MILK SUPPLY AND CREAMERY PRODUCTS 65 



and cream and in doing so one must not expect so 

 much expansion. 



In many places outside of dairy sections cream is 

 scarce and condensed milk is substituted to a large 

 extent. Lately milk-powder has come into use and 

 Emulsified Cream has become popular. Skim-milk 

 powder and unsalted butter may be kept in stock and 

 be available at any time, and by means of an Emulsifier 

 they are united again into a product identical with the 

 milk or cream from which they were originally sep- 

 arated. 



Junket Ice Cream. — By setting a mixture of milk 

 and cream with a solution of Junket Tablets and allow- 

 ing it to jelly before freezing, the body of the cream 

 may be improved so that a material of comparatively 

 low fat-percentage will make a very good ice cream, 

 rich enough for most people and especially well suited 

 for invalids and children. Ice-cold milk or cream is 

 rather hard to digest for a weak or delicate stomach 

 because the action of the rennet in the digestive juice 

 is imperfect and slow except at blood-temperature. In 

 Junket Ice Cream, however, such action takes place 

 before it is eaten and the digestive ferment of the 

 stomach is relieved of that function. For that reason 

 Junket Ice Cream is considered healthier than the 

 ordinary frozen products and may be indulged in freely 

 by children and invalids. 



The following are examples of tested Junket Ice 

 Creams: 



Vanilla Ice Cream 



Dissolve two Junket Tablets in a tablespoonful of cold water, heat 

 two quarts of milk and one pint of cream luke-warm in which has 

 been dissolved one cup of sugar and two teaspoonfuls of vanilla 



