'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