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Show J 1IISIE By Gustev Wllster, Associate Professor Pro-fessor of Dairy Husbandry, Utah Agricultural College Practically everyone will agree that Of all deserts, ice cream is one of the most popular. Whether summer or winter, a delicious dish of ice cream topping off a regular dinner makes a person feel that the meal is complete in every detail. There is something fascinating about this refreshing re-freshing and paltable food, whether it be plain, snow-white vanilla, or rose-colored strawberry ice cream. Most people do not think of ice croam as a food, but it not only adds pleasure pleas-ure to our diet as a dessert or as a cooling factor on a hot day, but it contains approximately ot! to 40 of total solids. These solids are chiefly fat, sugar, and protein and are present pres-ent in an easily digestible form. Ice cream should not be looked upon as an expensive food, because many other foods cost a great deal more per 100 calories of energy. The per capita consumption of ice cream in Utah is only approximately 4 lbs. per year , as compared with 10J2 lbs. and 13 lbs. in Wisconsin and Pennsylvania respectively. In other words each person in Utah consumed con-sumed only a dish of ice cream a day for 30 days out of the 303 days in the year, figuring a dish of ice cream weighing 2.5 ounces. Certainly Certain-ly the consumption of this nutritious and palatable food should be increased. increas-ed. In making good ice cream in the home it is absolutely necessary to have some first class cream. The cream should be sweet and free from undesirable taints. The cream should be moderately rich and preferably be pasteurized and aged. Pasteuriza. tion is the heating of the cream to a temperature of 145 F., holding at this temperature for 30 min. stirring occasionally, and then cooling quickly. quick-ly. The cream should be aged at a low temperature, preferably 40 Fan. for 24 to 36 hours. The reason for ageing is that the viscosity of the cream when 24 30 hours old while still sweet is increased and so the shipping quality of the cream Is improved. im-proved. .Sugar and flavoring can now he added and the mixture is ready for the freezing process. If fruit is used it should be added to freezer when the freezing process is half completed so as to prevent the fruit from settling to the bottom. The temperature of the mix should be about 40 to 50 Fab., before placing it la the freezer, but if it Is impossible to get" the temperature down place the mix in the freezer, surround this with ice and salt and turn the handle han-dle slowly for a few minutes. When the temperature is thus reduced the speed may be increased. Whipping or swelling takes place chiefly at 27 to 30 Fah., and if the mix is in the proper physical condition this swelling may amount to 25 to 50 of the mix. All receipts are for 1 gal. finished produced unless otherwise stated. 1. Plain Vanilla Ice Cream 2.5 qts. of 18 cream. 13 oz. sugar. 13 oz. vanilla. Put ingredients together adding vanilla last, mix and freeze. 2. Chocolate Ice Cream 2.5 qts. of 1S cream. 13 oz. sugar. 1 3 oz. vanilla. Weigh out cocoa and mix with sugar su-gar 'equal parts. Add water to make stiff paste. Cook in double boiler until smooth syrup is formed. Run this into cream. Add vanilla last and mix and freeze. 3. Golden Parfait 1 qts. 18 cream. 14 lbs. sugar. Yolks of 10 eggs. Stir egg yolks into of cream and heat slowly to 1G0 F., then cool. 4. Lemdn Milk Sherbet IV2 Qts. milk. pint of lemon juice (mix lem- mon juice with sugar). 6 egg white, whipped. Stir this into milk. Strain nil into freezer and stir in beaten egg whites and freeze. 5. Lemon Ice Same rule and directions as for milk sherbet except use water in place of milk. 6. Nesselrode Pudding 1 qts. 18 cream. 1 lbs. sugar. 10 eggs. 3 oz. pineapple 1 pt. marachino cherries 6 oz. w-alnut meats. 13 oz. vanilla. Stir egg yolks into of cream and heat slowly to 160 F. Beat white Into the other half of cream. Mix cream, sugar, end flavoring together and freeze. When partly frozen add mixture of ground fruit and nuts. 7. Strawberry Mousse (Make 1 qt.) 1 pt. whipping cream. 2 oz. sugar. 4 oz. strawberry syrup. Whip cream. Add sugar to strawberry straw-berry syrup and beat Into cream. Pack In ice and salt to freeze. Add Juice of 1 lemon to Btrnwberrieg lyrup. Color to characteristic strawberry straw-berry color. |