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Show ICE CREAM MAKING IU THEHOME By Gustav Wilster, Associate Pro-fessor 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 i" something fascinating about this re-freshing re-freshing and paltable food, whethei it be plain, snow-white vanilla, oi rose-colored strawberry ice cream. Most people do not think of ice cream as a food, hut it not only adds pleasure pleas-ure to our diet as a dessert or as a cooling factor on a hot day, hut it contains approximately .'!li to AQr,'c of total solids. These solids are chiefly fat. sugar, and protein and are present pres-ent in .n 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 ot energy. The per capita consumption of Ice cream in Utah is ouly approximately i lbs. per year as compared with 10 7 1!'S. and 15 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 :i0 days out of the 3tJj days in the year, figuring a dish of ice cream weighing I'.o 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 und aged. Pasteurization Pasteuriza-tion is the heating of the cream to a temperature of H.V 1'., holding at this temperature for 'AO mln. stirring occasionally, and then cooling ipilck. ly. The cream should be aged at a low temperature, preferably -IU' pah. for -i to ."d hours. The reason for ageing is that the viscosity of the cream when L'l .'I1! hours old while ! still sweet is Increased and so the shipping; iiuality of the cream is im-I im-I proved. Sugar und flavoring can 1 now he added ar.d the mixture Is i j ready for the freezing process. If I I fruit Is used It should bo added to freezer when the freezing process is i half completed so as to prevent the ! j fruit from settling to the bottom. Tho 1 l temperature of the mix should be ' about -10 to .10' Kali, before placing It ; In the fre-ver, but If It Is Impossible to get the temperature down place tho mix In the free.ter. surround this ' with be and s ilt and turn the han- die slowly for a few minutes. When ; the temperature is thus reduced tha speed may bo increased. W hipping ! or swelling tal.es pla e chiefly at -7 to :'.u' lab., and if the mix is in the j proper physical condition this swelling j may amount to "." to .10' ; of the mix. i All receipts are for 1 gal. finished j produced unless o'herwiso Mated. 1 1. Plain Vanilla Ice Cream i -.." uts. of Is-;- cream. j 1.1 o.. sugar. j 1 .11 oz. a:ii:ia. j Put Ingredients together adding rar.lili lust, mix and freeze. 2. Chocolate Ice Cream ; - .1 uts. of ls'r cruam. I 111 oz. Bug! r. 1 II oz. aailla. ' Weigh out cocoa and mix with sugar su-gar c.u: 1 parts. Add water to make stiff paste. Coo'; In double boiler uniil smooth syrup Is formed. Uun this It to cream. Add vanilla last and mix and freeze. 3. Colc'en P.trfnit j 1 u's. 1 cream. i I 1 ' lln. sugar. Yu'ks of 10 eggs. j Stir egg oll.s Into H of cream nnd ! 1 beat slowlv to b'O' I'., then cool. I i ' ! i 4. Lemo.1 Milk Sherbet l i j ips. mil1;. I I -li pint of lemon Juice (mix lem- ' I mon Juice with sugar). ! I! egg white, whipped. Stir this Im'o mlik. Strain all Into freezer and stir In beaten egg whites i and freeze. 5. Lemon Ice Same rule and directions nr for milk i.herbct except use water In place of mil!;. I 6. Ncsaclrodo Pudding I'ii 1 1 h . 1V,1 cream. 1 lbs. sugar. 10 eggs. .'! oz. pineapple 1 pt. marachlno cherries 0 oz. walnut meats. 111 oz. vanilla. I Stir egg yolks Into Vi of cream and beat slowly to U'.n" '. r.eat while j Into tho other half of cream. Mix cream, sugar, and flavoring together i and freeze. When partly frozen add j mixture of ground fruit, and nuts, 7, Strswbnrry Moiuio (Make 1 qt.) 1 pt. whipping ' ream. 2 oz. sugar. I oz. stia wherry syrup. i Whip cream. Add svgar to st-aw- j berry syrup and beat Into cream. Pack in Ice ntnl silt to freeze. Add Juice of 1 lemon to st r nvborr'.e.) syrup. Color to chcractiu Im Ic. si raw. berry co'or. |