Experimental cookery

Trade J. 20: No. 2, 69 (1924). Fisher, R. C. Ice Cream. Ice Cream Trade J. 20: No. 2, 69 (1924). Fisher, R. C. Ice Cream. Ice Cream Trade J. 20: No. 3, 71 (1924). Holdaway, C. W., and Reynolds, R. P. Melting Time of Ice Cream Determined. Effects of Binders Upon the Melting and Hardness of Ice Cream. Ice Cream Trade J. 13: No. 1, 25 and No. 2, 32 (1917). Hunziker, O. F., and Nissen, B. H. Lactose Solubility and Lactose Crystal Forma- tion. J. Dairy Sci. 9: 517 (1926). Isenberg, G. H., and Baer, A. C. Some Commercial Ice Cream Improvers. Ice Cream Review 10: No. 10, 104 (1926). Leighton, A., and Peter, P. N. Factors Influencing Crystallization of Lactose. Ice Cream Trade J. 19: No. 10, 68a (1923). Martin, W. H. Here is How You Can Make Good Chocolate Ice Cream. Ice Cream Trade J. 31: 19, No. 3 (1935). Masurovsky, B. I. Newer Knowledge of Use of Gelatin in Ice Cream. Ice Cream Trade J. 20: No. 3, 81 (1924). Mortensen, M. Factors Which Influence the Yield and Consistency of Ice Cream. Iowa Agri. Expt. Sta. Bull. 180 (1918). Mortensen, M. Overrun Ice Cream Trade J. 11: No. 2, 32 (1915). Mortensen, M. Some Factors Responsible for Desirable Texture. Ice Cream Trade J. 20: No. 4, 74 (1924). Ruehe, H. A. Factors which Produce Quality. Ice Cream Trade J. 20: No. 3, 74 (1924). Sherwood, F. F., and Smallfield, H. L. Factors Influencing the Viscosity of Cream and Ice Cream. J. Dairy Sci. 9: 68 (1926). Sommer, H. H. The Theory and Practice of Ice Cream Making. Second Ed. Published by the author, Madison, Wis. (1935). Sommer, H. H., and Young, D. M. Effect of Milk Salts on the Whipping Ability of Ice Cream Mixes. Ind. Eng. Chem. 18: 865 (1926). Turnbow, G. D., and Milner, F. W. The Role of Gelatin in Ice Cream. J. Dairy Sci. 10: 202 (1927). Walker, J. Introduction to Physical Chemistry. Macmillan Co. London (1922). Washburn, R. M. Principles and Practice of Ice Cream Making. Vermont Expt. Sta. Bull. 155 (1910). Williams, O. E. Benefits of Homogenization in Ice Cream Making. Ice Cream Trade J. 20: No. 1, 63 (1924). Williams, O. E., and Campbell, G. R. Effect of Composition on the Palatability of Ice Cream. U. S. Dept. Agri. Dept. Bull. 1161 (1923). 98 FREEZING FREEZING Experiment 11. To determine the temperature of the brine when different proportions of ice and salt are mixed. The ice for all the freezing experiments should be in pieces of the same size, for the very large pieces melt more slowly because of small surface area. Put the ice through the ice crusher, which gives pieces of more uniform size. If it cannot be crushed in a crusher, but is broken with a hammer or shaved with a pick, put it through a large-screen mesh to obtain pieces of uniform size. The temperature obtained will be only approximate. For very accurate, careful work the temperature must be taken in insulated, closed flasks. 1. Weigh %. pound of rock salt and an equal amount of ice. Mix well. Find the minimum temperature that can be obtained with this mixture and the length of time required to reach it. Repeat using the following proportions. 2. One part of salt (>4 lb.) to 3 of ice (>>4 lb.). 3. One part of salt {yi lb.) to 6 of ice (^ lb.).