shipped at long distance to better advantage than new milk or cream or condensed milk. In ice cream factories business may be dull in cold weather and cream is perhaps not provided and not available, when suddenly a hot spell brings orders for large quantities. With a stock of skim milk powder and butter on hand in the refrigerator, and an emulsifier to mix these products, cream can be produced on short notice and there will be no danger of shortage. ICE CREAM Ice cream has fast become the national dessert served on all festive occasions, winter and summer. Originally it meant a frozen mixture of sweetened and flavored milk and cream, but the name has long been applied to all kinds of frozen delicacies in which cream enters as a constituent. Not even there has the line been drawn, but gums, gelatine, cornstarch, eggs and other “fillers” have been substituted or added to thicken the mixtures and give “body” to “creams,” which have but little relation to the genuine emulsion of butter-fat from cow’s milk. Standardization has been attempted by National and State food authorities with varying success of enforcement. While the application of the name to a great variety of frozen desserts has no doubt become legitimate by long usage it may properly be demanded that as an article of merchandise “ice cream” shall contain at least 8% to 12% butter-fat and that no ingredients dangerous to health enter into its manufacture. [Illustration: Hand freezer ] =Freezers.=—The freezing is usually done by contact of the material with metal cooled on the other side by a “freezing mixture” of salt and ice which produces temperatures far below the freezing point of water while air is whipped into the cream by the rapid motion of the beater. A great variety of excellent freezers of this kind for hand or for power are on the market which answer the purpose for making ice cream at home or at the ice cream parlor. Coarse-grained salt and crushed ice, mixed in the proportion of 1 part salt to 4 parts of ice, are constantly filled into the space surrounding the ice cream can, and the brine produced by the melting of the mixture is gradually drawn off from the tub. In a good freezer the operation should not take over fifteen minutes. When the cream is frozen to a soft mush, stop the beater and scrape down the hard particles which may have accumulated on the sides of the can, add any ingredients which may be better incorporated at this stage than mixed into the original material, such as crushed fruit or preserves, and finish the freezing without carrying it too far. Remove the beater, stir the cream which should still be soft enough to handle, and pack in ice with only a little salt. Or the cream may be transferred from the freezer can to the shipping can and packed in it. If bricks are wanted the soft cream is packed in molds of the desired shape and size and buried in the freezing mixture to harden.