EXERCISE NUMBER XIII PUDDINGS

Freeze the following puddings as assigned and fill out report blank on opposite page.

Receipts:

No. 1.—Nesselrode.

32 pounds 28% cream

10 dozen eggs

10 pounds of sugar

6 ounces vanilla

4 pounds chopped walnut meats

3 pounds chopped candied cherries

3 pounds chopped candied fruits

4 pounds chopped raisins

Cook the egg yolks with the cream. Beat the whites and add when partly frozen.

No. 2—English Plum.

32 pounds 25% cream

8 dozen eggs

12 pounds sugar

3 pounds cocoa or chocolate

5 pounds assorted fruits that do not pulp

2 pounds seeded raisins

3 pounds dates

4 pounds walnut meats

4 tablespoonfuls ground cinnamon

1 tablespoonful ginger

1 tablespoonful ground cloves

Use the eggs as directed under receipt number one. Chop the fruits and nuts fine.

No. 3.—Fruit Pudding

32 pounds 10% cream

8 pounds whole condensed milk

8 pounds of sugar

5 ounces of gelatin dissolved in part of cream

2 pounds chopped cherries

2 pounds chopped raisins

2 pounds chopped nuts

1½ quarts sherry wine

Soak the fruit over night in the sherry wine.

EXERCISE XIII REPORT

Date_________________________ Receipt Number_______________

CREAM: ICE CREAM:

Age _______ Gallons _______

Acidity _______ Weight per gallon _______

Temperature _______

SWELL:

STANDARDIZATION: Gallons________ Per cent. _______

Per cent fat in cream _______

Per cent fat in milk _______ FREEZING:

Standardize_______ pounds Freezer used _______

of cream testing _______ Pounds ice used _______

per cent fat. Pounds salt used _______

TIME:

Of starting freezer _______

That mix reaches 30° F _______

Required to reach 30° F _______

That freezing is completed _______

Total time required to freeze _______

Give proportion.

x = the pounds _______

Pounds of cream used _______ TEMPERATURE:

Pounds of milk used _______ Of mix entering freezer _______

Of brine when mix reaches 30° F _______

MIX: Of ice cream when removed _______

Pounds _______ Of brine at this time _______

Gallons _______

Weight per gallon _______

Per cent fat it should test _______

Was gelatin used? _______ By method 1, 2 or 3? _______

In milk or water? _______

Remarks:

Comments on ice cream after it is hardened: