in wooden chopping bowl and chop medium fine.

NINTH: — Then take 1 pound sound English Walnuts, shell and grind the Nut Meats fine.

TENTH: — Pour mix through strainer into freezer and just before it has finished freezing add the chopped Cherries and ground Nut Meats, and then finish freezing.

NOTE:— The above formula should make ten gallons of finished Ice Cream. IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

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

CARAMEL ICE CREAM

(10 Gallons)

3^ gallons 20% Cream

1 gallon 8% Condensed Milk

1 quart 4% Milk

7 pounds Granulated Sugar

3 ozs. Gelatine and 1 oz. Meloine

Vanilla Flavoring as required

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

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

SIXTH : — Then add Carameline and a little Vanilla Flavoring.

SEVENTH : — Allow 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.

IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

FROZEN COTTAGE PUDDING

4 gallons Buttermilk

1 gallon 8% Condensed Milk 8 pounds Granulated Sugar

4 ounces Zanzibar-Brand Vegetable Gum

2 ounces Ice Cream Makers' Friend Flavoring Yellow Liquid Food Color

FIRST : — Mix together the Buttermilk and Condensed Milk.

SECOND: — Mix the Sugar and Vegetable Gum thoroughly together in a dry can or dish.

THIRD: — Add the mixture of Sugar and Vegetable Gum slowly to the mix, stirring continuously for about five minutes.

FOURTH: — Add 2 ounces Ice Cream Makers* Friend Flavor- ing and sufficient Yellow Liquid Food Color.

FIFTH :^ Then pour through strainer and freeze. NOTE : —When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Flavored."

B HEL.LER & CO. (CHICAGO. U. S. A.

MARSHMALLOW ICE CREAM

(10 Gallons)

3 gallons 20% Cream

1 gallon Sfo Condensed Milk

1 gallon 4% Milk

7 pounds Granulated Sugar

2 pounds Marshmallows 1 ounce Meloine

3 ounces Zanzibar-Brand Vegetable Gum yi \.o \ 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 dlssoMnc Vegetable Gum and Meloine in the Ice -Cream Mix, see page 106.

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

FOURTH: — Add Vanilla Flavoring and set aside until it be- comes thick.

FIFTH: — Take 2 pounds fresh Marshmallows and cut into small cubes.

SIXTH: — Pour mix through strainer into freezer and just be- fore it has finished freezing add the Meu'shmallow, and then finish freezing.

MARSHMALLOW NUT ICE CREAM

(10 Gallon*)

FIRST : — Make mix as per above formula for making Marsh- mallow Ice Cream.

SECOND : — Let mix stand to thicken.

THIRD : — Take 3 pounds sound English Walnuts. Shell the Nuts and grind the Nut Meats fine. Then cut 2 pounds fresh Marshmallows into small cubes.

FOURTH ;— Freeze the mix, and just before it has finished freezing add the ground Walnut Meats and the chopped Marsh- mallows. Then run the freezer a few minutes more to uniformly mix the ground Nuts and chopped Marshmallows with the creeun.

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

CHOCOLATE MARSHMALLOW ICE CREAM

(10 Gallons)

3 gallons 20% Cream

1 gallon 8% Condensed Milk

1 gallon 4% Milk

8 pounds Granulated Sugar

1 quart Water

■^1 pound Bitter Chocolate

2 pounds Marshmallows 1 ounce Meloine

3 ounces Zanzibar-Brand

Vegetable Gum yi Xo \ teaspoonful Table Salt ^-ounce Cinnamon Extract Vanilla Flavoring as required

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

SECOND: — Mix 7 pounds of the 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 tlie Ice-Cream Mix, see page 106.

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

FOURTH: — Add Vanilla Flavoring and set mix aside until it becomes thick.

FIFTH : — Take 1 pound Bitter Chocolate and shave into fine shreds.

SIXTH: — Take 1 pint Water, let it come to a boil; then add the shredded Chocolate and stir thoroughly until a thick paste con- sistency is formed. Now add the remaining 1 pound of Sugar and stir until the batch works down smooth. Then add the other 1 pint of Water and heat mixture until it simmers, stirring constantly.

SEVENTH : — Remove Chocolate mixture from fire and set in ice-box to cool.

EIGHTH: — Take 2 pounds fresh Marshmallows and cut into small cubes.

NINTH: — When the Chocolate Syrup is thoroughly chilled, add '/4-ounce Cinnamon Extract, mixing it in well.

TENTH: — Then add the Chocolate Syrup to the batch.

ELEVENTH : — Pour mix through strainer into freezer and just before it has finished freezing add the Marshmallows, and then finish freezing.

-k Cocoa is frequently used in place of Chocolate. Refer to index for direc- tions how to make Cocoa Syrup.

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

MAPLE MARSHMALLOW ICE CREAM

(10 Gallons)

lyi gallons 20% Cream

XYz gallons 87o Condensed Milk

1 gallon 4% Milk

7 pounds Granulated Sugar

2 pounds Marshmallows 1 ounce Meloine

^ to 1 teaspoonful Table Salt Imitation Maple Flavoring as required Carameline as required

FIRST : — Mix together the Cream, Condensed Milk and 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 metliod for dissolving Vegetable Gum and Meloine in the Ice-Cream Mix, see page 106.

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

FOURTH : — Add Imitation Maple Flavoring and Carameline as required.

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

SIXTH: — Take 2 pounds fresh Marshmallows and cut into small cubes.

SEVENTH : — Pour mix through strainer into freezer and just before it has finished freezing add the Marshmallows, and then finish freezing.

IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

CHERRY MARSHMALLOW ICE CREAM

FIRST: — Make mix as per above formula, omitting the Imita- tion Maple Flavoring and Carameline.

SECOND: — Take 1 pound Glaced or Maraschino Cherries and chop fine.

THIRD : — Then take I pound fresh Marshmallows and cut in- to small cubes.

FOURTH: — Pour mix through strainer into freezer and just before it has finished freezing add the Cherries and Marshmallows, and then finish freezing.

If desired, a little Cherry Red Liquid Color may be added.

NOTE: — When using Color, the Ice Cream should be labeled "Artificially Colored."

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

OLD STYLE MARSHMALLOW ICE CREAM

(10 Gallons)

3 gallons 20^o Cream

1 gallon 8% Condensed Milk

1 gallon 4<yo Milk

7 pounds Granulated Sugar

2 pounds Marshmallows 1 ounce Meloine

3 ounces Zanzibar-Brand

Vegetable Gum % \o \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Mix together the Cream and Condensed 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 Vesetable Gum and Meloine in the Ice-Cream Mix, see page 106.

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

FOURTH: — Add Vanilla Flavoring and set mix aside until it becomes thick.

FIFTH : — Melt 2 pounds of Marshmallows in I gallon of Milk. It is advisable to cut the marshmallows into small pieces as they melt faster. Bring the Milk and Marshmallows nearly to the boiling point. When the Marshmallows are all dissolved, cool mixture and add to balance of mix.

SIXTH : — Pour mix through strainer into freezer and freeze.

GRAPE NUT ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the Grape Nuts.

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

THIRD: — Add sufficient Yellow Liquid Food Color to pro- duce the desired shade.

FOURTH: — Freeze the mix, and just before it has finished

freezing, add two 1 5-cent size packages of Grape Nuts, and then

finish freezing.

NOTE:— When using Color, the Ice Craam should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U.S. A.

16 % Butter Fett

38 lbs. 20% Cream or about A% gallons A% lbs. 8% Condensed Milk or about ^-gallon 7 lbs. Granulated Sugar 3 ounces Gelatine 1 ounce Meloine % to \ teaspoonful Table Salt True Coffee Flavoring Paste 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 Cream and Con- densed Milk. Agitate the mix thoroughly while pouring Gelatine in slowly.

FOURTH: — 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-Criam Mix, see page 106.

FIFTH : — Then add sufficient True Coffee Flavoring Paste to produce the desired strength of flavor.

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

SEVENTH; — Then pour through strainer and freeze.

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 us© either Snow or Vegetable Gum.

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

COFFEE ICE CREAM

(10 Gallons)

1 gallon 8% Condensed Milk

1 gallon 4% Milk

7 pounds Granulated Sugar

4 to 6 ounces Snow

^ to 1 teaspoonful Table Salt

True Coffee Flavoring Paste as required

FIRST: — Mix together the Cream, Condensed Milk and 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 sufficient True Coffee Flavoring Paste to produce the desired strength of flavor.

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

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

(10 Gallons)

FIRST : — Make mix as per any of the base formulas on pages 26 to 36.

SECOND : — Add sufficient Imitation Maple Flavoring to pro- duce the desired flavor ; also a few drops Cinnamon Elxtract.

THIRD: — Color with Maple Brown Liquid Color.

FOURTH : — Let mix stand to thicken.

FIFTH: — Pour through strainer and freeze.

NOTE : —When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

MAPLE WALNUT ICE CREAM

(10 Gallons) y

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the Walnut Meats.

SECOND: — Add I ounce Imitation Maple Flavoring.

THIRD: — Let mix stand to thicken.

FOURTH: — Take 3 pounds sound English Walnuts. Shell and grind the Nut Meats fine.

FIFTH: — Freeze the mix, and just before it has finished freez- ing add the ground Walnut Meats. Then run the freezer a few minutes more to uniformly mix the nuts with the cream.

NOTE:— When using Imitation Flavoring, the Ice Cream should be labele<i "Artificially Flavored."

B. HELLER & CO.

CHICAGO. U.S. A.

HAZELNUT ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the Nut Meats.

SECOND: — Let mix stand to thicken.

THIRD: — Take 2 pounds shelled Hazelnuts; put in oven and roast for a few minutes. Then rub hulls off and put through grinder, using fine plate.

FOURTH: — Add V2-ounce Imitation Maraschino Flavoring.

FIFTH : — Freeze the mix (after straining) and just before it has finished freezing add the ground Nut -Meats; then finish freezing.

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

PECAN ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one -half gallon smaller to allow room for addition of the Pecans.

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

THIRD : — Take 2 pounds shelled Pecans, (avoid the brown, puckery substance that divides the meats) rinse quickly in hot water and dry thoroughly.

FOURTH : — Then put the Nut Meats through grinder, using ime plate.

FIFTH: — Add 1^-ounce Carameline.

SIXTH: — Freeze the mix and just before it has finished freez- ing add the ground Nut Meats, and then finish freezing.

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

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

ALMOND ICE CREAM

(10 Gallons)

3^ gallons 20% Cream

1 gallon 8% Condensed Milk

1 quart 4% Milk

\% pounds Almonds

7 pounds Granulated Sugar

3 ounces Gelatine

1 ounce Meloine

% to \ teaspoonful Table Salt

^ to 1 oz. Bitter Almond Extract

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 for dissolving Vegetable Gum and Meloine In the Ice-Cream Mix, see page 106.

SIXTH: — Add Vanheller Flavoring as required and from Vz to 1 ounce Bitter Almond Extract.

SEVENTH: — Then let mix stand until it becomes thick.

EIGHTH: — Take I V2 pounds Almond Nut Meats and blanch; then place them on a tin and set into a hot oven to roast until they are a nice golden brown color.

NINTH: — After roasting the Almonds, put them through a grinder (using fine plate) or in a wooden chopping bowl, grinding or chopping fine.

TENTH: — After mix has become thick pour through strainer into freezer. Just before it has finished freezing add the ground Almonds; then finish freezing.

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

IMPORTANT : —When using Imitation Flavoring, the Ice Cream should b« labeled "Artificially Flavored."

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

PISTACHIO ICE CREAM

(10 Gallons)

3^ gallons 20% Cream 1 gallon 89() Condensed Milk 1 quart 4% Milk

1 pound Blanched Pistachio Nuts 10 pounds Granulated Sugar 3 ounces Gelatine 1 ounce Meloine ^ to 1 teaspoonful Table Salt 1 ounce Imitation Maraschino Flavoring }i ounce Vanilla Flavoring 1 ounce Imitation Pistachio Flavoring Pistachio- Shade Green Color

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 Hame 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 Seilt slowly into the batch while stirring continuously.

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

SIXTH: — Then add I ounce Imitation Maraschino Flavoring, V^-ounce Vanilla Flavoring, I ounce Imitation Pistachio Flavoring and sufficient Pistachio-Shade Green Color.

SEVENTH: — Take 1 pound Pistachio Nuts and blanch by dropping them first into boiling water and then into cold water. Remove outer skins and put Nuts through a grinder chopping fine.

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

NINTH: — Pour mix through strainer into freezer, and just before it has finished freezing add the ground Pistachio Nuts, and then finish freezing.

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

IMPORTANT : —When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

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

STRAWBERRY ICE CREAM

(10 Gallons)

FIRST : — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the Strawberries.

SECOND: — Hull and wash 5 quarts of fresh Strawberries; add 3 pounds of Granulated Sugar to the Strawberries, and then crush. It is best to let the crushed Strawberries stand for 2 hours or longer before using as it brings out the full flavor of the Strawberries.

THIRD: — Freeze the mix, and just before it has finished freez- ing add the crushed Strawberries. Then run the freezer a few minutes more to uniformly mix the fruit with the cream.

If fresh Strawberries are not procurable, canned Strawberries

may be used. It is well to use a little Strawberry-Shade Red Color.

NOTE: — When using Color, the Ice Cream should be labeled "Artificially Colored."

RASPBERRY ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for the addition of the fruit.

SECOND : — It is advisable to let mix ^and to thicken.

THIRD: — Wash 4 quarts fresh Raspberries, * add 3 pounds of Granulated Sugar and crush. Let stand for 2 hours or longer.

FOURTH: — Add to this pulp a little Raspberry-Shade Red Color.

FIFTH: — Freeze the mix, and just before it has finished freez- ing add the Raspberry Pulp. Then run the freezer a few minutes more to uniformly mix the fruit with the cream.

One gallon of canned Raspberries may be used, in place of the fresh fruit, if desired.

•It is advisable to always cook Raspberries before using, in order to get best results. When cooking Raspberries use 2 pounds of Sugar to each quart of Raspberries.

NOTE : — When using Color, the Ice Cream should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U. S. A.

1 gallon 8% Condensed Milk

1 gallon 4% Milk

2 quarts Grape Juice

7 pounds Granulated Sugar

4 to 6 ounces Snow

^ to 1 teaspoonful Table Salt

2 ounces Imitation Grape Flavoring

Riverside Violet-Shade Color

FIRST : — Mix together the Cream, Condensed Milk and 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: — Take 2 quarts Grape Juice, 2 ounces Imitation Grape Flavoring and sufficient Riverside Violet-Shade Color, stir- ring thoroughly into the mix.

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

SIXTH ; — Then pour through strainer and freeze.

IMPORTANT:— When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

PEACH ICE CREAM

(10 Gallons)

FIRST : — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for the addition of the fruit.

SECOND : — It is advisable to let mix ^and to thicken.

THIRD: — Take enough ripe Peaches to make 4 quarts of Peach Pulp. (Green Peaches do not give the desired flavor.) Peel and remove stones; then put through grinder using a fine plate.

FOURTH: — Stir into this Pulp 2 pounds of Granulated Sugar.

FIFTH : — Freeze the mix, and just before it has finished freez- ing, add the Peach Pulp. Then run the freezer a few minutes more to uniformly mix the Peach Pulp with the Crecun.

Orange-Shade Color may be added if required. When fresh Peaches are not in season, 1 gallon of canned Peaches may be used.

NOTE:— When using Color, the Ice Cream should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U.S.A.

(lOGallone) FIRST : — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

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

THIRD: — Take 4 dozen ripe Bananas and mash a pulp. Add a few drops of Lemon Extract to this pulp.

FOURTH : — Freeze the mix, and just before it has finished freezing add the Banana Pulp. Then run the freezer a few minutes more to uniformly mix the Banana Pulp with the Cream.

PINEAPPLE ICE CREAM

(10 Gallons)

FII^T: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

SECOND: — Add sufficient Yellow Liquid Food Color to pro- duce a rich yellow shade.

THIRD: — It is advisable to let mix stand to thicken.

FOURTH: — Take 4 quarts of grated, canned Pineapple or Pineapple Juice, pour over it 2 pounds of Granulated Sugar and allow it to stand until the sugar is dissolved.

FIFTH : — Freeze the mix, and just before it has finished freez- ing, add the sweetened Pineapple or Pineapple Juice. Then run the freezer a few minutes more to uniformly mix the fruit with the cream.

Fresh Pineapple can be used, instead of the canned if desired, by removing the outer husk and inner core, and then putting through a grinder, adding 2 pounds of sugar to sweeten.

NOTE : —'When using Color, the Ice Cream should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U.S.A.

PEAR ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

SECOND : — It is advisable to let mix stand to thicken.

THIRD: — Take 4 dozen ripe Pears, V/i quarts Water, 3V^ pounds Granulated Sugar, I ounce Lemon Extract and cook to a mush.

FOURTH: — Then strain through a very fine sieve.

FIFTH: — Allow it to cool; strain the plain mix, add the Pear Juice and freeze.

When fresh Pears are not in season, the canned fruit may be used.

APRICOT ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

SECOND : — It is advisable to let mix stand to thicken.

THIRD: — Take enough ripe Apricots to make 4 quarts of Apricot Pulp. (Green Apricots do not give the desired flavor.) Peel and pit them; then put through grinder using a fine plate.

FOURTH; — Stir into this Pulp 2 pounds of Granulated Sugar.

FIFTH : — Freeze the mix, and just before it has finished freez- ing, add the Apricot Pulp. Then run the freezer a few minutes more to uniformly mix the Apricot Pulp with the Cream.

A little Orange-Shade Color may be added if desired. When fresh Apricots are not in season, I gallon of canned Apricots may be used.

NOTE : —When using Color, the Ice Cream should be labeled "Artificially Colored."

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

^'y^^^m^^ LEMON ICE CREAM

i^^-'i'^r ■■ ■ ■ ' -'^^l^ (10 Gallons)

<^fflll^^^^^^^^^ FIRST: — Make mix as per any of the \^0<^^,i^^^^^^ base formulas on pages 26 to 36.

SECOND : — It is advisable to let mix stand to thicken.

THIRD : — Grate rinds from 1 dozen Lemons, add V2-pound Granulated Sugar and mix thoroughly together so that the Sugar absorbs the oil from the rinds. Care should be taken to use only the yellow part of the peel as the white inside is bitter.

FOURTH : — Squeeze the juice from Lemons and add to the juice 1 pound Granulated Sugar, stirring thoroughly until Sugar is dissolved.

FIFTH: — Add the grated rinds to the sweetened Lemon Juice; then add 2 ounces Lemon Elxtract and 1 ounce Orange Extract.

SIXTH ; — Freeze the mix, and just before it has finished freez- ing, add the Lemon mixture. Then run the freezer a few minutes more to uniformly mix the fruit juices with the cream- It is sometimes desirable to add a little Lemon Yellow Color.

NOTE : —When using Color, the Ice Cream should be labeled "Artificially Colored."

ORANGE ICE CREAM

(10 Gallons)

FIRST : — Make mix as per any of the base formulas on pages 26 to 36.

SECOND: — It is advisable to let mix stand to thicken.

THIRD: — Grate the outside rinds of 4 Oranges. (Avoid the inner coating of the Orange as it is bitter.)

FOURTH: — Squeeze the juice out of I dozen ripe Oranges and add the grated Orange Peel to the Juice.

FIFTH: — Then add 2 ounces Orange Extract and I ounce Lemon Extract.

SIXTH ; — Freeze the mix, and just before it has finished freez- ing add the Orange mixture. Then run the freezer a few minutes more to uniformly mix the Fruit juices with the Cream.

A little Navel Orange-Shade Color may be added if desired.

NOTE:— When using Color, the Ice Cream should be labeled "Artificially Colored."

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

CURRANT ICE CREAM

(10 Gallons) FIRST: — Make'mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for the addition of the fruit juice.

SECOND: — It is advisable to let mix stand to thicken.

THIRD: — Take enough ripe Currants to make 4 quarts of juice; add to same 3 pounds Granulated Sugar and cook to a clear syrup; then strain and cool.

FOURTH: — Add 1 ounce Imitation Currant Flavoring, I ounce Orange Extract and a little Red Color.

FIFTH: — Freeze the mix, and just before it has finished

freezing, add the Currant mixture to the partly frozen Cream and

then finish freezing.

NOTE: — When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

CHERRY ICE CREAM

(10 Gallons) FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

SECOND: — It is advisable to let mix stand to thicken.

THIRD: — Take 4 pounds of ripe Cherries, remove the stones and put through a food chopper or grinder.

FOURTH: — Remove the kernels from the Cherry stones and cook them for 1 5 minutes in a quart of water, to which has been added I pound of Granulated Sugar. Then meish to a pulp.

FIFTH: — Add this pulp, Mj-ounce Lemon Elxtract and some Cherry Shade Red Color to the chopped Cherries.

SIXTH: — Freeze the mix, and just before it has finished freezing, add the Cherry mixture. Then run the freezer a few minutes more to uniformly mix the fruit with the cream.

One geJlon of canned Cherries may be used, in place of fresh

Cherries, if desired.

NOTE:— When using Color, the Ice Cream should be labeled "Artificially Colored.*'

B. HELLER & CO.

CHICAGO, U. S. A.

(10 Gallons)

FIRST: — Make mix as per any of the _, base formulas on pages 26 to 36.

SECOND:— Add 1 ounce Rose Extract and a little Brilliant Rose Pink Color.

THIRD: — Let mix stand to thicken.

FOURTH: — Pour through strainer and freeze. NOTE:— When using Color,the Ice Cream should be labeled "Artificially Colored."

GINGER ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-hedf gallon smaller to allow room for addition of the Ginger.

SECOND: — Add 1 ounce Carameline, 1 ounce Ginger Elxtract and V2-ounce Lemon Extract. Stir in thoroughly.

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

FOURTH: — Take 2 pounds Crystallized Ginger, put in wooden chopping bowl and chop fine.

FIFTH: — Freeze the mix, and just before it has finished freez- ing, add the chopped Ginger. Then run the freezer a few minutes more to uniformly mix the Ginger writh the Cream.

It is sometimes desirable to add a little Chocolate Brown Color.

MARASCHINO ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

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

THIRD: — Take 1 quart Maraschino Cherries and put through grinder, using fine plate.

FOURTH: — Add \ ounce Imitation Maraschino Flavoring, V2 ounce Lemon Extract and a little Cherry-Shade-Red Color.

FIFTH : — Freeze the mix, and just before it has finished freezing, add the Cherry mixture into the pardy frozen Cream and then finish freezing.

NOTE : —When using Color and Imitation Flavoring, the Ice Cream shouJd be labeled "Artificially Colored and Flavored."

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

CREME DE MENTHE ICE CREAM

(10 Gallons)

FIRST: — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit.

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

THIRD : — Take 1 quart of Creme de Mentha Cherries and put through grinder, using the fine plate.

FOURTH: — Then add 1 ounce Imitation Creme de Menthe Flavoring, 1 ounce Bitter Almond Elxtract and some Creme de Menthe Shade Color.

FIFTH: — Freeze the mix, and just before it has finished freezing, add the Cherry mixture. Then run the freezer a few- minutes more to uniformly mix the Cherries with the Cream.

NOTE : — When using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

TUTTI-FRUTTI ICE CREAM

(10 Gallons)

FIRST : — Make mix as per any of the base formulas on pages 26 to 36 except to have the mix one-half gallon smaller to allow room for addition of the fruit and nuts.

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

THIRD: — Take 3 quarts of assorted fruits, such as Pineapples, Straw^berries, Raspberries, Cherries, Apricots, Plums, Peaches, Cur- rants, Raisins, etc.; then add small quantity Citron and chop very fine.

FOURTH: — Take 1 pound shelled English Walnuts and put through grinder using fine plate.

FIFTH : — Add the ground Nuts to the chopped Fruit, mixing thoroughly.

SIXTH: — Then add, to the mixed Fruits and Nuts, 2 ounces Imitation Tutti-Frutti Flavoring and sufficient Brilliant Rose-Shade Liquid Color to produce a delicate pink shade.

SEVENTH: — Freeze the mix, and just before it has finished freezing, add the Fruit and Nut mixture. Then run the freezer a few minutes more to uniformly mix the Fruits and Nuts with the cream.

Canned fruits may be used if fresh fruits can not be obtsuned.

NOTE: — \A^en using Color and Imitation Flavoring, the Ice Cream should be labeled "Artificially Colored and Flavored."

B. HELLER & CO.

CHICAGO, U. S. A.

The most common of the fancy ice creams is brick, made up of several layers. Red, white and brown are popular colors and make a pleasing appearance.

The molds are of various sizes, such as one pint, one quart etc. They are also of two kinds, those having a loose cover both top and bottom and those having a loose top cover only. Small or individual molds representing fruits, animals, etc., are also made and are in demand, especially for childrens' parties and festive occasions. The individual mold holds just enough ice cream to serve one person.

For making brick ice cream it is best to use a heavy bodied cream. Special care should be taken in filling the molds and in every case they should be filled full to the brim so that when the cover is put on the ice cream is forced out at the edges. After the cover is on tie a string around the mold to hold the cover tight.

Place the filled mold at once in freezing temperature. This may be on shelves in a hardening room or in an ice pack.

A combination of three flavors will produce a very pleasing effect, such as Caramel, Strawberry and Vanilla; or Caramel, Orange and Vanilla. Chocolate or Cocoa are also popular flavors for the bottom layer. Strawberry, Raspberry or Cherry are excellent for center layers between Vanilla and Caramel or Chocolate. Many other combinations will readily suggest themselves to the ice cream maker.

When filling the molds, about one-third of the mold is filled, eay, with Chocolate ice cream. This is smoothed on the surface and another third of the mold is filled with, for example Straw- berry or Cherry ice cream. This is then smoothed off and the last third of the mold is filled with, say. Vanilla, Banana or Pineapple ice cream. Usually a sheet of paraffine wetx paper is placed on top of the ice cream before the cover is put on.

After the ice cream is properly frozen and hardened, the mold is dipped into cold water and wiped with a dry towel. The cover should then be easily removable.

B. HELLER & CO.

CHICAGO. U. S. A.

liiDEl ^555 ^SKB

When speaking of Water Ice we mean the juice of fruit diluted with water to the proper strength, sw^eetened and frozen in the same manner as ice cream is frozen.

Sherbet is a mock ice cream made up in the same manner as the water ices, except that SNOW is added to make it smooth and light. As a result of the addition of SNOW, Sherbets usually have a better body and a less granular texture than ices. In some in- stances Sherbets are made with milk but for ordinary commercial use, the simple water ice with SNOW added is highly satisfactory.

As a general rule more sugar is required for Ices and Sherbets than for ice cream because of the fact that fruits and fruit juices are invariably used in the manufacture of Ices and Sherbets. It likewise requires more time to freeze Sherbets than to freeze ice cream but when properly frozen they make a delicious dessert.

Granites are Water Ices half frozen and have a rough icy tex- ture. They should be stirred as little as possible during the freez- ing process.

For all kinds of Fruit Ices, Sherbets, etc., care should be taken never to use anything else but earthenw^are or porcelain lined ves- sels for mixing same, as fruits contain acid.

RASPBERRY ICE

4 quarts Raspberries 15 pounds Granulated Sugar

I ounce Lemon Elxtract

4 gallons Water Raspberry-Shade Red Color as required

FIRST: — Take 4 quarts fresh Raspberries and press through a fine sieve. Then place the crushed Raspberriee in a stone jar or enamel vessel.

SECOND: — Add 4 gallons Water and 1 5 pounds Granulated Sugar. Stir thoroughly until Sugar is dissolved.

THIRD: — Then add 1 ounce Lemon Elxtract and sufficient Raspberry-Shade Red Liquid Color.

FOURTH: — Mix thoroughly and freeze.

NOTE: — When using Color, the Ice should be labeled "Artificially Colored.**

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

^^■^'W*.f*??r^«¥i5i^^??SS9?'^'^

2 dozen Navel Oranges 15 pounds Granulated Sugar 1 ounce Orange Elxtract 4 gallons Water Orange-Shade Color as required

A stone jar or enamel vessel should be used for mixing the following ingredients:

FIRST: — Grate the rind of 2 dozen Navel Oranges, using only the yellow part of the peel. Avoid the white inside, as it is bitter.

SECOND: — Mix the grated rind into 15 pounds Granulated Sugar.

THIRD: — Peel the Oranges and put through a grinder. (The pulp will be tender and juicy and will not be stringy w^hen cut this way.)

FOURTH: — Then pour the Orange Juice and pulp over the Sugar mixture. Add 1 ounce Orange Extract.

FIFTH: — Now add the 4 gallons Water. Stir thoroughly and freeze as you would ice cream.

Add Orange-Shade Color to produce a rich Orange Shade.

NOTE: — When using Color, the Ice should be labeled "Artificially Colored."

CHERRY ICE

4 quarts Cherries 15 pounds Granulated Sugar

I ounce Lemon Elxtract

4 gallons Water Cherry-Shade Red Color as required

FIRST: — Take 4 quarts ripe Red or Black Cherries, pit and mash to a pulp.

SECOND: — Place the crushed Cherries in a large stone jar or enamel vessel. Then pour over them 4 gallons of Water and 1 5 pounds Granulated Sugar.

THIRD: — Add I ounce Lemon Elxtract and suflficient Cherry Shade Red Liquid Color.

FOURTH:— Mix thoroughly and freeze.

If desired preserved, canned or Maraschino Cherries may be used instead of the fresh fruit.

NOTE: — When using Color, the Ice should be labeled "Artificially Colored."

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

'■"=** 4 quarts Crushed Peaches

15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Orange-Shade Color as required

FIRST: — Place 4 quarts crushed Peaches into a large stone jar or enamel vessel.

SECOND : — Pour over this 4 gallons of Water and 1 5 pounds Granulated Sugar.

THIRD: — Add 1 ounce Lemon Elxtract.

FOURTH: — Mix thoroughly and freeze the same as ice cream. Orange-Shade Color should be added to produce a rich, mel- low color.

NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

LEMON ICE

2}i dozen Lemons 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Lemon-Shade Yellow Liquid Color as required

FIRST: — Grate the rinds of lYz dozen Lemons, using only the yellow part of the peel. Avoid the white inside as it is bitter.

SECOND: — Mix the grated rinds into 15 pounds Granulated Sugar.

THIRD : — Peel the Lemons and put through a grinder.

FOURTH: — Then pour the Lemon Juice and Pulp over the Sugar mixture.

FIFTH:— Add 1 ounce Lemon Extract and a litUe Lemon- Shade Yellow Liquid Color.

SIXTH: — Now add the 4 gallons Water. Stir thoroughly and freeze as usual.

NOTE:— When using Color, the Ice should be labeled "Artificially Colored.

B. HELLER & CO.

CHICAGO, US. A.

MELON ICE

8 Melons (Cantaloupes) 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water

Golden-Rod-Shade Yellow Liquid Color as required

FIRST : — Take 8 good sized, ripe Melons (Cantaloupes) peel, remove the seeds and cut into slices.

SECOND : — Put the sliced Melons in a cooking vessel, add 1 5 pounds Granulated Sugar and sufficient Water. Cook 1 0 minutes.

THIRD : — Press the cooked Melons through a sieve.

FOURTH : — Add I ounce Lemon Extract and sufficient Gol- den-Rod-Shade Yellow Liquid Color.

FIFTH: — Add the 4 gallons Water, stir thoroughly and freeze. NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

PINEAPPLE ICE

4 quarts grated Pineapples 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Yellow Liquid Pood Color as required

FIRST: — Place 4 quarts of grated Pineapple into a stone jar or enamel vessel.

SECOND : — Pour over this 4 gallons of Water and 1 5 pounds Granulated Sugar.

THIRD: — Add I ounce Lemon Elxtract.

FOURTH : — Mix thoroughly and freeze the same as ice cream.

A little Yellow Liquid Food Color may be added. NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

GRAPE ICE

4 quarts Grape Juice 15 pounds Granulated Sugar ^-ounce Lemon Extract 4 gallons Water Riverside Violet-Shade Color as required

FIRST: — Pour 4 quarts Grape Juice into a stone jar or enamel vessel.

SECOND: -Add 4 gals. Water and 15 lbs. Granulated Sugar. THIRD: — Add I ounce Lemon Extract and sufficient River- side Violet-Shade Liquid Color to produce the desired shade. FOURTH : — Mix thoroughly and freeze.

NOTE:— When using Color, the Ice should be labeled "Artificially Colored.',

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

APRICOT ICE

4 quarts Apricots 15 pounds Granulated Sugar t ounce Lemon Extract 4 gallons Water Yellow Liquid Food Color as required

FIRST: — Take 4 quarts crushed fresh or canried Apricots and place in a large stone jar or enamel vessel. SECOND : — Then add 4 gallons Water and 1 5 pounds Gran- ulated Sugar.

THIRD: — Add 1 ounce Lemon Elxtract and sufficient Yellow Liquid Food Color to produce the desired shade.

FOURTH: — Mix thoroughly and freeze as usual. NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

CRANBERRY ICE

4 quarts Cranberries 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Strawberry-Shade Red Color as required

FIRST: — Take 4 quarts sound, ripe Cranberries, add 15 pounds Granulated Sugar and cook until soft Then pass the cooked Cranberries through a colander or sieve.

SECOND: — Place the Cranberry Pulp in a stone jar or enamel vessel and pour over it 4 gallons Water.

THIRD: — Add I ounce Lemon Elxtract and sufficient Straw- berry-Shade Red Liquid Color.

FOURTH: — Mix thoroughly and freeze the same as ice cream. NOTE:— Wheri using Color, the Ice should be labeled "Artificially Colored."

BANANA ICE

4 quarts Banana Pulp 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Banana-Shade Yellow Liquid Color as required

FIRST: — Take sufficient sound, ripe Bananas to make 4 quarts of Pulp. Peel and press the fruit through a colander or sieve.

SECOND : — Put Banana Pulp in a stone jar or enamel vessel and pour over it 1 5 pounds Granulated Sugar and 4 gallons Water.

THIRD: — Add I ounce Lemon Extract and sufficient Banana- Shade Yellow Liquid Color.

FOURTH: — Mix thoroughly and freeze the same as ice cream. NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U.S. A.

4 quarts Strawberries 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Strawberry-Shade Red Color as required

FIRST: — Place 4 qucirts of crushed Strawberries in a stone jar or enamel vessel.

SECOND : — Pour over them 4 gallons Water and 1 5 pounds of Granulated Sugar.

THIRD: — Add 1 ounce Lemon Extract.

FOURTH: — Mix thoroughly and freeze the same as ice cream.

Strawberry- Shade Red Liquid Color may be added to pro- duce a deep, rich Strawberry Shade.

NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

DAMSON PLUM ICE

4 quarts Damson Plums 15 pounds Granulated Sugar 1 ounce Lemon Extract 4 gallons Water Riverside Violet-Shade Liquid Color as required

FIRST:— Take 4 quarts Damson Plums* pit, place in a wooden chopping-bowl and chop medium fine. If fresh fruit is not procurable, canned fruit may be used.

SECOND: — Place the chopped Damson Plums in a stone jar or enamel vessel.

THIRD : — Then add 4 gallons Water and 1 5 pounds Granu- lated Sugar.

FOURTH: — Add I ounce Lemon Extract and sufficient River- side Violet-Shade Liquid Color.

FIFTH: — Mix thoroughly and freeze as usual NOTE:— When using Color, the Ice should be labeled "Artificially Colored."

OTHER WATER ICES

Water Ices of any kind are made according to the foregoing formulas. Many combinations are possible and will readily sug- gest themselves to the ice cream manufacturer.

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

LmoM simii

lyi dozen Lemons ^.>-7r^ij^i;'--^^._ ■ ,, ^^ .

15 pounds Granulated Sugar >^ ' '"^^P-'f^^^^^^^L

8 to 10 ounces Snow §:i: ',-^:JS ■ y''' ^ ^ ^ ^^^L

3|i gallons Water fei^l^l^ ■■'"•• • • '■■■',-'^^M 1 ounce Lemon Extract ^^^^^^^^-^'^^^^^^^^^

Lemon- Shade Yellow Color i^Hll^^^^^^^K

FIRST: — Take 1 5 pounds Granulated '■^=^'^«'**^'^^"^^~~ Sugar, add 8 to 10 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3'/^ gallons Water. Pour slowly at first until a heavy paste is formed ; then gradually add balance of Water, stirring thoroughly. After all is dissolved, which will require about I hour, pour through strainer into an earthenware jar.

THIRD: — Grate the rind of 2V^ dozen Lemons, using only the yellow part of the peel. Avoid the white inside as it is bitter.

FOURTH : — Add this grated rind and the juice of the Lemons to the Sugar-and-Snow solution.

FIFTH: — Add I ounce Lemon Extract and sufficient Lemon- Shade Yellow Color.

SIXTH: — Freeze in the usual manner.

NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."

MELON SHERBET

8 Melons (Cantaloupes) 15 pounds Granulated Sugar 8 ounces Snow 3}4 gallons Water 1 ounce Lemon Extract Golden-Rod -Shade Yellow Liquid Color as required

FIRST:— To 7 pounds Sugar, add 8 ounces Snow and mix well.

SECOND: — Add 31/2 gals.Water. Pour slowly first until heavy paste is. formed; gradually add balance of Water, stirring well. When all is dissolved, which requires about I hour, pour through strainer into an earthenware jar.

THIRD : — Take 8 good sized, ripe Melons (Cantaloupes) peel, remove seeds and cut into slices.

FOURTH : — Add remaining 8 lbs. Sugar to the sliced Melons. Cover with Water and cook 1 0 minutes.

FIFTH: — Press the Cooked Melons through a sieve.

SIXTH: — Add to cooked Melons SYz gals. Water, I oz. Lemon Extract and sufficient Golden- Rod Shade Yellow Liquid Color.

SEVENTH: — Mix thoroughly and freeze. NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U.S.A.

2 dozen Navel Oranges 15 pounds Granulated Sugar 8 to 10 ounces Snow 3>^ gallons W^ater 1 ounce Orange Extract Orange-Shade Liquid Color

FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3'/^ gallons Water. Pour slowly at first until a heavy paste has been formed ; then gradually add the balance of the Water, stirring thoroughly. After all is dissolved, which will require about I hour, pour through strainer into an earthenware jar.

THIRD: — Grate the rind of 2 dozen Navel Oranges, using only the yellow part of the peel. Avoid the white inside as it is bitter.

FOURTH : — Then peel the Oranges and put through a grinder. Cutting them in this w^ay will keep the pulp tender and juicy, and avoid stringiness.

FIFTH: — Add the grated peel and the juice and pulp to the Sugar and Snow solution, stirring thoroughly.

SIXTH: — Add 1 ounce Orange Elxtract.

SEVENTH: — Freeze in the usual manner.

Orange- Shade Color may be added to produce any desired shade.

NOTE : —When using color, the Sherbet should be labeled "Artificially Colored."

SHERBETS WITH EGGS

The Whites of Eggs are sometimes used in making Sherbets. If desired, % to I dozen Egg Whites may be added to any of the Sherbet formulas. Please note that only the Whites of the eggs should be used.

B. HELLER & CO.

CHICAGO. U.S.A.

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PINEAPPLE SHERBET

4 quarts Crushed Pineapple 13 pounds Granulated Sugar 8 to 10 ounces Snow 3/^ gallons \Vater 1 ounce Lemon Extract Yellow Liquid Food Color

FIRST:— Add 8 to 10 ozs. Snow to 15 lbs. Granulated Sugar and mix thoroughly. SECOND: — Over this mixture pour 3V^ gallons Water. Pour slowly at first until a heavy paste has been formed; then gradually add the beilance of the Water, stirring thoroughly. After all is dissolved, which will require about 1 hour, pour through stredner into an earthenware jar. THIRD: — Add 4 quarts fresh or canned Pineapple, or Pine- apple Juice, to the Sugar and Snow solution, mixing thoroughly.

FOURTH: — Add I ounce Lemon Elxtract and sufficient Yel- low Liquid Food Color,

FIFTH : — Freeze in the usual manner. NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."

CRANBERRY SHERBET

4 quarts Cranberries 15 pounds Granulated Sugar 8 to 10 ounces Snow 3j^ gallons Water 1 ounce Lemon Extract Strawberry-Shade Red Liquid Color as required

FIRST: — Take 5 pounds of the Granulated Sugar, add 8 to 10 ounces Snow and mix thoroughly.

SECOND: — Take 3 gallons of the Water and pour over the Sugar and Snow mixture. Pour slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dissolved, which will require about I hour, pour through strainer into an earthenware jar.

THIRD : — Add 4 quarts sound, ripe Cranberries to remaining 10 pounds Granulated Sugar and 2 quarts Water; cook until soft. Pass cooked Cranberries through sieve and set aside to cool.

FOURTH: — Add the cooked Cranberries, after they have become cool, to the Sugar and Snow^ mixture.

FIFTH: — Add I ounce Lemon Elxtract and sufficient Straw- berry-Shade Red Liquid Color.

SIXTH: — Freeze in the usual manner. NOTE:— When using Color, the Sherbet should b« labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO, U. S. A.

PEACH SHERBET

4 quarts Crushed Peaches 13 pounds Granulated Sugar

8 to 10 ounces Snow 3% gallons Water

1 ounce Lemon Extract Vellow Liquid Food Color

FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 0 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3/^ gallons Water. Pour slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dis- solved, which will require about 1 hour, pour through strainer into an earthenware jar.

THIRD: — Take 4 quarts crushed fresh or canned Peaches and add to the Sugar and Snow solution, mixing together thoroughly.

FOURTH: — Add I ounce Lemon Extract, sufficient Yellow Liquid Food Color and freeze in the usual manner.

NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."

APRICOT SHERBET

4 quarts Crushed Apricots 15 pounds Granulated Sugar

8 to 10 ounces Snow 3/i gallons Water

1 ounce Lemon Extract Yellow Liquid Food Color

FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 0 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3>2 gallons Water. Pour slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dis- solved, which will require about I hour, pour through strainer into an earthenware jar.

THIRD: — Take 4 quarts crushed fresh or canned Apricots and add to the Sugar and Snow solution, mixing together thoroughly.

FOURTH:— Add I ounce Lemon Extract, sufficient Yellow Liquid Food Color aad freeze in the usual manner.

NOTE: —When using Color, the Sherbet should be labeled "Artificially Colored."

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

GBiAPE SHERBET

4 quarts Grape Juice 15 pounds Granulated Sugar

8 to 10 ounces Snow 'iyi. gallons Water 1 ounce Lemon Extract Riverside Violet-Shade liquid Color

FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 0 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3>< gallons Water. Pour slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dis- solved, which w^ill require about I hour, pour through strainer into an earthenware jar.

THIRD: — Take 4 quarts Grape Juice and add to the Sugar and Snow^ solution, mixing together thoroughly.

FOURTH : — Add 1 ounce Lemon Elxtract, sufHcient Riverside Violet-Shade Liquid Color.

FIFTH: — Freeze in the usual manner. NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored.*'

BANANA SHERBET

4 quarts Banana Pulp 15 pounds Granulated Sugar

8 to 10 ounces Snow 3^ gallons Water 1 ounce Lemon Extract Banana-Shade Yellow Liquid Color as required

FIRST: — Take 1 5 pounds Granulated Sugar, add 8 to 1 0 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour 3;^ gallons Water. Pour slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dis- solved, which will require about I hour, pour through strainer into an earthenware jar.

THIRD: — Take sufficient sound, ripe Bananas to make 4 quarts of Pulp. Peel the Bananas and press through a colander or sieve.

FOURTH: — Add the Banana Pulp to the Sugar and Snow solution.

FIFTH: — Add I ounce Lemon Elxtract, sufficient Banana-Shade Yellow Liquid Color and freeze in the usual manner.

NOTE: — When using Color, the Sherbet should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO. U.S.A.

STRAWBERRY SHERBET

4 quarts Crushed Strawberries 15 pounds Granulated Sugar 8 to 10 ounces Snow 3% gallons Water I ounce Lemon Extract Strawberry-Shade Red Liquid Color

FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 ounces Snow and mix thoroughly.

SECOND:— Over this mixture pour 3'/{ gallons of Water. Pour .slowly at first until a heavy paste has been formed; then gradually add the balance of the Water, stirring thoroughly. After all is dissolved, which will require about I hour, pour through strainer into an earthenwau'e jar.

THIRD : — Take 4 quarts fresh, ripe Strawberries, wash, hull and crush to a pulp.

FOURTH : — Add the crushed Strawberries to the Sugar and Snow solution, stirring thoroughly.

FIFTH : — Add I ounce Lemon Extract and sufficient Straw- berry-Shade Red Liquid Color,

SIXTH : — Freeze in the usual manner. NOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."

RASPBERRY SHERBET

A quarts Crushed Raspberries 15 pounds Granulated Sugar 8 to 10 ounces Snow 33^ gallons Water 1 ounce Lemon Extract Raspberry-Shade Red Liquid Color

FIRST: — Take 15 pounds Granulated Sugar, add 8 to 10 ounces Snow and mix thoroughly.

SECOND: — Over this mixture pour V/z gallons Water. Pour slowly at first until a heavy paste has been formed ; then gradually add the balance of the Water, stirring thoroughly. After all is dissolved, which will require about 1 hour, pour through strainer into an earthenware jar.

THIRD : — ^Take 4 quarts crushed fresh or canned Raspberries and add to the Sugar and Snow solution, mixing together thoroughly.

FOURTH : — Add I ounce Lemon Elxtract and sufficient Rasp- berry-Shade Red Liquid Color.

FIFTH: — Freeze in the usual manner. IIOTE:— When using Color, the Sherbet should be labeled "Artificially Colored."