^Giver*1 ICE CREAM Sustainer
ICE CREAM, we might say, is milk in
its most palatable form, only that it
contains a much higher percentage
of butterfat than milk. Consequently, it
is a concentrated food, rich in vitamins
—the life-giving, life-sustaining, life
protecting vitamins so necessary in the
daily diet.
As far back as the time of Job and
Solomon the Bible tells us indirectly that
the people appreciated the refreshing
qualities of cold drinks. Alexander the
Great is said to have been very fond of
iced beverages, while snow and ice were
used at the table of Henry III.
The Italians were the first to use salt
in connection with ice to develop a low
enough temperature to freeze a mixture
which was frozen in a vessel slowly
turned by hand. Records show that a
frozen dessert was made as early as th1:
16th century.
Ice cream was first mentioned,
though not by that name, by Marco Polo,
who visited Japan in the 13th century
and brought back tales of water and milk
ices which were among the delicacies
then knowm to the people of the east.
Heller claims that ice cream was invent
ed by a native of Naples named Florin
in 1770 and is still made and sold in
Florin’s cafe by his descendants.
Ice cream was first sold in America at
76 Chatham street, now Park Row, New
York City, in 1785. The first advertise
ment of ice cream appeared in the Pest
Boy, a New York paper, in 1786, but it
was not until 1851 that ice cream was
manufactured in a wholesale way. Since
that time ice cream has come in favor
with the public, until today it is the fa
vorite refreshment and dessert for par
ties and all social occasions.
Ice Cream a Food
Since ice cream contains a consider
able quantity of butterfat, it has the vital
food element, vitamins, which are indis
pensable to the health and growth of
children and the efficiency of adults. In
addition to the vitamins, it also contains
proteins or muscle makers and a plenti
ful supply of starches and sugars for en
ergy. Ice cream contains all these food
values in proper proportions. To all
these food values add fresh or preserved
fruits and you have about everything
called for in a “health promoter food.”
Doctors prescribe ice cream for those
who are convalescing from serious illness
to promote health and strength. Why not
eat it to guard against sickness?
Children should have ice cream often
—in fact, ice cream should be a daily
food for them. Healthy, active children
need it to provide muscle and bone
building material. If not healthy and ac
tive, they should have it to build them
up. In fact, no luncheon, dinner, party
or social occasion is complete without ice
cream being served as a dessert.
At the national capitol in Washington
ice cream is generally served as a dessert
at all functions where a repast is pro
vided or freshments are served.
Washington is the chosen field for the
play of the ingenuity of some of the most
famous designers of distinctive ice cream
forms.
Ice Cream in Neat, Attractive and
Sanitary Package*
The merchandising of ice cream has
developed by leaps and bounds and to
day it is packed in neat and attractive
sanitary packages. Your dealer has ice
cream in quart and pint packages ready
for you to take home. No delay in wait
ing to have it packed. If fruits or nuts
are wanted, most dealers will he glad to
supply you at a small cost.
For those who take a delight in pre
paring dainty dishes to surprise their
family and friends the following are sug
gested recipes for'lce cream dishes with
out elaborate or difficult preparation:
MAPLE WALNUT SUNDAE—Place a serv
ing of vanilla ice cream on a dish and pour over
it a manle sauce made ns follows: Heat one cup
of manle syrup and when hot beat into it two
eeg«, the yolks and whites of which have been
beaten separately until very stiff. Cool and mix
with whipped cream before serving. Sprinkle
liberally with chopped walnuts.
CHOCOLATE SUNDAE—This pleasing varia
tion in the serving of ice cream is easily pre
pared at home Mix a quarter cup of cocoa with
one rup of sugar. Slowly add a half rup of boil
ing water. Bring to the boiling point and boil
for five minute*, stirring constantly. Add one
teaspoon of vanilla. Serve this syrup over va
nilla or chocolate ire cream. The syrup may he
served hot, if desired, making the popular hot
choeolnte sundae.
COMBINATION FRUIT SUNDAE—Chop up
and mix together the following: Oranges, pine
apple, pears, peaches and walnut halves. Add
simple syrun. This makes the fruit combination.
Serve a ladle of this over a serving of vanilla
ice cream and top with whipped cream.
BEAUTY SUNDAE—Place in a dish a serving
of strawberry Ice cream and cover with crushed
pineapple Place a few cherries around the side
and top with whipped cream and chopped nuts.
TROPICAL FRUIT SUNDAE—Place a thin
layer of pineapple on the bottom of the dish. Add
a helping of vanilla ice cream. Over the ice
cream pour a ladle of crushed pineapple, sprinkle
with ground walnuts and top with a cherry.
SURPRISE SUNDAE—Place two Nabisco wa
fers on a small plate. On the wafers serve a
helping of vanilla ice cream and pour over it a
serving of heavy chocolate syrup. Place two
more wafers over the ice cream and add mor»
syrup. Top off with chopped nuts and whipped
cream.
FRUIT CREAM—Chop very finelv equal
nuentities of dates, figs and raisins. To each
half cup of the mixture add one cup of whipped
cream. Serve with vanilla or strawberry ice
cream.
CHERRY PARFAIT—Mix thoroughly a large
dish of Vanilla ice cream and a ladleful of
crushed cherries. Top off with either marsh
mallow or whipped cream flavored with cherry
syrup and place a cherry on top.
NEAPOLITAN SANDWICHES—Serve a slice
of Neapolitan brick between two layers of angel
cake or plain sponge cake. Cover with whipped
cream and garnish with preserved fruit or jelly.
BAKED ICE CREAM—An interesting and
novel way of seiving iee cream is as follows:
Place a brick of ice cream on a square of sponge
cake that is an inch larger all around than the
cream. Cover the ice cream and cake with a
thick meringue. The meringue is made of white*
of eggs and powdered sugar, using one teaspoon
of sugar to each white of egg. Have meringue
ready before opening the package of iee cream.
Put meringue-covered brick and cake into the
oven and brown.
Two Appetizing Specials
Fancy Omelet
1 tablespoon butter, 1 tablespoon each diced
boiled ham and mushrooms, 1 chopped pimento.
Saute ham, mushrooms and pimento in butter,
add 1 teaspoonful flour, then y2 cup hot water.
Beat 2 eggs thoroughly, make same as plain
omelet, only put filling in center and roll.
Chicken a la Tip Top
1 green pepper, diced; 1 chopped medium
onion, 1 chopped sprig of garlic, butter, size of
egg; y2 cup of flour, y2 cup chicken broth, Vj
cup cream paprika and salt to season. Mix
butter, onions, garlic and green pepper, add
flour and paprika, then add cream and stock
mixed with the chicken, serve red hot on toast.
When to Use Sauces
No matter bow good a dish may be, a fine sauce makes
R better. The extra flavor in food* at the better hotels and
restaurants is generally due to the sauces, which seem so
unusual, so delicate, that they add a zest and pungency to
the most familiar foods.
Canned foods are, as a rule, ready for immediate use,
bat even they may be improved by the addition of a fine
sauce. Many a seemingly elaborate dish is merely a very
simple one masquerading under a fancy name given because
•f its sauce.
Canned vegetables, fish and fruits also lend themselves
to the making of good sauces for other dishes: therefore it
would be well to keep a stork of specially desirable canned
foods at hand in order that the sauces may not be lacking
from the menu.
Order by Name
That’s a good thought; it’s
a wise precaution too.
You order other things
by name, why not buy
your cheese the same
way? If you order “just
cheese” that's about what
you'll get; but if you order
Kraft Cheese—and make
sure that youget it—you’ll
havecheesewithaquality
and flavor that will more
than repay you. You can
tell Kraft Cheese by the
label. Look for that
