Home › At the Fountain › Extract Vanilla (Ounce Beat yolks whites)
Extract Vanilla (Ounce Beat yolks whites)
34 ounce Beat yolks, whites, vanilla and sugar together for ten minutes; add cream, beat again for ten minutes, and freeze.
The ice cream made according to the above formula will cost sixty cents a gallon, and is as rich and palatable as any one is able to buy at any price. The above cost is on the basis of light cream costing sixty cents a gallon, and the fact that a gallon of cream will freeze into a gallon and a half of ice cream.
A drink that has recently become very popular is root beer, and a large demand can be made for this wholesome and palatable beverage, if it is properly dispensed. The writer had James W. Tufts build for him two stands for holding root beer, which have proven a most profitable investment. They consist of handsome silver-plated cylinders which contain a stationary can holding about three gallons, and a space between the inside and outside cylinder around which ice can be packed and which keeps the beer always cold. A spigot at the bottom allows drawing the beer. The top for the cylinder is dish-shaped, and holds about a bushel of shaved ice, to be used as a receptacle for steins, and also allowing the use of shaved ice for purposes mentioned before in this paper. Root beer requires to be charged to about 100 pounds' pressure, only high enough to cause it to run through a mineral tube, from which it is transferred from the measure to the cylinder; and the charging can be done from empty fountains, there being sufficient gas left in them.
The writer has a generator, and makes his soda water direct from marble dust and acid; but, when one's business is not large enough to permit this, I advise some form of carbonator, either automatic or otherwise, with compressed gas. An investment in a carbonator or steel fountain will be found a good one, as soda water made with a carbonator costs 11/½ cents per gallon, and it costs less than one-fourth as much to charge one's own fountain than to buy them charged, while there is never any danger of being without soda water. The saving on making ice cream and charging one's own soda water will enable one to hire an extra man to attend to the fountain. The introduction of ice cream with crushed fruits in the form of Sundaes. or College Ices has opened a broader horizon for the Soda Fountain and has been followed by the use of all kinds of nuts as well as raisins, figs, etc., to make the delicious confection.
To what length this paper could be carried in its suggestions for "making dollars by saving pennies," not in the economies that will deteriorate the quality of one's goods, but in the larger economies that will enable one to give greater value and better service to customers, and by so doing increase one's trade and make it profitable, must be apparent to any practical business man. "Eternal vigilance is the price of" good soda water, and these lines are addressed to those who want to work and get their reward. They are only suggestions, but I think are practical, and, if properly carried out and enlarged, will go a long way towards solving the problem of "How to make a soda fountain pay."
Hints.
If your fountain is small, serve the well-known popular flavors. Do not attempt to introduce new drinks.
Beginners are advised to stick close to the popular and well established flavors-Vanilla, Chocolate, Lemon, Strawberry, Pineapple, Raspberry, Orange and Sarsaparilla, formulas for which will be found herein. Phosphates and ice cream sodas of above flavors may be readily made, and will add to your variety. See formulas under their proper headings. Do not have your syrup too thick, as it does not mix well. Simple syrup is the basis of all soda water syrups and the formula for making it is given in this book.
No soda water dealer can prepare all his fruit, concentrated syrups, or crushed fruits and make them as good or as cheaply as he can procure them from reputable manufacturers.
We recommend the use of our concentrated syrups, as they require no compounding, except dilution with simple syrup. The best formulas for their use will be found under the proper headings.
Soda water is a veritable luxury, and when proper materials are used, and the drink is scientifically dispensed, there is nothing half so delicious. At all times use "American Whole" and "Crushed Fruits," "Concentrated Fruit Syrups," "Fruit Phosphates," "Fruit Floss," etc., as they are the very best that can be obtained.
Careless clerks should not be employed at your fountain. Absolute neatness in dress should be insisted upon. "Quality rather than variety will make the reputation of this department of your business."