Ice Oream Fillers 805 
cream is partially frozen and not at the beginning of 
the process. ° 
Fillers.—As before stated, in the Neapolitan or 
French types of cream eggs are used; the increase in 
body or smoothness being very slight, the value of the 
eggs is more nutritive than otherwise. All kinds of 
starches are used to give more substance to a cream 
with a low percentage of fat. Rennet in various forms 
is used for the same purpose. Gelatin has been used 
in commercial creams for some time. It not only adds 
body but, if carefully used, prevents the crystallizing of 
moisture upon standing, and keeps the cream smooth. 
Gum tragacanth, a vegetable gum, is used for the same 
purpose as gelatin; its tenacity is so great that only 
a very small amount is needed, and for this and other 
reasons it is gaining favor. Whether or not these 
fillers or binders should be used is questionable. Suf- 
fice it to say that they are, strictly speaking, adultera- 
tions, and so, from the standpoint of purity in food 
products, should be discountenanced. 
Freezing and packing.—Authorities differ on the 
amount and kind of salt that should be added to the 
ice in freezing. In most cook-books coarse salt in the 
proportion of one of salt to three of ice is recom- 
mended, but some recent experiments* show that, if 
the ice is very fine, the proportion may be 1:12 or 
even 1:20. It is important that the greater propor- 
tion of salt be placed midway or on top, as salt at the 
bottom of the freezer:is largely wasted. 
*Vermont Agricultural Experiment Station, Bulletin No. 155, 
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