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Bulletin

Abstract

Up to the present time the hooks which have been written on ice cream making have consisted mainly of recipes. Although the most of these have been most excellent and of inestimable value to men starting in the ice cream business with only limited experience, a large book of recipes is always a burden to the maker. It would seem advantageous to have the various frozen products classified according to materials used in their composition. Such a classification should be of help to the ice cream maker and materialy reduce the size of the volume of recipes.

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