ten choice receipts for making ice cream (1881)

8/9/2019 Ten Choice Receipts for Making Ice Cream (1881)

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CHOICE RECEIPTS

FOR MAKING

^IGE^GiKEAj\l'?>For the use of families, Churches. Societies,

Hotels, Eating Houses, &C.

WITH FULL DIRECTIONS.

jBQT Six gallons, costing $3.00, can be sold for $14.40. =ftAny one can make Ice Cream by following the directions.

These rules have been tried, and are sure to give good satisfaction.

PRICE, 10 CENTS.(By mail, 12 cents.)

Published by

Trinity M. E Church. West Medford,.Mass.Sold for the benefit of the Church.


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TEN CHOICE RECEIPTS

FOR MAKIN(i

1GE*GF*For the use of Families, Churches, Societies,

Hotels, Eating Houses, &^e.

WITH FULL DIRECTIONS.

^ Six gallons, costing $3.00, can be sold for $14.40. "=8lAny one can make Ice Cream by following the directions.These rules have been tried, and are sure to give good satisfaction.

PRICE, 10 CENTS.(By mail, 12 cents.)

Published nv

Trinity M. E. Church, West Medford, Mass,Sold for the benefit of the Church.


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USE THE

44

White Mountain Freezer,"

TRIPLE MOTION.

T. SANDS, Agent - LACONI A, N H.THE BEST EVER MADE


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INTRODUCTION

In presenting this pamphlet to the public, we have en-deavored to meet a long-felt want by furnishing, not only

the best rules for making this universal luxury, ice-cream,but, also, in giving such explicit directions for miking

and freezing the same, that the most inexperienced can

avail themselves, at a small expe?ise, of this after-dinner

delicacy.

For churches, societies, hotels, eating-houses, &c, itwill be found indispensibles. and a source of large revenue,

giving just as good satisfaction as cream usually sold atwholesale at a cost three times as great. We feel confi-dent that this book of rules will meet with general ac-

ceptance and find a ready sale. Please favor us by show-

ing a copy to your friends, and ask them to send us 12

cents in postage stamps to pay for the book and the mail-

ing. AddressTrinity M. E. Church,

West Medford, Mass.


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Igb Guam.GENERAL REMARKS.

The rules given in this book are invariablyfor making one gallon of ice-cream unless other-wise stated. If the quantities seem small, re-member that freezing increases the quantityabout one-fourth.

If more than one gallon of frozen cream is de-

sired, increase the quantities given in equal pro-portion. If a less amount, divide the quantitiesgiven by one-half or one-fourth. Ice-cream willvary in quantity according to the quality of thematerial used, and the care taken in making it.

Oft-times a cheap cream, costing fifty cents

per gallon, if well made, gives better satisfac-tion than an expensive cream costing twice asmuch, if carelessly or poorly made.

In reckoning profit upon ice-cream, you cansafely allow sixteen glasses to the gallon, or fourto the quart, which, will be observed, is just a


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ICE CREAM.

gill of cream to the glass. It will with pru-dence dish out even twenty to the gallon, andhence, largely increase the profit.

HOW TO PROCURE A FREEZER.If you desire the very finest quality of ice-

cream, procure a patent revolving freezer.The "White Mountain Freezer," manufac-

tured at Laconia, N. H. (Thomas Sands, agent),is the best in market. We can recommendthem highly, having used them, in our churchfor over a 3*ear, with perfect satisfaction. (Ad-dress the above and receive illustrated circulars,prices, &c.)

Families or parties who think they cannot af-ford a patent freezer, can procure a cheaper onein the following manner : Have a tinsmith makea round tin can, ten inches deep, six and one-half inches in diameter, with a strong tin bottomand a tight-fitting cover, that sets over the out-side of the can, and not inside, as most coversare made.

Have the cover so constructed that it will


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ICE CREAM. ICE CREAM.

boiling milk and take from the fire in a minutestrain if necessary. Add the cream and sugar,

and stir until the sugar is dissolved. Whencool, flavor and freeze.

GENERAL RULES.Whenever cream, in making, seems lumpy

from the eggs cooking, strain through a seive orcloth, otherwise it is not necessary.

J^p tt> When making cream, we recommend themixing and cooking to be done right in the tinfreezer, placing it in a wash-boiler or kettle of

hot water, and cooking in this manner to preventburning the cream.

After the cream is frozen, if you desire to re-move all the cream quickly, hold a hot cloth onthe outside of the tin can a moment and the

cream will slip out in a compact body. If morethan one kind of cream is made, tin cans called" packers," can be procured and set in an emptybutter tub and packed in ice. Only one" freezer " is necessary.


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LIBRARY OF CONGRESS

014 636 385 4

ten choice receipts for making ice cream (1881)

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