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Ice Cream Cabinets

Next to making, the keeping of cream is an important feature in this busi- Too much cannot be said in favor of having cabinets. Cream, to be good, must be well kept, and this seems to be the only means. Further, they are neat and economical. When ice cream is kept in packers, one or two quarts are lost nearly every day from cream becoming soft. Another point is that it takes much less ice to keep cream in cabinets, because they are refrigerators, and one need never fear to have plenty on hand, for it will keep from two to four days, and that in good condition. The size and number of your cabinets must, of course, depend upon the quantity used. Send for Catalog of Ice Cream Cabinets. Made of wood, slate and marble. Formulas for Making Ice Creams.

No. 1.

I quart heavy Cream 1/2 pound Sugar 10 drops American Double Vanilla Extract 0 $0.35 .0234 .004 $0.38 Mix and freeze. This will swell in freezing, and produce 3 quarts, costing 38 cents, or per gallon 50 cents.

No. 2. 2 cans American Evaporated Cream 14 pints Water, boiled and cooled 1/2 pound Sugar 10 drops American Concentrated Vanilla Extract Ice and Salt for freezing $0.30 .0234 .004 .03 $0.36 Mix and freeze. This will double in freezing, and produce 3 quarts, costing 36 cents, or per gallon 48 cents. For very rich ice cream add one raw egg well beaten. No. 3.

Dissolve 5 teaspoonfuls of Oswego starch or arrowroot in a teacup of milk. Add to it the whites of 3 eggs well frothed and the yolk of I well beaten. Sweeten and boil half a gallon of new milk. As soon as it begins to boil, pour it in small quantities over the mixture of eggs and starch till about half the milk is taken out of the kettle. Then pour all back into the kettle, and stir a few moments. After it cools, add i quart of rich cream. with vanilla to suit, and freeze.

No. 4.