As an example, the following mixture will make 5 gallons of
Cherry Lacto:
3 gallons lacto milk
9 pounds sugar
12 eggs
1 quart of cherry juice or concentrated cherry syrup
1½ pints lemon juice
“Lacto Milk” is the same as described under “Commercial Buttermilk” and “Thick Milk,” pages 81 and 82.
The sugar is first dissolved in the lacto milk. The eggs are then prepared. The whites and yolks are kept in separate containers and each lot is beaten with an egg beater. Both the yolks and whites are then added to the milk. The mixture is thoroughly stirred and strained through a fine wire gauze. The fruit juices are added last. The freezer is now run until it turns with difficulty when the paddle is removed. The brine is removed and the freezer repacked with ice and salt and left for an hour before the contents are served.
Orange, Mint, Pineapple, Maraschino, Raspberry or Grape Lacto may be prepared by substituting any of these flavors for the Cherry.