THE BOOK OF ICE-CREAM

About this eBook

Author

Fisk, W. W. (Walter Warner), 1888-1979

Title

The book of ice-cream

Original Publication

New York: The MacMillan Company, 1919.

Credits

Charlene Taylor, Harry Lamé and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Ice cream, ices, etc.

Category

Text

Project Gutenberg

eBook-No. 77728

Release Date

January 18, 2026

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.THE BOOK OF ICE-CREAM
3. 3.PREFACE
4. 4.TABLE OF CONTENTS
5. 5.LIST OF ILLUSTRATIONS
6. 6.Untitled
7. 7.CHAPTER I GENERAL STATEMENTS ON ICE-CREAM — 1. Materials used in ice-cream. — 2. Definition of ice-cream. — 3. Problems of ice-cream-making. — 4. Ice-cream-making a science.
8. 8.CHAPTER II MILK AND CREAM AS RELATED TO ICE-CREAM — 5. Method of securing supply. — 6. Quality of milk and cream desired. — 7. Why milk and cream are not of the desired quality. — 8. The flavor of foods eaten by the cow. — 9. The absorption of flavors and odors in the atmosphere. — 10. The unhealthy condition of the cow. — 11. The bacteria in the milk. — 12. The sediment test. — 13. How to prevent the growth of micro-organisms in the milk and cream. — 14. Milk and cream production and handling. — 15. Clarifier. — 16. The chemical composition of the milk and cream.
9. 9.CHAPTER III MANUFACTURED MILK PRODUCTS AS RELATED TO ICE-CREAM — CONDENSED AND EVAPORATED MILK — 17. Method of manufacture. — 18. Standards for condensed milk. — 19. Conditions essential for a milk condensory. ⁠ [10] — 20. Supply of condensed milk for the ice-cream plant. — MILK POWDER — 21. Standards for milk powder. — 22. Powdered milk processes. — 23. Merrell-Soule powdered milk. — 24. History of Merrell-Soule process. — 25. Uses of Merrell-Soule powder in ice-cream. — 26. Ekenberg powdered milk. ⁠ [13] — 27. Uses of Ekenberg powder in ice-cream. — 28. Butter.
10. 10.CHAPTER IV SUGAR, CHOCOLATE PRODUCTS, FRUITS, STABILIZERS AND FILLERS — 29. Sugar. — 30. Invert sugar. — 31. Sugar-saving substitutes. — 32. Cocoa and cocoa products. — 33. Manufacture of chocolate and cocoa. — 34. Composition of cocoa products. — 35. Adulteration of cocoa products and standards of purity. — 36. Chocolate sirup. — 37. Fruits. — 38. Nuts. — 39. Stabilizers and fillers. — 40. Gelatine. — 41. Preparing gelatine for use in the ice-cream. — 42. Gum tragacanth. — 43. Other substances used as binders. — 44. Eggs. — 45. Starchy fillers. — 46. Prepared ice-cream powders. — 47. Rennet.
11. 11.CHAPTER V FLAVORING EXTRACTS ⁠ [16] — VANILLA EXTRACT — 48. Nature of vanilla plant. — 49. Curing vanilla beans. — 50. Marketing vanilla beans. — 51. Production of vanilla beans. — 52. The ingredients of vanilla extract. — 53. The chemistry of vanilla. — 54. Adulteration of vanilla extract. — LEMON AND ORANGE EXTRACTS — 55. Preparation of lemon oil. — 56. The chemistry of lemon oil. — 57. Orange extract. — 58. Fruit extracts.
12. 12.CHAPTER VI CLASSIFICATION OF ICE-CREAMS — 59. Classification of ice-cream. — 60. Receipts for ice-cream. — 61. Vanilla ice-cream. — 62. Chocolate ice-cream. — 63. Caramel ice-cream. — 64. Coffee ice-cream. — 65. Maple ice-cream. — 66. Fruit ice-cream. — 67. Nut ice-cream. — 68. Bisque ice-cream. — 69. Mousse. — 70. Cooked ice-cream. — 71. Parfait. — 72. Puddings. — 73. Custards. — 74. Ices and sherbets — 75. Ices — 76. Water sherbet. — 77. Punches. — 78. Milk sherbets. — 79. Lacto⁠ [20] .
13. 13.CHAPTER VII EQUIPMENT — 80. Freezers. — 81. Mixers. — 82. Gelatine kettles. — 83. Hardening the ice-cream. — 84. Packing-cans. — 85. Ice crushers. — 86. Ice-cream can-washers. — 87. Emulsors, creamers, and homogenizers. — 88. Cost of equipment.
14. 14.CHAPTER VIII REFRIGERATION AS APPLIED TO ICE-CREAM-MAKING — 89. Terms used. — NATURAL ICE — 90. The ice field. — 91. The ice-house. — 92. Harvesting and storing. — 93. Amount of ice needed. — 94. Use of ice and salt mixture. — MECHANICAL REFRIGERATION — 95. Principles of mechanical refrigeration. — 96. Materials used in mechanical refrigerating systems. — 97. Operation of refrigerating machines. — 98. The compression system. — 99. Parts of a compression system. — 100. Operation of direct expansion compression system. — 101. Location of evaporating coils. — 102. Notes on operating compression system. — ABSORPTION SYSTEM — 103. Operation of absorption refrigerating system. — 104. Arrangement of double pipe and atmospheric absorption machines.
15. 15.CHAPTER IX PREPARING THE MIX — 105. Importance of preparing the mix. — 106. Usual procedure in preparing the mix. — 107. Temperature of the mix.
16. 16.CHAPTER X FREEZING PROCESS — 108. Purpose of freezing. — 109. Rate of freezing. — 110. Proper method of freezing. — 111. “Over-run” or “swell.” — 112. Condition of ice-cream when removed from freezer. — 113. Freezing sherbets and ices.
17. 17.CHAPTER XI HARDENING ICE-CREAM — 114. Methods of hardening. — 115. Hardening in ice and salt mixture. — 116. The slush-box or brine-box method of hardening. — 117. The hardening-room. — 118. The still-air type. — 119. The gravity-air type. — 120. The forced-air type. — 121. Defrosting the coils. — 122. Time required for hardening. — 123. Effect of hardening on quality. — 124. Fancy molded ice-cream.
18. 18.CHAPTER XII JUDGING AND DEFECTS OF ICE-CREAM — 125. Score-cards. — 126. Explanation of characteristics mentioned in score-card. — 127. Defects in ice-cream. — 128. Defects in flavor — 129. Defects in body and texture. — 130. Defects in richness. — 131. Defects in appearance. — 132. Defects in package.
19. 19.CHAPTER XIII BACTERIA IN RELATION TO ICE-CREAM — 133. Sources of bacteria in ice-cream. — 134. The effect of freezing and hardening on the bacterial count. — 135. Types of organisms in ice-cream. — 136. The total-acid groups. — 137. The inert group. — 138. The alkali group. — 139. The peptonizing group. — 140. Colon bacilli in ice-cream. — 141. Difficulties in studying the bacteriology of ice-cream.
20. 20.CHAPTER XIV TESTING — THE BABCOCK TEST⁠ [43] — 142. Testing whole milk for fat. — 143. Composite samples of milk. — 144. Measuring the sample. — 145. Adding the acid. — 146. Whirling the sample. — 147. Reading the test. — 148. Appearance of a completed test. — 149. Care of the test-bottles. — 150. Testing cream. — 151. Cream testing apparatus. — 152. Sampling cream. — 153. Making the cream test. — 154. Tempering the fat and reading the percentage. — 155. Testing skim-milk. — 156. Modifications of the Babcock test for ice-cream. — 157. The glacial acetic and hydrochloric acid test. — 158. The sulfuric acid test. — 159. Acetic and sulfuric acid test. — 160. The lactometer. — 161. Calculating the solids not fat in the milk. — 162. Testing milk for acidity. — 163. Test for formaldehyde. — 164. Test for boiled milk. — TESTING BUTTER FOR FAT, MOISTURE, AND SALT — 165. Preparing the sample. — 166. Testing butter for fat. — 167. Testing butter for moisture. — 168. Testing butter for salt. — 169. Test for viscosity. — 170. Standardization. — 171. Benkendorf ⁠ [48] test for over-run in ice-cream. — 172. Test to determine the hardness of ice-cream. — MOJONNIER TESTER — 173. General preliminary information. — 174. Testing evaporated, sweetened condensed, bulk condensed milk ice-cream (mix or melted), for fat and total solids. — 175. Fat determination. — 176. Total solids determination. — 177. Testing butter. — 178. Testing fresh milk, skim-milk, whey, buttermilk for fat and total solids. — 179. Testing powdered milk, cocoa, malted milk and milk chocolate for fat and total solids. — — 180. Testing cream for fat and total solids. — — 181. List of precautions to observe in operating Mojonnier tester. — — MOJONNIER OVER-RUN TESTER — 182. Adjusting cups for mix. — 183. Actual operation. — 184. Controlling the over-run. — 185. Savings and economies.
21. 21.CHAPTER XV MARKETING AND BUSINESS MANAGEMENT — 186. Demand for ice-cream. — 187. Food value of ice-cream. — 188. Locating a market. — 189. Method of delivery. — 190. Cost of delivery. — 191. Packages used for delivery. — 192. Advertising. — 193. Salesmen. — BUSINESS MANAGEMENT — 194. Purchase of raw material. — 195. Price of dairy products. — 196. Book-keeping system. — 197. Shipping clerk. — 198. Report blanks. — 199. Losses. — 200. Pack-cans and tubs. — 201. Rusty pack-cans. — 202. Soft ice-cream. — 203. Transferring. — LAWS — 204. Sanitary conditions and adulterated milk and cream. — 205. Babcock test. — 206. Purchasers or vender’s license. — 207. Legal standards.
22. 22.CHAPTER XVI CONSTRUCTION AND ARRANGEMENT OF THE FACTORY — 208. Location of the plant. — 209. Arrangement of machinery. — 210. Loading platform. — 211. Light. — 212. Ventilation. — 213. Floors. — 214. Ceilings and side-walls. — 215. Sinks and cupboards. — 216. Locker-rooms. — 217. Cleanliness. — 218. Cleaning utensils. — 219. Cleaning the floor. — 220. Storeroom and workshop. — 221. Sanitary codes. — Ohio sanitary code:
23. 23.CHAPTER XVII HISTORY AND EXTENT OF THE INDUSTRY — 222. Early history. — 223. Development of ice-cream in the household. — 224. Development of wholesale ice-cream. — 225. Extent of the industry.
24. 24.INDEX — Transcriber’s Notes

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