2/3 cup milk 1/2 junket tablet 1/4 tsp. vanilla extract or a grating of nutmeg 1 tbs. sugar Heat milk to 100 deg. F. Add junket tablet dissolved in 1 tbs. cold water. Mix in sugar and flavoring, and pour into molds to jelly. When junket becomes firm, place in ice until needed. JUNKET ICE CREAM _428 calories_ 1/2 cup each cream and rich milk 1 junket tablet 2 tbs. sugar 1/2 tsp. vanilla Heat cream and milk to 100 deg. F. and proceed as in junket. When mixture is jellied turn into freezer, as any ice cream. This is the most wholesome of ice creams and especially suited for children and patients who have tuberculosis complicated with gastric disturbances.[38] PLAIN VANILLA, LEMON, OR ALMOND ICE CREAM WITH OR WITHOUT EGG WHITE[39] _585-602 calories_ 1 cup thin cream 2 tbs. sugar (more if desired) 1/2 tsp. vanilla, lemon extract, or almond extract Method I. Whip cream, add sugar and flavoring, and freeze. Method II. Scald half the cream and cool. Whip the remaining half, add sugar and flavor and freeze. Method III. Make "boiled custard," as directed, add one-half the amount of cream and freeze. To reenforce ice cream:--Add 1 or 2 egg whites, beaten or unbeaten; these may be added in the beginning, or after the mixture begins to freeze. A tablespoonful of maple sirup, caramel sirup (1 tbs. sugar melted and browned and dissolved in 1 tbs. boiling water), or chocolate sirup may be poured over the ice cream to vary the flavor. Make chocolate sirup by boiling 2 tbs. water, 1 tbs. sugar, and 1 tbs. chocolate to a sirup. 143.3 calories. FROZEN CUSTARD _289-329 calories_ 1 egg (or 2 yolks) 1 tbs. sugar 1/8 tsp. salt 1 cup of milk Few drops of vanilla Prepare as soft custard, freeze. LACTONE BUTTERMILK _627 calories_ 1 qt. fresh milk 1 gill cold water 1 lactone tablet (or 1-1/2 oz. buttermilk starter) (Parke, Davis & Co.'s and Hanson & Co.'s buttermilk tablets are practically the same.) Dissolve tablet in cold water and stir into fresh milk (which may or may not be skimmed, according to the directions of the physician, but the finished product is more palatable using whole milk). Pour into a clean jar or wide-mouthed bottle; plug with cotton or close not tightly, allow to stand in room temperature 70 deg.-75 deg. F. 24 hours, shaking the bottle occasionally to keep the cream from rising. At the end of this time pour the milk out (if sufficiently fermented), and beat briskly for 5 to 6 minutes with egg beater or with churn; place on ice until ready to serve. MALTED MILK (1) _77-96 calories_ 1 tbs. malted milk 1-2 tsp. sugar 6 oz. boiling water 1/4 tsp. salt 3 to 5 drops vanilla Heat water to boiling and mix malted milk (Horlick's) with a little cold water. Stir into the boiling water, add sugar and salt, and serve with or without cream. MALTED MILK (2) _107-155 calories_ 1/2 to 1 tbs. malted milk 3 oz. each milk and water 1-2 tsp. sugar 1/4 tsp. salt Proceed as above.