Printed in the United States of America
The following pages contain advertisements of a few of the Macmillan books on kindred subjects.
The Book of Ice Cream
By WALTER N. FISK
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.