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 lukewarm in which has been dissolved one cup of sugar and two teaspoonfuls of vanilla flavor, then add the dissolved Junket Tablet, stir quickly for one-half minute and pour into ice cream can, let stand undisturbed ten or fifteen minutes or until set. Pack with ice and salt and freeze. Pistachio Ice Cream Excerpt from an article by Alice Bradley in “Woman’s Home Companion” This is the best ice cream for the money that we know. It may be made ready for the freezer early in the morning, and kept in the ice box until it is convenient to freeze it. It is quite possible to utilize cream that is not perfectly fresh.