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Frozen Deserts for One Hundred (1916)

Frozen Deserts for One Hundred (1916)

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Published by liketoread
Ice Cream
Ice Cream

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Categories:Types, Recipes/Menus
Published by: liketoread on Apr 05, 2010
Copyright:Attribution Non-commercial

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04/18/2013

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United
States
Food
Administration
WASHINGTON,
D.
C.
OCTOBER,
1918
TX
795
.U6
1318^Copy
1
'
FROZEN
DESSERTS
FOR
ONE
HUNDRED
Tested
in
the
ExperimentalKitchen
of
the
U.
S.
Food
Administration
(Home
Conservation
Division)
SUGAR
SAVING
ICE
CREAMS
FOR
INSTITUTIONS
(Approximately
5gallons)
METHOD
OF
COMBINING
SWEETENERS
WITH
LIQUID
When
sugar
or
confectioner's
glucose
are
used
with
cane
sirup,
honey
or
maple
sirup,
bring
all
of
the
sweeteners
to
the
boiling
point
in
order
that
they
may
be
more
easily
combined
with
the
liquid,
then
add
gradually
the
cold
liquid
and
flavorings.
As
both
honey
and
maple
sirup
are
slightly
acid,
the
cream
or
milk
may
curdle
especially
if
they
are
not
strictly
fresh.
This
will
not
affect
the
final
product
as
the
mixture
is
beaten
smooth
during
the
process
of
freezing.
FREEZING
MIXTURES
Use
three
level
measures
of
ice
to
one
of
salt.
Pack
solidly
around
can
and
turnslowly
and
steadily
until
frozen
to
a
slush.
Then
tinn
more
rapidly
until
the
mixture
is
frozen.
When
frozen,
draw
off
part
of
the
salt
water,
remove
the
dasher
and
place
cork
tightly
in
lid,
and
pack
freezer
with
ice
and
salt.
If
the
cream
is
not
to
be
served
for
some
time,
it
may
be
necessary
to
repack
the
freezer.
Cover
freezer
with
newspapers
to
prevent
rapid
melting.
PLAIN
ICE
CREAM
25
percent
sugar.
75
percent
other
sweetener.
3
gallons
thin
cream.
1
pound
sugar.
4
pounds
glucose,
corn
sirup,
honey
or
maple
sirup,
i
cup
vanilla.
When
honey
or
maple
sirup
ie
used
the
product
will
be
sweeter
thanwith
glucose
or
corn
sirup.
Vanilla
may
be
reduced
one-half
when
maple
sirup
is
used.
87175°—
18

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