EXERCISE NUMBER XVII PUNCHES AND LACTO

Freeze the following formulas as assigned and fill out the record blank on opposite page:

Punches:

No. 1.

48 pounds water

20 pounds sugar

1 pound lemon juice

1 quart brandy and rum mixed

No. 2.

48 pounds water

20 pounds sugar

1 pound lemon juice

1 quart orange juice

2 quarts wine

4 ounces gelatin in part of the water

No. 3.

48 pounds water

20 pounds sugar

1 quart lemon juice

1 quart raspberry juice

1 quart grape juice

cloves, cinnamon, allspice and nutmeg to taste.

Lacto (From Iowa Station Bulletin 140)

48 pounds good starter just nicely coagulated

18 pounds sugar

24 eggs, whites and yolks beaten separately

2 quarts of grape juice

1½ quarts lemon juice

Mix in the order given in the formula. Other flavors may be substituted for the grape juice.

EXERCISE XVII 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: