Show FORMULA GIEN for I 1 OR MAKING ICE CREM CUE 1 I ice cream Ss Is a popular dish in utah according to professor A J morris in charge of dairy manufacturing rt at the utah state agrical tural college last year abr gallons fal lons ot of this delightful food was vas consumed in this state this amount Is equivalent to a per calta cap ta consumption of 1 57 gallons per yead bax imposed equipment modern methods of processing and hae brought about wonderful improvement ira in the quality of the ice cream and rapidity with which it Is manufactured ln in modern san ean itay aitay plants professor moris morals said scientific methods method used lally baily and now avatna araua ble for farm homes have stimulated the making of more homemade home made ice craim here Is a list of the equipment suggested by professor Prof eMor morris for making ice cream on oa the farm ice crusher or axe a one gallon tub freezer hand or power driven one or more one gallon ice cream cans in which to place ice cream for hait hai hardening lening denIng a convass canvass or burlap ice cream tub cover coer washing facilities for ice cream freezer cans utensils etc a measuring cup and spoons double bo ler in which to gelatin pastur ize or make custard custa Jd mix dairy the ctr a formula forn nila for making one gallon of adula ice cretin creim professor morris recommends this one 1 quart whole milk 11 carts of thin cheam ia cups ugar 3 eggs 2 teaspoons high grade gelatin ili I 1 to 2 teaspoons of a good brand of pue pu e anilla extract a pinch of salt in preparing the mix for freezing sonk soak the gelatin in one cone half pint or a cup of mill milk for about 10 minutes then heat in a double bolei to a temperature tempera tuie of degrees F which chich Is just under tinder scalding tor for 15 minutes beat the eggs thoroughly Ehly then stir them into a small amount of cold milk anil and i ream in which the sugar and talt halt have dissolved now add the gelatin milk mixture str stor while hile adding to blend thoroughly WY the gelata with mth the mix one may add vanilla and freeze at once it if nuts and fruit are arc to be added alie they should be placed in the mix when is ramo elmost st completed so that they will not settle to the bottom of the freezer freeze freeo the IP ice cream to a fairly firm consistency which will pour from the pan 1 lie a a hemy after freezing remone dasher caslier da na sher slier cover the can with wax paper replace the lid and pr ch in a fresh matare of ice and salt at the rate of one part pail salt to t o four parts ice put pi I 1 I 1 t the salt in the upper third of the oil ice coer the top of packer with damp burlap or paper the ice cream should harden in two I 1 to foul hours if more than one rallon of lee ic cream Ls i frozen the cans may mav be hardened in a h home r raf i if 1 box boa |