- served fruits and berries and combined with different
creams.
IX. Lacto is a product manufactured from skimmed
or whole sour milk, eggs and sugar, with or without
natural flavoring.
Formulas for lactos may be found in Bulletin No. 140 published by the Ames Station.
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
1-1/2 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.
X. Ices are frozen products made from water or sweet skimmed or whole milk, and sugar, with or without eggs, fruit juices or other natural flavoring.
Ices may be for convenience divided into sherbets, milk sherbets, frappes, punches and souffles.
Milk Sherbet is an ice made from sweet skimmed or
