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The Book of Ice Cream

Cloth, 12 mo

This book is intended to aid the student and the commercial manufacturer in better understanding the principles of making and handling ice-cream. It is not primarily intended as a recipe-book, although many recipes are included in the text.

The first five chapters consist in a general discussion of the materials used in the manufacture of ice-cream as well as the stabilizers and fillers and flavoring materials. The next chapter deals with the classification of ice-creams, and here the recipes are given. The equipment and refrigeration are then explained in a separate chapter, followed by three chapters devoted to the actual making of ice-cream.

The concluding pages are taken up with an analysis of the qualities of ice-cream and of the bacteriology of its manufacture. Such a discussion should be useful both to the student in the class-room and the progressive manufacturer.

THE MACMILLAN COMPANY Publishers     64-66 Fifth Avenue      New York