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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Aug. 23, 1935)
'PSBS SIX ICE CREAM HABIT OF AMERICANS IS El Millions of Gallons Con sumed Aids in Utilizing Milk Surplus Best Meth ods, Recipes Are Given With Americana, Ice cream Is a nat ional liablt such a habit that even staple food 11 are not much easier to come by than this one-time luxury. Laiit year the people of this country bought nearly 2S0 million gallons or Ice cream and In more prosperous days they bought more than 365 mil lion gallons. At the same time fam ily freezers and home refrigerators were turning out many million gal lons more for the family table. No one should find fault with the Ice cream habit, says the bureau of home economics of the U. 8. depart ment of agriculture. It Is one way of using some of the milk we need. Made of cream and milk. Ice cream Is a nutritious, wholesome, and easily digestible food. In general Ice cream la a safe food, too. for most of It If manufactured under state or city regulations and Inspected by health authorities. Once Luxury Foods Ice creams and Ices started as lux ury foods. For centuries kings and queens and emperors yes, the presi dents' wive have served them. Louis XIV had them made in fancy shapes and colors, much as we see them at their elegant best today. They were 'cream Ices," some say, on Martha Washington's table, and certainly on Dolly Madison's. But In those times such frozen delicacies were only for state occasions and the fortunate few. Then, ao the story goes, an Amer ican women, Mrs. Nancy Johnson, In vented the Ice cream freezer. And along In the 1850"s Jacob Fussell .a milk dealer In Baltimore who had surplus cream on his hands, started the wholesale manufacture of Ice cream. Ice cream la food for great and mall, rich and poor. It can be pur chased in every restaurant, hotel or tea room, at confectioners, nt drug stores, cigar stores, and the flve-and-tens. Every town and hamlet offers It, and often the cross roads store. The urchin can buy his Ice cream cone from push carts In the city streets. Or for a penny or two he ran buy a frozen lolly-pop and eat It from the stick. or Dirrerent flrndes j Ice cream Is of different grades and qualities, depending upon what gor into the ''mix" and upon the method of freezing and enrj in hand ling. Manufacturers generally use crenm plus other milk solids In the form of whole milk, or skim milk, or evnporated, condensed, or dried milk. To this mixture of cream and milk Is added sugar and flavoring and usualty a very little gelatin for texture. The proportions of milk and cream In the mixture vary, but every state has a law requiring a minimum percentage of butterfat In Ice creams sold as uch. and those requirements range In the different states from 8 to 14 percent butterfat. Nearly half the states require also a certain per cenage of milk soims other than fat at least 18 to 30 per cent and still other states require 30 to 30 per cent of solids, butterfat Included. Nine states have bacteriological standards. Such standards are desir able If the conscientious manufact urer as well as the consumer Is to be protected. Certain states and mu nicipalities require that Ice cream mixes, along with other milk pro- duets, be pasteurized. The texture of Ice cream depends upon the size of the Ice crystals In It. Cream and milk, even at their richest, contain a good deal of water, and Ice cream Is made by freezing that water, which forms little Ice crystals all through the mixture. But to make Ice cream smooth, the crys tals must be kept very small, and this Is done by constantly Interfer ing with them as they form. The sugar Interferes some, and so do the particles of fat and other milk solids, SHE FELT MARVEL OUS WHEN HABITS BECAMEJREGULAR Kcllogg'a All-Bran Relieved Her Constipation Read this splendid letter: "I tried everything, with little or no results. 1 felt miserable, was 20 but looked much older, and my skin was continually breaking out. "I decided to try Aix-Bran, three meals a day for about a week. Elimination became regular; I felt marvcJous and looked better. Even my outlook on life was chanced." Mis. Armand llamcl, l'awling, N. Y. Con.itipnl!on due to insufficient "bulk" in inetilt. Kelloftc's Au.-TiRAN provides "bulk" to aid elimination. It also furnishes vitamin B and iron. The 'bulk'- In AI.L-DRAN Is gentle Moro effective thim "bulk" In leafy rrKetublea, ns It does not break down A'lthln the body. In't this natural food pleasanter tlinn pntent niMlli'lnes? Juat fat two tnhlepoonfulA dally. Chronic eaea, with each meal. If not relieved, see four doctor. 3ot tbe red-snd-green SKJ.!lljV- arkatie at your uro 5er. M.ide by KelIo'3 n Battle Creek. as well as the gelatin when tlsat Is used. But the principal lnterfeernce comes from the dasher In the freezer, as It whips air Into the mixture and at the same time cuts off the little crystals at each urn. As thef reezlng process goes on, the mixture ex pands, becomes lighter and softer, and the crystals become smaller and smaller, until the frozen cream Is so smooth the crystals can scarcely be detected. Expanded By Air "Overrun" Is the manufacturer's term for the expansion due to air beaten Into the cream by the dasher. Air Is necessary. A solid block of Ice would result from freezing the mix ture without whipping air Into It. But In commercial Ice cream the overrun or expansion ranges from 40 to 100 percent, occasionally to 130 percent. The significance of this ap pears In the weight of the Ice cream. A gallon with a 40 percent overrun weighs almost two pounds more than a gallon with 100 per cent overrun, and the heavier gallon Is to that ex tent richer Ice cream. With 100 per cent overrun, Ice cream Is 60 per cent air and costs the manufacturer less than If there were more cream. The bureau of dairy industry Is now working on overrun problems which may lead to the Improvement of these products. Meantime the best the cus tomer can do Is to campare t he weights of different Ice creams he buys and find out which gives the most and the best for his money. Home-made ice creams can of course be varied In dozens of wayn, according to what is on hand In the way of "makings," and according to the family taste. For plain vanilla Ice cream, says the bureau of home economics, a good mixture to put In a freezor is a quart of cream, 2-3 cup of sugar, 1V4 teaspoons of vanilla, and a pinch of salt. This can be made richer by substituting a cup of heavy cream for one of light cream. Or It can be made less rich with a pint of cream and a pint of milk. Evaporated, con densed, and dried milk are used In a variety of good creams, and are cheaper than fresh cream. For milk sherbets only milk with sugar and flavoring are noeded. Sherbet freezes In coarser crystals than Ice cream. HIow Turning Best In freezing best results are ob tained when one part of salt Is used to four to alx parts of Ice, and the crank turned slowly. Ice creams can be made without freezer and without stirring, If the cresm Is whipped beforehand, to beat In the necessary air. The product than Is called mousse, which has a loose, flaky texture, different from true Ice cream, but very pleasing. For mousse whipping cream is need ed, which, if It seems too rich and cloying, may be dlulated with beaten white of egga and maybe a little gel atin which has been dissolved In water. Mousse can, be made of Just the whipping cream, sweetened and flavored. Left in the ieo-maklng com partment of a mechanical refriger i ator. It will be ready to serve within two or three hours, depending upon 1 the temperature of the refrigerator. I Mousse can be frozen without a j mechanical refrigerator, if the mix-1 ture when whipped Is put into a 1 tightly closed can or a well-sealed ! mold and burled In a bucket or a big pan of Ice and salt, about three parts of crushed Ice to one of salt, until frozen. Plain mousse can be varied, of course, with fruit Juice or crushed fruit for flavoring, or by serving with sauce. Suggestions about this and rcciic$ Wtitt for "86 yrovm Ri Pei for White Star 1 umj'' to I am Camp Sea hood Co., Inc., )tpl. II ., Terminal lilartJ, Laltfottiia, iM O M E NTS J begsais at 1 1 k . . kTa -v 1 XV, Vw iT'S Try Jik I I other frozen desserts are published In Bureau of Home Economics Leaflet No. 49, "Ice Creams Frozen Without Stirring," which can be had for five cents a copy from the superintend ent of documents, Washington, D. C. Long Mountain LONG) MOUNTAIN, Aug. 33. ffipl.) George Lawson had the misfortune of Injuring hla knee over again. Mtss Mary Harnish of Eagle Point returned home Tuesday after a week's visit with Miss Bonnoy Jean Stowell. Tom Stanley threshed for Ouy Pru ett Monday and Tuesday. Mr. and Mrs. O. A. Lawson are ex pecting their son and family from Oklahoma. Mtsa Irene Stowell la spending sev eral days with Miss Marjorle yic'nols of Eagle Point. Mr. and Mrs. Bill O'Hara of Sllt coos. Ore., called Tuesday evening at the Ross Kline home. Mrs. H. C. Short spent the week end at her home.. Mrs. John Foster and Mrs. E. Hem mel of Eagle Point called on Mrs. Nick Young on business Monday. THE 01D JUDGE IN KENTUCKY SAYS: "One thing that can't be made by new-fangled meth ods is an old-fashioned Ken tucky straight whiskey like Shipping Port. It's made the old-time way yet they charge mighty little for it." mm SHIPPING PORT Kentucky Straight Bourbon THE BEST STRAIGHT WHISKEY AT SO LOW A PRICE nnr Frankfort Distilleries HII LoulsvllU & Baltimore 1 code 174-C Old Wilderness IlKANI) Rlrnlelit Hlilskey U C r,vl Mini hy Fmnkfnrl Code No. lfll-C Frankfort Distilled Dry Gin 65C,,NT CodeNo.506-C AT AM. STATE STOIll'.S and, Dolly dear, I'll make yottabee-UT-tee- ftl tuna salad, just lik e Mother made for me!" Tiny, growing bodies . . . how they need White Star Tuna.' And, how tinv, hun- - Sry palates love it! ( 4 a week... there a re 'j I many easy, dilTcr- vi tul "aia ii tan oe prepared ... all de- ious! Containing Vitamins "A" and "D," phosphorus, potassium, and iodine, that effective preventive of nutri tional goiter. White Stjr Tutia gives growing youngsters lots of what tliev need! I EARLY CRAWF0RDS JtS I ARE AT THEIR ffi ' &?VC$ J; .u.,,,,-.,.,,,,,-..-.-! GRAPES rhompson's Seedless 3 lbs. w atermelons Tomatoes U. S. No. 1 25 lb. bag Cheese Fisher's oodles laisms ocoa Rock s kS Flour Beer PEANUT nff CREAM ne BUTTER Jj-Jt! OF WHEAT -Jc II nz. JtirfrrMi - ?5..0ANU1 1 Ho T0MAT0Ju.cE 1 nc ; i lb. can W t 'hbr. I No. 3 ran COCOA Qc WHITE KING W Hi. fin Lrg. rk(. 0 Oat SUNrNSER25c CERT0... 45 6 cans Safeway Pioneer Days arc Red Ripe Lb. Locals No. 2's. Crate hF No. 1, crate, lJty Locals for Stuffing Lb. CANTALOUPES Large size Jl 2 for N. B. C. Uneeda Biscuit. 3 pkgs. Kraft's 7 Varieties Swanky to Choose Swig Glasses From 5 oz. jars Blend. No. 10 bag 10 Brown Derby Ice Cold. 11 oz. bottle 1 Porter's Frilletts or Macaroni 30 oz. pkg. 2bc Thompson Seedless 1 lb. pkg. wood's 2 lb. can coming. Watch for the date. 1o K'-.' Jmmmm Del Monte. Just the Right Flavor. Note the Price Pure Cider, Undiluted. Bring your jug If Laundry Soap - if ill Waldorf Shortening Salad Oil t i n wu-i Pure Vegetable Jewel, Creamy White jn Buik g lb. pall 1 3 Beef Eoast shoulder Young, Tender L A M B Beef Eloast or Steak VEAL 1 BEEF AICS Culs' FEESH GUOUHD. RIB BOILIHG BEEF BCLQGHA LIVEE SAUSAGE Yo,,r CboicL, WEINERS AIRWAY FFEE 1 Durini Fruit Season Safcwav Stoic? will be open until 7 p. m. &Zt&& Kerr or Ball Rce... Quarts dozen Regular mw 3 dozen toe Castle Brand. Famous Galatin Vallev Montana Hardwheat. eft 49 lb. sack Nice Baked with i'ik Dressing. Lb. Stewing or Brnisin;;, Lb. The West's Best Seller 14 oz. Bottle 49 . 4 Rolls 4fc im iiiiiii hi in ii in ii an i in ii ip 11 a'j y
