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 separated. Junket Ice Cream.—By setting a mixture of milk and cream with a solution of Junket Tablets and allowing 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
