52 



THE STORY OF MILK 



ICE CREAM 



Ice cream has fast become the national dessert served 

 on all festive occasions, winter and summer. Originally 

 it meant a frozen mixture of sweetened and flavored 

 milk and cream, but the name has long been applied to 

 all kinds of frozen delicacies in which cream enters as 

 a constituent. Not even there has the line been drawn, 

 but gums, gelatine, corn-starch, eggs and other ''fillers'' 

 have been substituted or added to thicken the mixtures 

 and give ''body" to "creams,'' which have but little re- 

 lation to the genuine emulsion of butter-fat from cow's 

 milk. Standardization has been attempted by National 

 and State food authorities with varying success of en- 

 forcement. While the application of the name to a great 

 variety of frozen desserts has no doubt become legiti- 

 mate by long usage it may properly be demanded that 



as an article of mer- 

 chandise "ice cream" 

 shall contain at least 

 8% to 12% butter- 

 fat and that no in- 

 gredients dangerous 

 to health enter into 

 its manufacture. 



F r e e ze r s. — T h e 

 freezing is usually 

 done by contact of 

 the material with 

 metal cooled on the 

 other side by a 

 "freezing mixture" of salt and ice which produces 

 temperatures far below the freezing point of water 



Hand freezer 



