OP: Ice Cream for Small Plants
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The Hotel Monthly Press, Chicago, 1937. Hardcover. Very Good.
Ice Cream for Small Plants (1937) is the ideal cookbook for those kitchens in which ten gallons of ice cream is a casual volume. According to a survey published a few years prior to this book, 65%–85% of all soda fountain income was generated from sales in which ice cream was a component.
The incentivizing economics of including frozen treats on any menu, then, are obvious and, as author Etta H. Handy further emphasizes, are only improved by in-house manufacture. But that is not to say making ice cream entirely from scratch has the same benefits. Handy’s approach adroitly keeps business goals at the fore, opting for “ice cream mix” as the base to which sweeteners, flavorings, and inclusions are added–-a suitable compromise for small businesses.
Most recipes here start with five gallons of ice cream mix and include flavors like black walnut, peppermint stick, persimmon, maple sugar, and southern rose. Not at all neglected, ices, sherbets, frappes, souffles, bisques, custards, puddings, mousses, parfaits, and punches also make a strong showing for the lunchcounter operator ready to expand their offerings.
Our copy is largely clean and unmarked inside. The beige clothbound case shows some minor soiling but is otherwise bright and sturdy. A nice copy. Black and white photo inserts throughout.
