200. — Prepare one recipe of lemon ice. Divide into four parts ; use the freezing mixture most successful in 199, c, and freeze the ice as follows : a. Let freeze without stirring b. Stir occasionally c. Stir constantly very fast Compare results. What is the difference in consistency and to what due? 201. - - Use the fourth part of the lemon ice prepared in 200, and add to it a small amount of gelatin (see rule for lemon jelly and add corresponding amount of gelatin to liquid). Freeze ice by stirring constantly and compare the result with the ices previously made. Of what value is gelatin in a frozen mixture? Could whites of eggs be used ? NOTE : Would it be possible to use sugar in place of salt in a freezing mix- ture? 202. — Prepare i c. of lemon ice, put in a pint jar and freeze, using sugar instead of salt. Why does the sugar lower the temperature and cause the lemon ice to freeze ? NOTE : These experiments are very enlightening and interesting if glass containers for the frozen mixture are used. Preserving jars, cream jars, or jelly glasses serve the purpose. 203. — a. Prepare one " quantity " of ice cream. Divide into four equal parts, A, B, C, D. b. Freeze and pack A in a freezer having a wooden con- tainer for the ice. c. Freeze and pack B in a freezer having a galvanized iron container. d. Freeze and pack C in a glass jar. e. Freeze D in any freezer but pack in the fireless cooker. Allow all to stand 4 hours. Compare as to conductivity of containers. 272 LABORATORY MANUAL OF FOODS AND COOKERY Fillers in Ice Cream a. Kinds 1. Starchy, wheat, rice, and cornstarch. 2. Egg, used in French ice cream. b. Purposes 1. Gives firmer body. 2. Better standing-up qualities. c. Advantages 1. Increases keeping qualities. 2. Improves texture. d. Disadvantages 1. Egg and starchy fillers have to be cooked. 2. Cannot be kept in stock form. 3. In excess gives soggy cream. 4. In excess reduces the swell. Binders in Ice Cream a. Kinds 1. Gelatin - - animal origin. Dissolved in boiling water or milk and added at once. 2. Gum tragacanth - -vegetable origin. Is replacing gelatin. b. Purpose - - to bind the mixture and improve texture. c. Advantages 1. Prevents grainy texture. 2. Keeps water from forming crystals. d. Disadvantages 1. Slight inferiority of gelatin may be disguised by other in- gredients. 2. Allows a warmer holding temperature, which permits more rapid deterioration. Ice Cream Powders Powdered gelatin and gum tragacanth to which is added 2-3 times its weight in sugar. DESSERTS 273 Classification of Frozen Desserts 1. Ices. Fruit juices, diluted and sweetened. a. Sherbet. Ice containing gelatin or egg whites. b. Milk sherbet. Fruit juices and milk, sweetened. c. Frappe. Partly frozen ices. d. Punch. Sherbet highly flavored with liquid, fruit juices, or spice. e. Souffle. Sherbet containing the whole egg. 2. Ice Cream a. Philadelphia.1 Cream, flavored and sweetened. b. French.1 Cream, custard, flavored and sweetened. 3. Par fait. Cream, sugar, and egg whites with or without fruits, nuts, or flavorings. 4. Mousse. Frozen whipped cream, sweetened and flavored. 5. Pudding. Cream, custard, fruit, and nuts highly flavored. 6. Lacto. Sour, skimmed, or whole milk, eggs and sugar, flavored. 7. Junket. Frozen junket.

AI-modernized reading of the original text

200. — Prepare one recipe of lemon ice. Divide into four parts ; use the freezing mixture most successful in 199, c, and freeze the ice as follows : a. Let freeze without stirring b. Stir occasionally c. Stir constantly very fast Compare results. What is the difference in consistency and to what due? 201. - - Use the fourth part of the lemon ice prepared in 200, and add to it a small amount of gelatin (see rule for lemon jelly and add corresponding amount of gelatin to liquid). Freeze ice by stirring constantly and compare the result with the ices previously made. Of what value is gelatin in a frozen mixture? Could whites of eggs be used ? NOTE : Would it be possible to use sugar in place of salt in a freezing mixture? 202. — Prepare i c. of lemon ice, put in a pint jar and freeze, using sugar instead of salt. Why does the sugar lower the temperature and cause the lemon ice to freeze ? NOTE : These experiments are very enlightening and interesting if glass containers for the frozen mixture are used. Preserving jars, cream jars, or jelly glasses serve the purpose. 203. — a. Prepare one " quantity " of ice cream. Divide into four equal parts, A, B, C, D. b. Freeze and pack A in a freezer having a wooden container for the ice. c. Freeze and pack B in a freezer having a galvanized iron container. d. Freeze and pack C in a glass jar. e. Freeze D in any freezer but pack in the fireless cooker. Allow all to stand 4 hours. Compare as to conductivity of containers. Fillers in Ice Cream a. Kinds 1. Starchy, wheat, rice, and cornstarch. 2. Egg, used in French ice cream. b. Purposes 1. Gives firmer body. 2. Better standing-up qualities. c. Advantages 1. Increases keeping qualities. 2. Improves texture. d. Disadvantages 1. Egg and starchy fillers have to be cooked. 2. Cannot be kept in stock form. 3. In excess gives soggy cream. 4. In excess reduces the swell. Binders in Ice Cream a. Kinds 1. Gelatin - - animal origin. Dissolved in boiling water or milk and added at once. 2. Gum tragacanth - -vegetable origin. Is replacing gelatin. b. Purpose - - to bind the mixture and improve texture. c. Advantages 1. Prevents grainy texture. 2. Keeps water from forming crystals. d. Disadvantages 1. Slight inferiority of gelatin may be disguised by other ingredients. 2. Allows a warmer holding temperature, which permits more rapid deterioration. Ice Cream Powders Powdered gelatin and gum tragacanth to which is added 2-3 times its weight in sugar. Classification of Frozen Desserts 1. Ices. Fruit juices, diluted and sweetened. a. Sherbet. Ice containing gelatin or egg whites. b. Milk sherbet. Fruit juices and milk, sweetened. c. Frappe. Partly frozen ices. d. Punch. Sherbet highly flavored with liquid, fruit juices, or spice. e. Souffle. Sherbet containing the whole egg. 2. Ice Cream a. Philadelphia.1 Cream, flavored and sweetened. b. French.1 Cream, custard, flavored and sweetened. 3. Par fait. Cream, sugar, and egg whites with or without fruits, nuts, or flavorings. 4. Mousse. Frozen whipped cream, sweetened and flavored. 5. Pudding. Cream, custard, fruit, and nuts highly flavored. 6. Lacto. Sour, skimmed, or whole milk, eggs and sugar, flavored. 7. Junket. Frozen junket.

A laboratory manual of foods and cookery