R HELLER & CO

CHICAGO. U.S. A.

MILLE FRUIT SHERBET

1 quart Pineapple Cubes 1 quart Strawberries 1 dozen Navel Oranges 1 dozen Peaches 1 quart Cherries 15 pounds Granulated Sugar 8 to 10 ounces Snow 3^ gallons Water 1 ounce Lemon Extract 1 ounce Orange Extract

FIRST: — Take enough ripe Pineapples to make 1 quart when cut. Cut into small cubes.

SECOND: — Take I queirt sound, ripe Strawberries, clean and hull. Then cut into small pieces by hand or chop in a wooden chopping bowl.

THIRD : —Take 1 dozen ripe Navel Oranges, peel and chop medium fine.

FOURTH: — Take 1 dozen sound Peaches, peel and pit; then cut into small pieces by hand or in a wooden chopping bowl.

FIFTH : — Take 1 quart ripe Cherries (white or red) stem and pit. Place in wooden chopping bowl and chop fine.

SIXTH: — Mix all of the fruits together in a cooking vessel. Add 7 pounds of the Granulated Sugar and sufficient Water ; then cook slowly for about 1 0 minutes.

SEVENTH: — Mix the remaing 8 pounds of Sugar and 8 to 10 ounces Snow thoroughly together in a dry can or dish.

EJGHTH: — Add the mixture of Sugar and Snow to the cooked fruits, mixing in thoroughly.

NINTH: — Then add 1 ounce Lemon Extract, I ounce Orange Extract and 3V^ gallons Water.

TENTH : — Stir thoroughly and freeze in the usual manner.

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

FRUIT GRANITE

2 dozen Bananas 2 quarts Pineapple Cubes 1 dozen ripe or canned Peaches 1 dozen Apples X-pound Seedless Raisins ^-pound Nuts 14 pounds Granulated Sugar 6 quarts Water 8 to 10 ounces Snow >^ to 1 teaspoonful Table Salt 1 ounce Lemon Extract 1 ounce Orange Extract

FIRST: — Take 2 dozen ripe Bananas and cut into small cubes.

SECOND: — Take enough ripe Pineapples to make 2 quarts when cut (usually 2 ordinary sized Pineapples are sufficient). Cut into small cubes.

THIRD': — Take 1 dozen ripe or canned Peaches, remove the skins and cut into small cubes.

FOURTH : — Take I dozen ripe Apples, peel and remove the cores; then put through a grinder using the fine plate.

FIFTH: — Take 4 ounces Seedless Raisins and 4 ounces of Blanched Nuts and chop fine.

SIXTH: — Mix all of the fruit, nuts and raisins thoroughly together.

SEVENTH: — Mix 7 pounds of the Sugar, 8 to 10 ounces Snow and the Salt thoroughly together in a dry can or dish.

EIGHTH : — Add the remaining 7 pounds of Sugar to 6 quarts of Water and cook to a clear S3nrup.

NINTH : — Cool the syrup and then add the mixture of Sugar. Snow and Salt to the cool syrup, stirring continuously for about five minutes.

TENTH: — Pour the syrup, to which has been added the Sugar, Snow and Salt mixture, over the Fruit mixture, add I ounce Lemon Extract and 1 ounce Orange Extract.

ELEVENTH : — Freeze at once. When partly frozen, remove dasher, pack smoothly and allow the mixture to freeze hard with- out further agitation.

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

3 gallons Water 2 quarts Orange Juice 2 pints Pineapple Juice 12 pounds Granulated Sugar 8 to 10 ounces Snow >^ to 1 teaspoonful Table Salt 1 ounce Lemon Extract Spices to taste, such as Cinnamon, Cloves and grated Nutmeg

FIRST: — To 12 lbs. Granulated Sugar, add 8 to 10 ozs. Snow, V^ to 1 teaspoonful Table Salt and mix thoroughly in a dry dish.

SECOND : — Pour slowly and stir 3 gallons Water into mixture until heavy paste is formed; gradually add balance of the Water. When Sugar-Snow-Salt mixture is dissolved, strain into earthen jar.

THIRD: — Take 2 quarts Orange Juice and 2 pints Pineapple Juice to which add I ounce Lemon Extract and Spices to suit taste using Cinnamon and Cloves. Then add a little grated Nutmeg.

FOURTH: — Add the Fruit Juices, w^hich have had the Spices added, to the Sugar, Snow and Salt solution.

FIFTH: — It is best to let the batch stand until it becomes thick.

SIXTH: — Then freeze in the usual manner.

FROZEN GRAPE PUNCH

3 gallons Water 3 quarts Grape Juice 12 pounds Granulated Sugar 8 to 10 ounces Snow ^ to 1 teaspoonful Sable Salt Yz-oz. each Lemon and Orange Extracts )i-oz. each Cinnamon and Clove Extracts Riverside Violet-Shade Color

FIRST:— To 1 2 lbs. Granulated Sugar, add 8 to 1 0 ozs. Snow, V^ to 1 teaspoonful Table Salt and mix thoroughly in a dry dish.

SECOND: — Over this mixture pour V/2 gals. Water, slowly at first until a heavy paste is formed; then gradually add balance of Water, stirring well. When all is dissolved, strain into earthen jar.

THIRD: — Take 3 quarts Grape Juice, add V2-ounce Lemon Elxtract, |/2-ounce Orange Extract, |4-ounce Cinnamon Extract, 14- ounce Clove Extract and sufficient Riverside Violet-Shade Color.

FOURTH: — Add Grape Juice to Sugar and Snow solution.

FIFTH: — Let batch stand until it thickens; then freeze as usual. NOTE:— When using Color, the Punch should be labeled "Artificially Colored."

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

FROZEN ROMAN PUNCH

3 gallons Water 1 quart Rum 1 dozen Oranges 10 to 12 pounds Granulated Sugar 8 to 10 ounces Snow yi to 1 teaspoonful Table Salt 1 oz. each Lemon and Orange Extracts Spices as required

FIRST: — Grate the rinds of I dozen Oranges, using only the yellow part of the peel. (Avoid the white inside as it is bitter.)

SECOND: — Peel Oranges, remove seeds and put through a grinder.

THIRD: — Mix Sugar, Snow and Salt thoroughly together.

FOURTH: — Over this mixture of Sugar, Snow and Salt pour 3 gallons Water. Pour slowly at first until a heavy paste has been formed, then gradually add the balance of the Water while stirring continuously. When sugar is thoroughly dissolved pour mixture through a strainer into an earthenware jar.

FIFTH: — Add to the Sugar, Snow and Salt solution I quart Rum, I ounce Lemon Ejctract and 1 ounce Orange Extract.

SIXTH: — Spice with Cinnamon, Cloves and Nutmeg.

SEVENTH: — Now add the grated Peel, Juice and Pulp of the Oranges and freeze in the usual manner.

FROZEN CHERRY PUNCH

3 gallons Water 2 quarts Cherry Syrup 12 pounds Granulated Sugar 8 to 10 ounces Snow >^ to 1 teaspoonful Table Salt X-ounce Bitter Almond Extract 1 ounce Lemon Extract Grated Nutmeg Cherry-Shade Red Color

FIRST: — Take 1 2 lbs. Granulated Sugar, add 8 to 1 0 ozs. Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly in a dry dish.

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 the sugar is dis- solved, pour mixture through a strainer into an earthenware jar,

THIRD: — Take 2 quarts Cherry Syrup, add V4 ounce Bitter Almond Extract, 1 ounce Lemon Elxtract, a little grated Nutmeg and sufficient Cherry-Shade Red Color.

FOURTH: — Add Fruit Juice to Sugar, Snow and Salt solution.

FIFTH: — It is well to let batch stand until it becomes thick.

SIXTH: — Then freeze in the usual manner. NOTE:— When using Color, the Punch should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO. U.S. A.

FROZEN FRUITS are made in a manner similar to Water Ices. The fruit must be chopped or cut into medium fine pieces and frozen at slow speed. The addition of Snow tends to greatly improve the appearance and eating qualities of the finished product and is alw ays recommended for use in making the finest grades of Frozen Fruits. The formulas as given have been thoroughly tested and, if carefully followed, satisfactory results are assured.

FROZEN STRAWBERRIES

5 gallons Water 18 pounds Granulated Sugar

1 gallon Canned or Fresh Ripe Strawberries 4 ounces Snow

}i \o \ teaspoonful Table Salt

2 ounces Lemon Extract Strawberry-Shade Red Color

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

SECOND: — Take 4 quarts fresh ripe Strawberries, clean and hull. Then cut into small pieces by hand or chop in a wooden chopping bowl. Or, if desired, 1 gallon of canned Strawberries may be used instead of the fresh fruit.

THIRD : — Add the mixture of Sugar, Snow and Salt to the Water, stirring thoroughly until sugar is fully dissolved.

FOURTH: — Then add the fruit, 2 ounces Lemon Elxtract and

sufficient Strawberry-Shade Red Color to the water.

FIFTH : — Freeze slowly. Do not strain.

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

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

FROZEN ORANGES

5 gallons Water 18 pounds Granulated Sugar

3 dozen Navel Oranges

4 ounces Snow

>^ to 1 teaspoonfiil Table Salt 1 onuce Orange Extract 1 ounce Lemon Extract Navel Orange-Shade Color

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

SECOND: — Take 3 dozen ripe Navel Oranges, peel and place in wooden chopping bowl. Chop into small pieces, not too fine.

THIRD: — Add the mixture of Sugar, Snow and Salt to the Water, stirring thoroughly until sugar is fully dissolved.

FOURTH: — Then add the chopped Orange Pulp, 1 ounce Lemon Extract, 1 ounce Orange Extract and sufficient Navel Orange - Shade Color to the Water.

FIFTH!: — Freeze without straining.

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

FROZEN BANANAS

5 gallons Water

18 pounds Granulated Sugar 4 dozen Bananas 4 ounces Snow >^ to 1 teaspoonful Table Salt 1 ounce Lemon Extract Yellow Liquid Food Color

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

SECOND: — Take 4 dozen ripe Bananas, skin and chop in wooden chopping bowl or cut in small pieces by hand.

THIRD : — Add the mixture of Sugar, Snow and Salt to the Water, stirring constantly until sugar is thoroughly dissolved.

FOURTH: — Then add the chopped Bananas, 1 ounce Lemon Extract and sufficient Yellow Liquid Food Color to the water.

FIFTH: — Freeze without straining.

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

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

FROZEN PINEAPPLES

5 gallons Water 18 pounds Granulated Sugar I gallon Grated Pineapple

4 ounces Snow

Yz to I teaspoonful Table Salt

I ounce Lemon ELxtract Yellow Liquid Food Color

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

SECOND: — Take sufficient sound, ripe Pineapples to make I gallon of pulp. Pare and remove cores. Then grate or mash to a pulp. If desired 1 gallon of canned Pineapples may be used in place of the fresh fruit.

THIRD: — Add the mixture of Sugar, Snow and Salt to the Water, stirring constantly until sugar is thoroughly dissolved.

FOURTH: — Then add the Pineapple Pulp, 1 ounce Lemon Extract and sufficient Yellow Liquid Food Color to the water.

FIFTH: — Freeze w^ithout straining.

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

FROZEN GREEN GAGES

5 gallons Water

18 pounds Granulated Sugar

I gallon Green Gages (Fresh or Canned)

4 ounces Snow 5^ to I teaspoonful Table Salt

I ounce Lemon Elxtract

Pistachio-Shade Green Color

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

SECOND: — Take 4 quarts Green Gages, pit, place in wooden chopping bowl and chop medium fine. If fresh fruit is not procur- able canned fruit may be used.

THIRD: — Add the mixture of Sugar, Snow and Salt to the Water, stirring constantly until sugar is thoroughly dissolved.

FOURTH: — Then add the chopped Green Gages I ounce Lemon Elxtract and sufficient Pistachio-Shade Green Color to the Water.

FIFTH: — Freeze without straining.

NOTE:— When using Color, the Frozen Fruit should be labeled "ArtificiaJly Colored."

OTHER FROZEN FRUITS

Frozen Fruits of any kind are made according to the above formulas. The combinations possible are large and varied, and readily suggest themselves to the ice cream manufacturer.

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

FROZEN CHERRIES

5 gallons Water 18 pounds Granulated Sugar

1 gallon either Fresh or Canned Pitted

White or Red Cherries 4 ounces Snow >^ to 1 teaspoonful Table Salt

2 ounces Lemon Extract Cherry-Shade Red Color

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

SECOND: — Take 4 quarts ripe Cherries (white or red) stem and pit. Place in wooden chopping bowl and chop medium fine Preserved or Canned Cherries may be used in place of the fresh fsuit if desired.

THIRD: — Add the mixture of Sugar, Snow and Salt to the Water, stirring constantly until sugar is thoroughly dissolved.

FOURTH: — Then add the chopped Cherries, 2 ounces Lemon Extract and sufficient Cherry-Shade Red Color to the water.

FIFTH: — Freeze without straining.

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

OTHER FROZEN FRUITS

Frozen Fruits of any kind are made according to the above formulas. The combinations possible are large and varied, and readily suggest themselves to the ice cream manufacturer.

NOTE: — The Ice Cream Manufacturer vi?ho is first to introduce Delicious Vanheller Ice Cream as a specialty in his locality should reap a rich harvest. The license to use the name Vanheller is on the label of every package and the Ice Cream Manufacturer awake to his opportunities can make this privilege valuable by developing an increased trade on Delicious Vanheller Ice Cream.

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

FROZEN CUSTARD

(10 Gallons)

2 gallons 20% Cream

3 gallons Milk 1 dozen Eggs

8 pounds Granulated Sugar 8 to 10 ounces Snow Yz to 1 teaspoonful Table Salt Vanilla Flavoring as required Yellow Liquid Food Color

FIRST: — Take 1 dozen Eggs, add 4 pounds Granulated Sugar and beat to a smooth mass.

SECOND : —Take 4 pounds Granulated Sugar, add 8 to 1 0 ounces Snow, V2 to I teaspoonful Table Salt and mix thoroughly together in a dry can or dish.

THIRD : — Add the mixture of Sugar, Snow and Salt slowly to the 2 gallons of Cream, stirring continuously for about five minutes.

FOURTH: — Take the 3 gallons milk, put in a double boiler and scald.

FIFTH : — Add the Egg mixture to the scalded milk and cook at a temperature of I 75 degrees Fahrenheit for about 15 or 20 minutes or until it will coat a spoon. Do not let the temperature rise above 1 75 degrees Fahrenheit as a higher temperature is liable to cause the milk to curdle. Then set in ice-box to cool.

SIXTH : — Now slowly add the 2 gallons Cream which has had the Sugar, Snow and Salt mixture added, to the cooked and chilled Milk and Egg mixture, stirring continuously for about five minutes.

SEVENTH: — Add Vanilla Flavoring and sufficient Yellow Liquid Food Color.

EIGHTH: — When mix is thoroughly chilled pour through strainer and freeze.

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

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

COFFEE FRAPPE

4 gallons 20^0 Cream

1 gallon Whipping Cream

2 dozen Eggs

7 pounds Granulated Sugar

^ to 1 pound Pulverized Sugar

8 ounces Snow

% xo \ teaspoonful Table Salt 1 to 2 ounces Vanilla Flavoring 4 to 6 ounces True Coffee

Flavoring Paste

FIRST : — Mix Sugar, Snow and SaXt thoroughly together in a diy can or dish.

SECOND: — Add the mixture of Sugsir, Snow and Salt to 3 gallons 20% Cream; agitate Cream thoroughly while adding.

THIRD : — Take 2 dozen Eggs; separate Whites from Yolks and beat Whites to a stiff froth. Then in another dish beat 1 '/i dozen Yolks thoroughly. Then add beaten Whites and Egg Yolks together, and add to I gallon of the 20^o Cream. Place in double boiler or hot-water bath and heat to 160 degrees Fahrenheit Hold at this temperature for about 1 5 minutes or until the mixture begins to thicken. Stir continually. Do not boil, as it may curdle. Then set in ice-box to cool.

FOURTH: — Add the 1 gallon of Cooked Cream with Eggs added, to the remaining 3 gallons 20% Cream containing Snow, Sugar and Salt. Then add the True Coffee Flavoring Paste and Vanilla Flavoring, and mix thoroughly; then strain.

FIFTH : — Take the 1 gallon Whipping Cream, add the pound Pulverized Sugar and whip to a stiff froth.

SIXTH: — Freeze mix in regular way. When nearly frozen, add the Whipped Cream, and finish freezing without much agitation-

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

CARAMEL FRAPPE

3 gallons 20% Cream

1 gallon 8^0 Condensed Milk 1 gallon Whipping Cream 1 dozen Eggs

7 pounds Granulated Sugar

}^ xo \ pound Pulverized Sugar

8 ounces Snow

yi Xo I teaspoonful Table Salt

1. to 2 ounces Vanheller Flavoring

4 to 6 ounces Carameline

FIRST: — Mix together the 3 gallons 20?^ Cream and the 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: — Separate the Yolks from the Whites of the Eggs. Beat the Yolks thoroughly to a stiff froth.

FIFTH: — Add the beaten Egg Yolks to the mix.

SIXTH; — Scald the Cream mix, which has had the Snow mixture added, in a double boiler at a temperature of about 1 60 degrees Fahrenheit for 1 5 minutes, stirring constantly. Do not boil or it may curdle.

SEVENTH : — Add the Carameline eifter the mixture is cooked stirring it well into the mix.

EIGHTH : — Then strain and set in ice-box to cool.

NINTH : — Take I gallon Whipping Cream, add % to 1 pound Pulverized Sugar and whip stiff.

TENTH : — Remove the chilled mix from ice-box, add I to 2 ounces Vanheller Flavoring and freeze at slow speed.

* ELEVENTH: — When frozen nearly stiff, work in the I gallon of sweetened Whipped Cream and 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.

PINEAPPLE FRAPPE

3 gallons 20% Cream

1 gallon 8% Condensed Milk 1 gallon Whipping Cream 1 dozen Eggs

4 quarts grated Pineapple

7 pounds Granulated Sugar 1 pound Pulverized Sugar

8 ounces Snow

% Xo \ teaspoonful Table Salt Vanilla Flavoring as required

FIRST: — Take I dozen Eggs, separate Whites from Yolks and beat Whites thoroughly. Then beat V2-dozen Yolks separately and mix with the beaten Whites of the Eggs.

SECOND:— Add the beaten Egg- Whites and Yolks to I gallon of the 20% Cream and place in double-boiler. Heat to 160 degrees Fahrenheit, holding at that temperature for 10 or 15 min- utes, or, until mix begins to thicken. It must not boil or stay on stove too long or it will curdle. Then strain and set in ice-box until cool.

THIRD: — Add the I gallon of Cooked Cream, with Eggs added, to the remaining 2 gallons of 20 9^ Cream and the I gallon Condensed Milk. Mix thoroughly.

FOURTH : — Mix 5 pounds of the Granulated Sugar, the Snow and Salt thoroughly together in a dry can or dish, and add to the batch slowly, whily stirring it continually.

FIFTH : — Take 4 quarts grated fresh or canned Pineapple or Pineapple Juice, add the remaining 2 pounds Granulated Sugar and stir until Sugar is dissolved. Then add to mix.

SIXTH: — Take the I gallon Whipping Cream, add I pound Pulverized Sugar and whip stiff.

SEVENTH : — Add Vanilla Flavoring, as required, to the mix and freeze in the usual way.

EIGHTH: — When nearly frozen, add the Whipped Cream to the finished batch without much agitation.

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

STRAWBERRY FRAPPE

3 gallons 20% Cream

I gallon S^o Condensed Milk I gallon Whipping Cream I dozen Eggs

4 quarts crushed Strawberries

7 pounds Granulated Sugar I pound Pulverized Sugar

8 ounces Snow

}4 to I teaspoonful Table Salt I ounce Lemon Extract Strawberry-Shade Red Liquid Color

FIRST: — Take 1 dozen Eggs, separate Whites from Yolks and beat Whites thoroughly. Then beat /4 dozen Yolks separately and mix with the beaten Whites of the Eggs.

SECOND:— Add the beaten Egg Whites and Yolks to 1 gallon of the 20% Cream and place in double boiler. Heat to 1 60 de- grees Fahrenheit, holding at this temperature for 1 0 or 15 minutes, or, until mix begins to thicken. It must not boil or stay on stove too long or it will curdle. Then strain and set in ice-box until cool.

THIRD: — Add the 1 gallon of cooked Cream, w^ith Eggs added* to the remaining 2 gallons of 20% Cream and the I gallon of Con- densed Milk. Mix thoroughly.

FOURTH: — Mix 5 pounds of the Granulated Sugar, the Snow and Salt thoroughly together in a dry can or dish, and add to the batch slowly, while stirring it continually.

FIFTH: — Take 4 quarts of ripe Strawberries, hull and wash. Then add 2 pounds Granulated Sugar and thoroughly crush. (If fresh Strawberries can not be obtained, canned Strawberries may be used.) If one has the time, it is well to let the crushed Straw- berries, with Sugar added, stand for a few hours or even over night to thoroughly bring out the full fruit flavor. If Strawberries are not very ripe it is advisable to boil the Strawberry and Sugar mixture.

SIXTH: — Now add the prepared Strawberry mixture to the mix.

SEVENTH: — Take the 1 gallon Whipping Cream.add 1 pound Pulverized Sugar and w^hip stiff.

EIGHTH: — Add 1 ounce Lemon ELxtract and sufficient Straw^- berry-Shade Red Liquid Color.

NINTH: — Freeze mix in the regular way.

TENTH: — When nearly frozen, add the Whipped Cream and finish freezing vyrithout much agitation.

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

B. HELLER & CO.

CHICAGO, U.S.A.

lARFAITS are very popular in certain sec- tions of the country. Their richnes appeails to the most discriminating trade and nearly every ice cream manufacturer has calls for them more or less frequendy.

We give several formulas for making the more popular varieties of Parfaits. Others may be made by following the same general direc- tions except to change the flavoring. Parfaits are frozen by simply packing in ice and salt. The use of SNOW in Parfaits tends to prevent icy graininess and helps to bring about that velvet-like, smooth texture that is gready to be desired.

VANILLA PARFAIT

3 gallons Whipping Cream

2 gallons 4% Milk

3 dozen Eggs

10 pounds Granulated Sugar 6 ounces Snow yi \o \ teaspoonful Table Salt Vanilla Flavoring as required

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

SECOND: — Beat the Egg- Whites and Yolks separately; then mix the beaten Whites and Yolks together.

THIRD: — Add the well-beaten Eggs and the Snow mixture to the Milk, place in a double boiler and heat at a temperature of 1 60 degrees Fahrenheit until the mixture will coat a spoon, stirring constantly while heating. Do not boil or it may curdle.

FOURTH : — Remove from fire and set in ice box until cold. Then add Vanilla Flavoring.

FIFTH : — Take 3 gallons Whipping Cream and whip stiff.

SIXTH : — Remove mix from ice box and strain. Then stir in the whipped Cream; pack in ice and salt for about four hours. It is then ready to use.

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

CARAMEL PARFAIT

'i^y^ gallons "Whipping Cream lYz gallons 4^0 Milk 3 dozen Eggs

10 pounds Granulated Sugar 6 ounces Snow Carameline as required Vanilla Flavoring as required

FIRST: — iMix Sugar and Snow thoroughly together.

SECOND: — Beat the Egg- Whites and Yolks separately; then mix the beaten Whites and Yolks together.

THIRD: — Add the well-beaten Eggs and Snow mixture to Milk, place in double-boiler and heat at a temperature of 160 degrees Fahrenheit for about 1 5 minutes, stirring constantly while heating. Do not boil. Remove from fire and set in ice-box until cold. Then add sufficient Carameline to produce the proper flavor and color, also a httle Vanilla Flavoring eis required.

FOURTH: — Take 2V2 gallons Whipping Cream and whip stiff.

FIFTH: — Remove mix from ice-box and stiain. Then stir in Whipped Cream ; pack in ice and salt for about four hours.

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

CHERRY NUT PARFAIT

3 gallons Whipping Cream

2 gallons 4% Milk

3 dozen Eggs

2 pounds Glaced Cherries 2 pounds English Walnuts 10 pounds Granulated Sugar 6 ounces Snow Vanilla Flavoring as required Cherry-Shade Red Liquid Color

FIRST: — Mix Sugar and Snow thoroughly together.

SECOND: — Beat Egg- Whites and Yolks separately; then mix beaten Whites and Yolks together. .

THIRD: — Add beaten Eggs and Snow mixture to Milk, place in double-boiler, heat at 1 60° F. about 1 5 minutes, stirring constantly while heating. Do not boil. Set in ice-box until cold. When cold, add Vanilla Flavoring and suflScient Cherry-Shade Red Color.

FOURTH:— Take 2 lbs. sound English Walnuts and shell; 2 lbs. Glaced Cherries and the Nut Meats; chop fine in wooden bowl.

FIFTH: — TaJce 3 gallons Whipping Cream and whip stiff.

SIXTH: — Strain mix and add the chopped Nut Meats and Cherries, mixing thoroughly into the batch ; then stir in the Whip- ped Cream. Pack in ice and salt for about four hours.

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

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

PINEAPPLE CREAM SOUFFLE

2 gallons Whipping Cream 1 gallon 20^6 Cream

1 gallon Pineapple Juice

2 dozen Eggs

8 pounds Granulated Sugar

FIRST : — Take 2 dozen Eggs and beat to creamy froth.

SECOND:— Take the 1 gallon lO'^o Cream, add the beaten Eggs, place in double-boiler or hot-water bath and heat to 1 60 degrees Fahrenheit. Hold at this temperature for about 1 5 minutes or until mixture begins to thicken. Stir constantly while heating. Do not boil mix as it may curdle. Then set in ice-box to cool.

THIRD: — When cold add 8 pounds Granulated Sugar, 1 gal- lon Pineapple Juice and stir thoroughly.

FOURTH: — Whip 2 gallons Whipping Cream to a stiff froth.

FIFTH: — Place the mixture of 1 gallon 20?^ Creeim, 2 dozen Eggs and I gallon Pineapple Juice in freezer. Then mix in by stirring lightly but thoroughly the 2 gallons Whipped Cream. Freeze without agitation by packing in ice and salt, which usually requires about 4 hours.

STRAWBERRY CREAM SOUFFl£

2 gallons Whipping Cream 1 gallon 20% Cream

1 gallon Strawberry Juice

2 dozen Eggs

8 pounds Granulated Sugar Strawberry-Shade Red Liquid Color

Flf^T: — Take 2 dozen Eggs and beat to a creamy froth.

SECOND:— Add the beaten Eggs to I gallon 20% Cream. Place in double-boiler or hot-water bath and heat to 1 60 degrees Fahrenheit. Hold at this temperature for about 1 5 minutes or until the mixture begins to thicken. Stir continually. Do not boil as it may curdle. Then set in ice-box until it becomes cold.

THIRD: — Take 8 boxes fresh Strawberries, hull and wash* Pour over them 8 pounds Granulated Sugar; then crush. Place on stove and boil for 1 5 minutes. Then strain through strainer to remove seeds and pulp. Set in ice-box until cold.

FOURTH: — When cold, add Strawberry Syrup to mixture of cooked Cream and Eggs. Then add Strawberry-Shade Color.

FIFTH : — Whip the 2 gallons Whipping Cream to a stiff froth.

SIXTH : — Place Whipped Cream in freezer and add balance of mix. Stir in lightly but thoroughly.

SEVENTH : — Freeze without agitation. j NOTE:— When using Color, the Souffle should be labeled "Artificially Colored."

B. HELLER & CO.

CHICAGO. U.S. A

[OUSSES are made from Whipped Cream, partly frozen, to which fresh or preserved fruits, fruit juices, nuts, fla- voring extracts, sugar, etc., are added. As a general rule they are served in paper cases and make an appetizing frozen delicacy that is very populeir.

STRAWBERRY MOUSSE

2 gallons 20% Cream

2 gallons Whipping Cream

1 gallon Strawberry Juice 10 pounds Granulated Sugar

8 to 10 ounces Snow

yi to 1 teaspoonful Table Salt Vanilla Flavoring as required Strawberry-Shade Red Color

FIRST: — Take sufficient sound, ripe Strawberries to make 1 gallon of juice. Crush the fruit, heating if neceessary to start the juice. Then strain through a strainer. Set in ice box to cool.

SECOND: — Take 10 pounds Granulated Sugar, add 8 to 10 ounces Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly in a dry can or dish.

THIRD: — Add the mixture of Sugar and Snow slowly to the 2 gallons of 209^ Cream, stirring continuously for about five minutes.

FOURTH : — Whip the 2 gallons of Whipping Cream until it develops a stiff froth.

FIFTH: — Now add the 20% Cream, which has had the Sugar and Snow added, to the Strawberry Juice stirring lightly but thor- oughly so that the Fruit Juice is uniformly distributed throughout the mix.

SIXTH: — Then add a little Vanilla Flavoring and some Straw- berry-Shade Red Color.

SEVENTH : —Add the mix to the Whipped Cream, stirring it in lightly but thoroughly.

EIGHTH : — Then freeze without agitation.

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

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

PEACH MOUSSE

2 gallons 20% Cream 2 gallons Whipping Cream 1 gallon Peach Pulp 10 pounds Granulated Sugar 8 to 10 ounces Snow %Xo\ teaspoonful Table Salt 1 ounce Lemon Extract Yellow Liquid Food Color

FIRST: — Take sufHcient sound, ripe Peaches to make 1 gallon of pulp. (Green Peaches do not give the desired flavor.) Peel and put through grinder, using fine plate.

SECOND: — Take 10 pounds Greinulated Sugar, add 8 to 10 ounces Snow, Vz to I teaspoonful Table Salt and mix thoroughly.

THIRD: — Add the mixture of Sugar and Snow slowly to the 2 gallons of 20% Cream, stirring continuously for about five minutes.

FOURTH: — Whip the 2 gallons of Whipping Creeun until stiff.

FIFTH: — Now add the Peach Pulp to the 20% Cream, which has had the Sugar and Snow added, stirring thoroughly so that the fruit is uniformly distributed throughout the mix.

SIXTH: — Then add I ounce Lemon Elxtract and sufficient Yellow Liquid Food Color.

SEVENTH : — Add the mix to the Whipped Cream, stirring it in lightly but thoroughly.

EIGHTH: — Then freeze without agitation. NOTE:— When using Color, the Mousse should be labeled "Artificially Colored."

COFFEE MOUSSE

2 gallons 20% Cream 2 gallons Whipping Cream 10 pounds Granulated Sugar 8 to 10 ounces Snow )4 to 1 teaspoonful Table Salt 4 ounces True Coffee Flavoring Paste

FIRST: —Take 1 0 pounds Granulated Sugar, add 8 to 1 0 ounces Snow, Vz to I teaspoonful Table Salt and mix thoroughly.

SECOND : — Add the mixture of Sugar and Snow slowly to the 2 gallons 20% Cream, stirring continuously for about five minutes.

THIRD : — Whip 2 gallons Whipping Cream until stiff.

FOURTH : — Then add the 4 ounces True Coffee Flavoring to the mix. Stir thoroughly.

FIFTH: — Place Whipped Cream in freezer and slowly add balance of mix, stirring it in lightly but thoroughly.

SIXTH: — Then freeze without agitation.

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

PINEAPPLE MOUSSE

2 gallons 20% Cream

2 gallons "Whipping Cream

1 gallon Pineapple Juice 10 pounds Granulated Sugar

8 to 10 ounces Snow

X to 1 teaspoonful Table Salt

FIRST: — Take sufficient sound ripe Pineapples to make 1 gallon of juice. Peel and put through grinder, using fine plate. Add 5 pounds of the Sugar and cook the Pineapples to a clear syrup. Then put through strainer. Set in ice-box to chill.

SECOND: — Take remaining 5 pounds Granulated Sugar, add 8 to 1 0 ounces Snow, '/^ to I teaspoonful Table SeJt and mix thor- oughly in a dry can or dish.

THIRD : — Add the mixture of Sugar and Snow slowly to the 2 gallons 20% Cream, stirring continuously for about five minutes.

FOURTHI: — Whip the 2 gallons Whipping Cream until it develops a stiff froth.

FIFTH: — Now add the Pineapple Juice to the 20% Cream, stirring thoroughly so that the fruit is uniformly distributed through- out the mix.

SIXTH : — Place Whipped Cream in freezer and add balance of mix to it, stirring lighdy but thoroughly.

SEVENTH: — Then freeze without agitation.

maple; MOUSSE

2 gallons 20% Cream 2 gallons W^hipping Cream 10 pounds Granulated Sugar 8 to 10 ounces Snow >i to 1 teaspoonful Table Salt Imitation Maple Flavoring as required Carameline as required

FIRST: — Take 10 pounds Granulated Sugar, add 8 to 10 ounces Snow, V2 to 1 teaspoonful Table Salt and mix thoroughly in a dry can or dish.

SECOND : — Add the mixture of Sugar emd Snow slowly to the 2 gallons 20% Cream, stirring continuously for about five minutes.

THIRD: — Whip the 2 gallons Whipping Cream until it develops a stiff froth.

FOURTH: — Then add the Imitation Maple Flavoring and Carameline to the mix.

FIFTH : — Place Whipped Cream in freezer and slowly add balance of mix, stirring it in lighdy but thoroughly.

SIXTH : — Then freeze without agitation.

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

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

FRUITED PLOMBIERE

3>^ gallons 20% Cream

I gallon 6% Condensed Milk Yz gallon 4% Milk

I pound Burnt Almonds

1 pound Maraschino Cherries ]^ pound Citron

7 pounds Granulated Sugar

3 ounces Gelatine

I ounce Meloine y^ to 1 teaspoonful Table Salt

1 ounce Imitation Maraschino Flavor H ounce Bitter Almond Elxtract Vanilla Flavoring as required Yellow Liquid Food Color

FIRST: — Mix the Cream and Condensed Milk together.

SECOND:— Mix the Gelatine in the % gallon Milk. 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, Meioine 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 dlssorving Vegetable Gum and Meloine in the Ice-Cream Mix. see oage 106.

FIFTH: — Add I ounce Imitation Maraschino Flavoring, ^- ounce Bitter Almond Extract, Vanilla Flavoring as required, and sufficient Yellow Liquid Food Color to produce the desired shade of yellow.

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

SEVEINTH: — Take 1 pound Burnt Almonds and grind fine.

EIGHTH: — Then take I pound Maraschino Cherries and X pound Citron, put in wooden chopping bowl and chop fine.

NINTH: — When mix has become thick, pour it through strainer into freezer emd just before it has finished freezing, add the chopped Cherries and Citron, and the ground Almonds. Then finish freez- ing.

Fruited Plombiere should be frozen extra hard and stiff. It is usually put up in melon or brick moulds,

NOTE:— When using Color and Imitation Flavor, the Fruited Plombiere should be labeled "Artificially Colored.**

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

PEACH MOUSSE GLACE

3j4 gallons Water

1 gallon Whipping Cream

2 gallons Peach Pulp

12 pounds Granulated Sugar

I pound Powdered Sugar 10 ounces Snow }i to I teaspoonful Table Salt

I ounce Lemon Flavor Yellow Liquid Food Color

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

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 has dissolved and thickened, w^hich will take about one hour, pour through strainer into eui earthenware jar.

THIRD: — Take sufficient sound, ripe Peaches to make 2 gal- lons of pulp. Peel and remove stones, then put through grinder using a fine plate. Canned peaches may be used if desired.

FOURTH: — Add the Peach Pulp to the Snow and Sugar solu- tion, stirring thoroughly. Then add I ounce Lemon Flavor and Yellow Liquid Food Color.

FIFTH: — Take 1 gallon Whipping Cream, add 1 pound Pow- dered Sugar and whip to a stiff froth; then set in ice-box to chill.

SIXTH: — Freeze mix.

SEVENTH: — When nearly frozen, add the Whipped Cream and run freezer a short w^hile longer so that the Whipped Creani is thoroughly distributed throughout the mix.

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

NOTE: — The Ice Cream Manufacturer who is first to introduce Delicious Vanheller Ice Cream as a specialty in his locality should reap a rich harvest. The license to use the name Vanheller is on the label of every package and the Ice Cream Manufiacturer awake to his opportunities can make this privilege valuable by developing an increased trade on Delicious Vanheller Ice Cream.

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

THE USE OF VEGETABLE GUM IN ICE CREAM

DR. GEORGE LLOYD

Chief Chemist with B. Heller & Co., Chicago, 111. (Copyrighted by George Lloyd; Reprint Forbidden)

IT is an old-time maxim which says that "necessity is the mother of invention." This has been very clearly proven in the use of Pure Food Vegetable Gum to take the place

! of Gelatine in the manufacture of ice cream. For many

reasons it has proven to be "a necessity" which has brought about the best of results, for the reason thcit the advisability of the uf»e of Gelatine in ice cream, has at all times been a matter of con- troversy, particularly as it has often been charged that inferior grades are used instead of Pure Food Gelatine. This insinugjtion. however, can not be applied in the case of Vegetable Gum, which, as its name implies, is of purely vegetable origfin. It is very similar in its nature to the Gum that oozes out of, and hardens on the trunks of peach and cherry trees.

Vegetable Gum not only serves the same purpose as Gelatine, but it possesses some decided advantage over Gelatine, especially in being odorless. However, the one objection w^hich has been found by meuiufacturers of ice cream to the use of Vegetable Gum has always been the difficulty of getting it into so-called solution, or, more properly speaking, to get it thoroughly distributed through the ice cream mix. Vegetable Gum showing certain difficulties in dissolving. Various methods have been recommended to over- come this, such as distributing the Gum through a quantity of sugar before adding to the ice cream mix, or a portion of it, but unfor- tunately, this operation has not proven entirely successful, as parti- cles of undissolved gum will be found on the strainer, which means that the efficiency of the gum as a stabilizer has heretofore been very materially decreased, owing to the loss of undissolved gum.

To overcome this difficulty and to enable the ice cream manu- facturer to use Vegetable Gum with the minimum amount of trou- ble and labor in dissolving it and at the same time to obtain from the Gum its highest efficiency as a stabilizer, the writer undertook a series of extended experiments, first in the laboratory, and later on a manufacturing scale in some of our largest ice cream produc- ing establishments.

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

The results have proven that the difficulty can be very easily overcome, and the full efficiency of Vegetable Gum obtained, with- out in any v*ray adding to the cost of production of the finished product. This knowledge appears from its use by many large ice cream factories to be of sufficient importance to warrant its presen- tation to the ice cream industry at large. The following detailed description gives the method as now being successfully used in the largest ice cream manufacturing establishments.

The vmter's experiments have proven that corn syrup, or as it is commonly knov^m, glucose, is a perfect distributing agent for Vegetable Gum, but owing to its very heavy body it w^as found impractical to incorporate the Gum thoroughly through the glucose. As the addition of water to it was found to completely defeat the object desired, namely, to thoroughly distribute the Gum through a media which would not give up any water to it, experiments were then conducted to find a means of thinning down the glucose to a consistency where the Gum could easily be distributed through it, and at the same time to make this dilution without the presence of any water in the free state. By this, the writer means a condition where the water is not absorbed by the Gum.

This was accomplished by first of all preparing a completely saturated solution of regular cane sugar in water (in other words, tho heaviest possible sugar syrup, made by the cold process); this s3Trup was then thoroughly mixed with glucose, pound for pound, the resulting mixture proving to be the ideal solvent for Vegetable Gum. Here are the formula and details for actual factory use :

We will start in by making up a stock of our Gum solvent mixture. Take a vessel, preferably a stone jar which will hold 25 to 30 gallons of fluid. Into this, measure carefully

4 gallons and I pint of Water 67 pounds of Granulated Sugeir

Immediately after adding the sugar to the water start to stir and keep stirring the mixture until every particle of the sugeu: is dissolved. All of the amount of sugar specified will dissolve in this quantity of water if the stirring is carefully attended to; edthough it may take some time, a perfect solution can be made. If you do not stir long enough or thoroughly enough to dissolve all of the sugar, you will defeat the object aimed at. In other words, you will not have a saturated solution.

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

When you have all of the sugar thoroughly dissolved as above described, weigh out

100 pounds of Glucose and add this to the sugar syrup, and again thoroughly stir until every particle of the glucose is incorporated with the syrup. This process is very simple and its success depends entiiely upon first a thorough solution of the sugar in the water and then a thorough incorporation of the glucose with the sugar syrup.

Keep this stock of Gum solvent syrup covered to prevent dirt, flies, etc., from getting into it, and you need not have any fear but what it will keep for any length of time.

When you are ready to make an addition of the required amount of Gum to an ice cream mix, first of all start the agitator in your mixing tank so as to get the ice cream mix in a thorough state of agitation and ready for the Gum mix when it is added. Now cal- culate the amount of Gum you want to add to your cream mix. Supposing you wish to add two ounces of Gum to a five gallon mix, weigh out your two ounces of Gum, and into a suitable recep- tacle weigh out twelve times the weight of the Gum of your Gum solvent syrup. If you are using two ounces of Gum it would mean twelve times tw^o or twenty-four ounces which is a pound and a half. Now sift the two ounces of Gum onto the surface on top of the Gum solvent syrup w^ithout losing any time; then take a large spoon or w^ooden paddle and by stirring evenly and constantly, but not very rapidly, work the powdered Gum into the Gum sol- vent syrup. This will probably take three to five minutes. As you are stirring up the mixture, lift the paddle or stirrer occasionally and look at the condition of the mixture. You will very readily see when the Gum is thoroughly and evenly distributed through the Gum solvent s^io^up. When you are satisfied that the Gum is thoroughly incorporated into the Gum solvent syrup, pour it into the ice cream mix w^hich is now^ in a thorough state of agitation. You will find that the Gum will then, in a very few moments, completely distribute through the ice cream mix. When you come to strain it, after it has been agitated for some ten or fifteen minutes, you will not find the slightest trace of any undissolved or unabsorbed particles of Gum. This will demonstrate to you that you have now obtained the thorough e

Always mix the Gum into the Gum solvent syrup IMMEDI- ATELY before you are ready to add it to the mix. If you allow

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

it to stand it will become too thick and rubbery to mix in. In figuring the amount of sugar used in your ice cream mix, it would certainly be advisable to reduce the amount of sugar used by the amount contained in the Gum solvent syrup. Figuring on the quantity for a five-gallon mix, as cited above, using one and a half pounds of the Gum solvent syrup, you may figure that the cane or beet sugar content would be equal to about nine ounces and the sweetening quality of the glucose in this amount would be equal to a little over four ounces so it would be quite safe to deduct from your amount of sugar three-fourths of a pound. This would give you a finished producSl with the same amount of sw^eetness as your regular formula, after you have deducted the three-fourths pound from the amount used in each five gallon mix.

Regarding the sugar content of ice cream may the writer be allowed to observe that his personal opinion is that all commercial ice cream is sweeter than is necessary. As a matter of fact too much sugar is used. With this idea in view it might be well for ice cream manufacturers to consider the advisability of reducing the amount of sugar and substituting for it a proportion of corn syrup or glucose which is a well recognized pure food product. For comt mercial purposes it may be considered that in sweetening effec- two pounds of glucose will be equivalent to one pound of cane or beet sugar, and if the writer's opinion that commercial ice cream is generally too sweet is correct, it may be possible that by using half cane or beet sugar and half glucose that a saving in cost may be brought about, and at the same time a very satisfactory ice cream presented to the public, both as to sweetness and food value.

In using the above instructions for distributing the Vegetable Gum through the ice cream mix, the quantity of Gum to be used by each individual ice cream manufacturer is, of course, a matter entirely for him to decide. The only point to be kept carefully in mind is that for every ounce of Gum to be dissolved by the Gum solvent syrup, there should be used of the Gum solvent syrup, twelve times the weight of the Gum to be dissolved. In other words, every one pound of Gum to be used should be thoroughly incor- porated by the instructions given above with tw^elve pounds of the Gum solvent syrup. Remember it is absolutely necessary to mix the Gum into the Gum solvent syrup IMMEDIATELY before add- ing it to the ice cream mix.

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

BACTERIOLOGY OF ICE CREAM

Bacteria are micro-organism, the lowest form of life, each or- gemism consisting of a single cell and are widely distributed through nature. In fact, there are very few places where they are not found. These beings cire so infinitesimally small and light that they float readily in the atmosphere, particularly when accompeuiied with particles of dust. Millions can be grouped together and yet not be visible to the naked eye.

Nearly all forms of bacteria are sensitive to conditions of tem- perature. The range in which they thrive best and grow most rapidly is narro^v, rauiging between 75 and 1 00 degrees Fahrenheit. A higher temperature not only stops their growth, but if sufficiendy high kills them outright. A temperature of 1 40 degrees Fahrenheit will kill a Wge number and very few are able to live above a temperature of 1 75 degrees Fadirenheit while none can withstand the temperature of boiling water (2 1 2 degrees Fahrenheit) for more than a very few minutes.

The tw« species of bacteria of most interest to the ice cream manufacturer are the lactic acid bacteria and putrefactive bacteria. The lactic acid bacteriei, which live and grow in milk, feeds upon the sugar in the milk, causing the milk sugar to change to lactic acid. The putrefactive bacteria causes the milk or cream to become putrid and slimy. When milk or cream is kept at a low temperature, in order to prevent souring, after a certain time it becomes bitter or foul smelling. This condition is caused by some one of the characteristic putrefactive fermentations.

The lactic acid bacteria may be destroyed by heating the milk or cream to the pasteurization point or 1 60 degrees Fahrenheit; the putrefactive bacteria can only be destroyed by heating the milk or cream to the boiling point of water, or 212 degrees Fahren- heit, £uid mainteuning that temperature for a few minutes.

Aside from the lactic acid bacteria and the putrefactive bacteria, there is what is known as butyric ferments which attack the fat and result in the formation of butyric acid. This produces the peculiar condition in milk or cream known as rancidity. Butjnric acid bac- teria is also destroyed by boiling for a few minutes.

SUGAR SUBSTITUTES

ICE CREAM MIX

Investigation Shows That the Percentage of Sucrose Can Be Materially Reduced By the Use of Other Sweeteners

By S. H. Avery, O. E. Williams and W. 1 . Johnson, Jr. Of the Dairy Division, U. S. Department of Agriculture

From a bulletin issued by the Department (.Reprint from The Ice Cream Trade Journal )

SERIOUS problem is confronting the ice cream manu- facturers, namely, reducing the quantity of cane sugar used in accordance with the request of the Food Admin- istration.

To meet this situation, experiments have been carried on to determine what substitutes would satisfactorily take the place of 50 per cent of the cane sugar now used in ice cream.

The cream mixtures used in these experiments were prepared in accordance with the formulas used by three of the largest factories in Washington, D. C.

The preliminary experiments showed clearly that by using 1 1 per cent sugar, (5^/2 pounds of sugar to 44 V2 pounds of mix, a 6 gallon mix) a very palatable and desirable product could be pro- duced. It was noticed, however, that a flat and insipid tasting ice cream having an undesirable texture and body was likely to result from the use of much less than I 1 per cent of sugar. All experi- ments were carried on with 1 1 per cent of sugar, that proportion being the minimum quantity for satisfactory vanilla ice cream con- taining the usual ingredients. Invert sugar syrup was compared with cane sugar and the following substitutes for cane sugar were studied: corn syrup, corn sugar, and grain syrup. The sweetening power of these substances was found to be substantially as follows

SUGAR SUBSTITUTES IN THE ICE CREAM MIX

in ice cream: 1 pound of cane sugar equals 1 pound of invert sugar syrup ; 1 pound of cane sugar equals 2 pounds of corn syrup ; 1 pound of cane sugar equals 1 pound, 2 ounces of corn sugar; I pound of cane sugar equals 1 pound, 2 ounces of grain syrup. Cane sugar is used to indicate either cane or beet sugar.

In vanilla ice cream these substitutes can be used for a part of cane sugar but cannot entirely take the place of that sugar because of undesirable flavors that are imparted. Invert sugar syrup, how- ever, can entirely replace cane sugar, but is not a substitute for it.

Invert Sugar Syrup. Invert sugar syrup used in our experi- ments is sold commercially in the form of a non-crystallizable syrup containing about 20 per cent of water. It is made from cane sugar and pound for pound is equal to cane sugar in sweetening power. If, as the manufacturers claim, 1 00 pounds of granulated cane sugar will produce 1 20 pounds of invert sugar syrup, then the use of invert sugar syrup will result in the saving of a considerable amount of cane sugar. The invert sugar syrup we used, dissolves readily in the cream mix and imparts a pleasant flavor to the frozen product. This sugar is not considered a substitute for cane sugar. Other sugars and syrups such as corn sugar, corn syrup, and grain syrup can be used as sugar substitutes with either cane sugar or invert sugar syrup.

Corn Syrup and Corn Sugar. Corn syrup is made from corn and contains from 1 5 to 20 per cent of water. It can be used satis- factorily to replace as much as 50 per cent of the cane sugar. Thus, 50 pounds of cane or invert sugar syrup and 1 00 pounds of corn syrup is equal to 100 pounds of cane or invert syrup. This syrup dissolves with difficulty in a cold cream mix and can be best added to the cream or mix at the time of pasteurization.

Corn sugar is a coarse powdered sugar made from corn, which dissolves easily and is about 80 per cent as sweet as cane sugar. Some grades of this sugar when used in high percentages are objectionable because of the high yellow color and bitter flavor

SUGAR SUBSTITUTES IN THE ICE CREAM MIX

imparted to the cream. Satisfactory results were obtained from the following combination, 50 pounds of cane or invert sugar syrup, 50 pounds of corn syrup and 31% pounds of corn sugar. This combination is equal to 100 pounds of cane sugar or invert sugar syrup and replaces 50 per cent of it.

Grain Syrup. Experiments w^ith grain syrup, a product made from various grades showed that its sweetening power w^as about 80 per cent of that of cane sugar. It is a rather dark colored syrup with a distinct grain flavor. It dissolves quite readily and possibly can be used to replace as much as 20 per cent of the cane sugar. The use of 20 per cent of grain syrup imparts a strong grain flavor to the frozen product and gives it a slight acid taste. Even 1 0 per cent of grain syrup is noticeable. Some people who have tasted Ice cream made w^ith this syrup preferred it to that made with cane sugar: others did not like it.

To replace 20 per cent of the cane sugar the following combi- nation can be used, 80 pounds cane sugar or invert sugar syrup and 22 V2 pounds of grain syrup. This combination is equal to 100 pounds of cane or invert sugar syrup.

Other Syrups. It is probable that there are on the market specially prepared syrups which can be used in ice cream in sufficient quantities to result in considerable saving in cane sugar. Some are very sweet but have marked flavors which are distinctly noticeable in ice cream. The manufacturer should determine for himself whether any of these syrups can be used in his products.

The use of substitutes for sugar involves an increase in the volume of the mix, therefore in order to insure the correct per- centages of fat and milk solids not fat in the frozen product, this fact should be taken into account. The vanilla flavor is very noticeably masked in using sugar substitutes and therefore, to give the same amount of flavor in these creams with sugar substitutes, the vanilla extract must be increased.

SUGAR SUBSTITUTES IN THE ICE CREAM MIX

Before using these sugar combinations on a large scale, ice cream manufacturers are advised to try them with their mix on a small scale to assure themselves that the product will be satisfactory to their trade.

In regard to the use of sugar substitutes under the Federal Laws, we quote a statement from a communication from the Bureau of Chemistry.

"The Bureau has recently had inquiries from various ice cream manufacturers as to its attitude towards the substitution of -various substitutes for sugar in the manufacture of ice cream, and the mat- ter has been brought up especially by A. B. Gardiner, Jr., president of the National Association of Ice Cream Manufacturers. We have advised all these correspondents that the Bureau sees no objection *p the substitution of corn syrup or corn sugar for sucrose in ice cream provided such substitution is set forth in a plain and satis- factory manner in order that the consumer may understand clearly that either corn syrup or corn sugar has been used. This position is, of course, equally applicable to other harmless sugar substitutes, such as grain syrup. We have advised inquirers, however, that we cannot pretend to speak for or to predict the attitude of state officials in the enforcement of their own state laws."

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

SOURCES OF BACTERIA IN ICE CREAM Practically all of the bacteria found in ice cream are those in- troduced with the crezun and milk. If the milk and cream are selected with czure and properly pasteurized the number of bacteria will be kept down to a minimum.

Aside from securing pure milk and cream it is of the utmost importance to the ice cream maker that cJl utensils be thoroughly sterilized. As every ice cream maker knows, when utensils are merely rinsed in water, a greasy film, a disagreeable flavor, and countless numbers of bacteria remain on the utensils to taint the flavor and impair the healthfulness of the ice cream.

All utensils should be cleansed with water and a reliable cleansing agent and cifterwards sterilized with live steam. For this

purpose we recommend White Swan Washing Powder, description and price of which will be sent upon application to the publishers of this book. Its libered use will enable you to nuiintain that degree of cleanliness in your utensils used in handling cream and ice cream conforming to modern ideas of sanitation.

With these precautions in regard to the milk, cream and uten- sils your ice cream should be clean and healthful and contain only a minimum number of undesirable bacteria.

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

Ice Cream is regarded primarily as a luxury rather than as a food. U. S. Standard Ice Cream, however, has considerable food value but it achieves its great popularity because of its cooling and refreshing effects.

It naturally follows, therefore, that the commercicJ value of ice cream depends to a great extent, if not entirely, upon the care used in the selection of the cream and flavoring material, and upon pro- per freezing of the cream mix.

The butter fat content of the creeun has a decided influence on the flavor. A cream rich in butter fat has a better flavor than a cream in which the butter fat is of a negligible quantity, other things being equal. In order to make a high grade ice cream, the cream and milk must be of good quality. It is not enough that the creani be sweet; it should also be free from abnormal or foreign odors or flavors.

Great care should be taken in purchasing the raw material. It must be as free as possible from all contaminations, including those ordinarily picked up at the barn and dairy. Any abnormal odor or flavor in the cream or milk will be imparted to the ice cream. Aside from this, off-flavors in cream are frequently associated w^ith high bacterial content. This would indicate that the creeun is old or has been improperly cared for.

THE TEXTURE OF ICE CREAM

A smooth, velvety texture is an ideal to be sought in the mak- ing of ice cream. Butter fat is an excellent agent in the production of a smooth cream. How^ever, it should be borne in mind that an excessive amount of butter fat is not to be desired, for there is such a thing as too much richness in ice creara. A very smooth, creamy, rich ice cream, of an extra degree of firmness can be produced with MELOINE.

The manner of freezing is very important, for if the mix is frozen too rapidly the ice cream w^ill be coarse and contain crys- tals of ice. A well frozen ice cream will be smooth and firm. When MELOINE is used in the mix, the ice cream will also be creamy and free from coarse water crystals, providing the freezing is properly done.

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

In properly made ice cream, the water freezes into minute particles, thoroughly mixed with the air that is beaten into the mix during the freezing process. Ice cream in which MELOINE is used, is more velvety in texture, possesses an added degree of firmness, appears richer to the taste and more pleasing to the palate. It "holds up" longer and that unpleasant change when water crystals begin to form, is deferred for a reasonable period of time.

The butter fat content of Milk ranges from 314 to 5% per cent According to Babcock (a recognized authority), the average com- position of Milk is as follows:

Butter Fat 3.69

Casein 3.02

Milk Sugar 4.88

Albumen 53

Water 87.1 7

Thus it can be seen that milk from one dealer may contain 20% to 50 9^ more nutritive value than milk from another dealer in the same town. This is because the milk of individual animals varies from day to day and the percentage of butter fat usually varies according to the breed of animal from which the milk comes. The Jersey cow^ gives milk containing the greatest percentage of butter fat averaging 5.50 per cent; milk from the Holstein breed is low in butter fat averaging but 3.25 per cent; the Ayrshire cow's milk averages 3.70 per cent butter fat and the Shorthorn cow's milk 4.25 per cent.

All formulas given in this book are based on 4% milk in figur- ing percentage of butter fat in the finished ice cream. This is a fair average and as a general rule all milk is sold at the same price irrespective of the butter fat content.

Sweet milk which contains about 4 per cent, or over of butter fat is best for use in ice cream. The same care should be taken in securing the milk as the cream. The problem of securing clean milk is one relating almost wholly to dairy sanitation. In other words it is the problem of reducing contamination from all outside sources to the least possible factor. The ice cream manufacturer

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

■would find it distinctly to his advantage to familiarize himself with the source of supply of the cream and milk which he uses in the making of ice cream.

CONDENSED AND EVAPORATED MILK

Condensed Milk is largely used in the manufacture of ice cream with very satisfactory results. It lends to the ice cream a better body and a smoother texture without producing that excessive rich- ness in butter fat which cream requires to secure the same body effect.

In the Federal Food & Drug Act of June 30, 1906, Condensed and Evaporated Milk are Classified as follows.

Condensed Milk, Evaporated Milk, is milk from which a considerable portion of water has been evaporated and contains not less than twenty-five and five-tenths (25.5) per cent, milk solids and not less than seven and eight-tenths (7.8) per cent, milk fat.

Sweetened Condensed Milk is milk from which a consider- able portion of water has been evaporated and to which sugar (sucrose) has been added, and contains not less than twenty-five and five-tenths (25.5) per cent, of milk solids and not less than seven and eight-tenths (7.8) per cent, milk fat.

Condensed Skim Milk is skim milk from which a considerable portion of water has been evaporated.

Evaporated Milk is unsweetened Condensed Milk put up in hermetically sealed cans holding from about 6 to 20 ounces; it is also put up in quart and gallon cans. Evaporated Milk is sterilized by steam under great pressure. It contains no sugar.

Plain Condensed Milk, (the kind that is ordinarily sold on the open market) is made in a similar manner to Evaporated Milk but is not sterilized. It is usually put up in ordinary milk cans in the same manner as fresh milk. It will keep in good condition for from 1 0 to 20 days if kept at a low temperature. It is especially satisfactory for making ice cream, and this variety of Condensed Milk is probably used more extensively for ice cream than any other.

Sweetened Condensed Milk is that to which sufficient sugar has been added to prevent fermentation. It is usually very thick, containing about 40% cane sugar and 30 to 35^o milk solids.

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

In the manufacture of Condensed Milk the water, or a large portion of it, is driven off, leaving the milk solids in a concentrated state. Reference is made to the tables in back of this book for the pure food standards for Condensed Milk.

The successful condensation of milk requires that the milk be the best obtainable. It therefore follows that Condensed Milk of a good quality and in good condition is well adapted for use even in the finest grades of ice cream. Care should be taken to guard against decomposed or fermented milk that is sometimes offered for sale,

PASTEURIZATION

The thorough pasteurization of sweet cream is said to destroy about 99% of the bacteria present and this destruction of bacteria is an effective aid in keeping the cream sweet a much longer time. TTie heating of the cream breaks down the clusters of fat globules and renders the cream less viscous. The ice cream maker desires a thick, viscous cream so he generally objects to pasteurization. However, it has been found that when cream is allowed to stand at a low temperature (about 40 degrees Fahrenheit) for 24 hours or longer, after pasteurization, it yields a larger volume of good bodied ice cream than if frozen shortly after pasteurization. Pas- teurization has no effect on the butter fat content of the cream, though it causes it to appear poorer or lower.

AGING AND COOLING

It is a recognized fact among ice cream meikers that in order to obtain the proper yield and texture in ice cream it is necessary to have aged cream. The viscosity of a cream increases very noticeably from the time it is separated or pasteurized for about six hours, and slowly thereafter for several days. It is especially important to age pasteurized cream in order to secure good results. Cream that is to be held for 24 hours must be kept cold, first, in order to prevent souring and second, to increase the viscosity. Cream with such characteristics produces ice cream which has better body and texture.

When aging cream, the aim should be to keep it as cold as possible without freezing. This can be done most readily by plac- ing the cans of cream in a well covered and well insulated tank containing water and plenty of ice.

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TEMPERATURE OF MIX

The batch should go into the freezer at a temperature not higher than 40 degrees Fahrenheit. It should be allowed to freeze rather slowly, so that there will be plenty of eiir beaten into it to increase its bulk and improve its texture.

When the batch is frozen too rapidly, it does not permit enough air to be beaten into it.

FREEZING ICE CREAM The quality of ice cream depends a great deal upon the freez- ing of it. Unless it is frozen properly the finished ice cream w^ill be unsatisfactory. Therefore, care should be taken in manipulat- ing the temperature and regulating the speed of the dasher through" out the freezing process.

THE BATCH MIXER

To insure a thorough mixing of the ingredients, a batch mixer is indispensable. These machines are of various [types ranging in capacity from 1 00 gallons upwards.

The most popular and probably the most practical type of batch mixer is one in which the agitation is produced by a blade or scraper in the bottom of the mixer w^hich prevents the sugar from settling to the bottom. The brine in this style of mixer circu- lates in a water jacket or coil around the mixer holding the mix.

The pasteurizers such as have scrapers attached to the revolv- ing coils are very satisfactory batch mixers. The scrapers keep the sugar from settling on the bottom; therefore, all pasteurizers used as mixers should have scrapers on the revolving coils.

NOTE: — The Ice Cream Manufacturer who is first to introduce Delicious Vanheller Ice Cream as a specialty in his locsdity should reap a rich harvest. The license to use the name Vanheller is on the label of every package and the Ice Cream Manufacturer aw^ake to his opportunities can make this privilege valuable by developing an increased trade on Delicious Vanheller Ice Cream.

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

MILK POWDER

The best milk powders are made by what is known as the spray process. This process consists of drawing the Hquid milk into a vacuum pan where a portion of its water is removed. This condensation is halted while the milk is still in a fluid condition, and before any of the milk albumen has been cooked onto the walls of the vacuum chamber. The milk is then drawn from the vacuum pan, and sprayed into a current of hot air. The moisture of the milk is instantly absorbed by the air, and the particles of milk solids fall like snow. Upon examination, they are found to contain less than lYz per cent., and sometimes not more than Y^ of I per cent, of moisture. No bacterial action has been discovered in milk powder containing less than 3 per cent, moisture.

Skimmed milk powder manufactured from pasteurized liquid skimmed milk is the most generally used and best known grade of milk powder for making ice cream. An emulsifier costs $50.00 and upwards. Of course, homogenizing machines cost a great deal more money, according to size. With these machines a cream may be made from skimmed milk powder, sweet butter and water. The makers of the emulsifiers give full directions on how to use their machines with milk powder, and the operation will be found to be exceedingly simple.

With a small emulsifying machine, sweet unsalted butter and skimmed milk powder on hand, the ice cream maker can forget all about contracting, because his supply is assured. If he needs 1 0 gallons of cream today he can make just 1 0 gallons, and if he should need 1 00 gallons tomorrow, he can make it. There is no waste, no old flavored milk and no dissatisfied customers. The sweet butter will keep in cold storage, and the skimmed milk powder will keep in any dry, cool place.

In order to figure approximate cost of the manufacture of cream from butter and skimmed milk powder it is first essential to change gallons into pounds. One gallon of skimmed milk weighs 8.636 pounds.

A gallon of 20 per cent, butter fat cream weighs 8.4 pounds.

Under the Pure Food Laws, a moisture of more than 1 6 per cent, in butter is prohibited, whether the butter is salted or unsalted. Therefore, in buying butter, it should be bought on the basis of its

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moisture per pound. Washed butter usually contains about \ 5 per cent moisture.

The average per cent, of butter fat in sweet butter is 84 per cent, of its total weight; this is a figure that may be safely used in estimating commercieJ butter. To make 100 gallons of 20 per cent cream from unsalted butter and skimmed milk powder, use the following figures:

FIRST: — Reduce 100 gallons 20% cream to pounds 100 gallons X 8.4=840 pounds

Then ascertain the pounds of butter fat you want in 840 pounds of 209^ cream by multiplying 840 pounds by 20% which equals 1 68 pounds of butter fat wanted. If butter you buy contains 1 5 % moisture and 1 % solids, then to ascertain number of pounds of butter (including moisture and solids) you need to make 1 68 pounds of butter fat, divide the amount of butter fat wanted (168 pounds) by butter fat in butter (84%), or 168 ^ 84% equals 200 pounds of butter needed.

NOTE: — If greater accuracy is required it is best to have butter which is to be used tested for butter fat as 84% butter fat is an estimate only.

SECOND: — To ascertain the amount of skimmed milk neces- sary to make 100 gallons of 20% cream when the amount of butter fat has been ascertedned multiply

1 00 gallons by 8.4 pounds=840 pounds Minus butter fat 1 68 pounds

Skimmed Milk 672 pounds

A gallon of skimmed milk w^eighs 8.636 pounds. Therefore, to ascertain the number of gallons of skimmed milk in 672 pounds, divide 672 pounds by 8.636 which equcils 77.81 gallons of skimmed milk. For each gallon of skimmed milk required, \ 2.5 ounces of skimmed milk powder is needed, therefore,

77.81 gallons X 12.5 ounces equals 972.626 ounces, which di- vided by 16 ounces equals 60.79 pounds skimmed milk powder to be used. The rest of the total of 672 pounds is water or 672 pounds less the 60.79 pounds of skimmed milk powder and the 30 pounds of water in the butter (providing the butter tests 15% moisture) equals 581.21 pounds of water to be used. As a gallon of water weighs 8 pounds the total number of gallons of water

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is (581.21 pounds divided by 8) equals 72.65 gallons.

Therefore to make 100 gallons 20^ cream we must use 200 pounds unseJted butter testing S4% butter fat 60.79 pounds skimmed milk powder 58 i .2 1 pounds water FOR EXAMPLE:-

Cost figures: 200 pounds butter at 40c per pound=$80.00 60.79 pounds skimmed milk powder at 22c per pound 1 3.37

Cost 1 00 gallons 20^^ cream 93.37

10 " " " 9.337

I 933

It will be noted that the above weights total 842 pounds while 100 gallons 20% cream weigh but 840 pounds. The extra 2 pounds are the solids in the butter and vary with the grade of butter used. For all practical purposes, however, the figures as given are sufficiently accurate.

HOMOGENIZATION

Homogenized cream is cream which has been made homo- geneous or identical throughout its entire mass by having been passed through a special machine known as an homogenizer. This machine so breaks up the fat globules in the cream, into such minute particles, as to prevent practically all cream from rising. Homogenizing increases the viscosity of the cream.

The process of homogenization is comparatively new in America. However, it seems destined to have a future with an increasingly large number of users. The homogenizer, aside from homogenizing fresh, raw cream, is capable of the reuniting of un- salted butter and skimmed milk to form a milk or cream of any desired percentage of butter fat.

Homogenized cream may be produced in t hree different ways

FIRST: — By using natural cream.

SECOND: — By mixing whole or skimmed milk and sweet, unsalted butter in such proportions that the finished mixture will have approximately the same composition as natural cream, with any desired per- centage of butter fat.

THIRD: — By mixing sweet, unsalted butter, milk powder and water in such proportions that the result-

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ing mixture contains approximately the same percent- age of butter fat and composition as natural cream.

The ice cream maker who may experience difficulty in secur- ing his supply of fresh, natural cream at certain seasons of the year, Is assured (if he possesses an homogenizcr or emulsifer) of being able tc p-oduce at all times, on short notice, a sufficient supply of cream to meet all necessary requirements.

During the homogenizing process the cream is heated from 1 1 0 to 150 degrees Fahrenheit. As is well known, pasteurized cream keeps in a better condition for a longer time than fresh cream. No one need have any fear, however, of affecting the keeping qualities of pasteurized cream and milk in any way by homogenization.

In the manufacture of ice cream, homogenized cream is a dis- tinct asset. It has a tendency to improve the body and texture of the finished product.

There are, of course, many ice cream manufacturers whose output does not w^arrant the installation of a homogenizer. How- ever, there are several of the smaller homogenizers (or emulsifiers) which can be purchased at a reasonable price. The advantages which the possessor of an homogenizer has over his neighbor who does not own a machine are many as can be readily determined.

STANDARDIZING MILK AND CREAM

A simple method of determining proportions of milk and cream to use to secure a certain percentage of butter fat is illustrated and explained below. It is only necessary to know the butter fat tests of the cream and milk which are to be mixed together, the quantity of each being determined by method given.

Draw a rectangle with two diagonals, as illustrated. . At the left hand corners place the tests of the milk or cream to be mixed. In the center place the richness desired. At the right hand corners place the difference between the two numbers in line with these corners. The number at the upper right hand corner represents the number of quarts of cream to use with the richness indicated in the upper left hand corner. Likewise the number at the lower right hand corner represents the number of quarts of milk to use, with the richness indicated in the lower left hand corner.