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The clipping this block was read from

Jul 6, 1911

Texture and Grain—Knead

The clipping this block was read from

Jul 6, 1911

Lightness—Be careful to put your bread in the oven

The clipping this block was read from

Jul 6, 1911

FORMULAS FOR MAKING PURE

The clipping this block was read from

Jul 6, 1911

Professor Mortensen of the Iowa Farm College Gives Some

The clipping this block was read from

Jul 6, 1911

Wholesome Ice Cream.

The clipping this block was read from

Jul 6, 1911

The following formulas for making ice cream are given

The clipping this block was read from

Jul 6, 1911

Plain ice cream is a frozen product made from

The clipping this block was read from

Jul 6, 1911

Formulas are given for making ten gallons of finished

The clipping this block was read from

Jul 6, 1911

Chocolate Ice Cream.—Five gallons cream, 10 pounds sugar, 1%

The clipping this block was read from

Jul 6, 1911

Maple Ice Cream.—Five gallons 25 per cent cream, 6

The clipping this block was read from

Jul 6, 1911

Caramel Ice Cream.—Five gallons 25 per cent cream, 8

The clipping this block was read from

Jul 6, 1911

Flavor Depends Largely on Temperature at Which Dough Kept

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