The theory and practice of ice cream making,

Includes bibliographies.

The book of ice-cream,

Mode of access: Internet.

Practical ice cream making.

Mode of access: Internet.

Ice cream at the drug store soda fountain ...

On cover: U.S. Department of commerce, Bureau of foreign and domestic commerce, in collaboration with International association of ice cream mfrs.

Ice cream trade journal.

Mode of access: Internet.

The theory and practice of ice cream making,

Blank pages for "Memoranda" (626-628)

Statistics relative to source of butterfat used in ice cream mix produced in wholesale plants located in upstate New York and New York City--1948 and January to June 1949.

Mode of access: Internet.

Manual for dairy manufacturing short courses. Course I.-Testing dairy products and the manufacture of butter and cheese. Course II.-Ice cream making. Course III.-Market milk and milk control.

Mode of access: Internet.

A manual for ice cream makers,

Mode of access: Internet.

What Mrs. Fisher knows about old southern cooking, soups, pickles, preserves, etc.

"Preface and apology" on p. [3] contains information on Mrs. Fisher's life and names of benefactors in San Francisco and Oakland who assisted her in writing the book.

The Saratoga favorite /

Includes index.

[Culinary ephemera : gelatin and tapioca].

Corporate contributors include: Genesee Pure Food Company; Jell-O-Co. Inc.

Experimental field test of the model ice cream truck ordinance in Detroit. Final report.

National Highway Traffic Safety Administration, Office of Driver and Pedestrian Research, Washington, D.C.

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.