Show WHAT W HAT to EAT and WHY foulton audril the food value of ice cream nationally known food authority describes its place in the tie diet t by C HOUSTON GOUDISS 0 6 east street now new york city NE of the most significant contributions of modern nutritional ONE science was the discovery odthe of the importance of the protective foods milk eggs fresh fruits and vegetables these foods abound in the minerals and vitamins that insure normal and health against the deficiency diseases in this group milk and dairy products made fromet from it ass assume umea a commanding pos tion because milk is the best j and most practical source of calcium and vitamins A and G these substances stAb stances should be consumed in much greater proportions than at present if we are to increase health and e afi our chances for longevity the fir first rule in providing ade adequate quati amounts ot of the protective foods is to allow daily i a quart of milk lor for every child and at least v t a pint for each in adult this amount of milk nied need not always be consumed as a beverage however it may bemused be used in cooked dishes or eaten la in the form of cheese and ice cream composition of ice ce cream Ice cream is often re regarded girded as a confection but it deserves to be classed among pur our most nutritious foods altis it is composed of varying proportions of cream milk sugar flavoring and frequently a binder or stabilizer such as gelatin the composition varies somewhat between tween the homemade home made and the commercial product and the corn com product differs in ij various states that is because standards governing the butter fat cont content ent differ widely so that the requirement ranges from 8 to 14 pe per acen cent most large commercial companies produce an ice cream with about 12 per cent fat guard against contamination Conf amina flon some states require the pasteurization odthe of the milk melkor or cream used in manufacturing ice cream others stipulate that th the entire mix must be pasteurized before freezing these measures are desirable as ice cream requires the same scrupulous care that should be given to milk and cream because of the possibilities for contamination i several precautions should be observed obier ved in buying ice cream choose cream manufactured by a reputable concern be sure to buy from a dealer who keeps it well frozen for ice cream that has been melted and frozen again may bedinger be dangerous owing to the opportunity for the multiplication of bacteria while it was melted see to it also th atthe dealer uses sanitary methods in dispensing home horne homemade made ice cream an easy way to make certain of the purity of the ice cream you serve is to maker make this delicious dessert at home motor driven freezers are avii available lable as well as those that are manually operated and the homemaker with an automatic num refrigerator finds it easier to make ice crear cream than bopre to prepare many less interesting and nutritious desserts ice cream powders which simplify the preparation of homemade ice fee cream ej eam i can be obtained un unflavored flavored or in a variety of flavors including Inc luduiK lemon and maple in addition to the popular vanilla chocolate and strawberry the ice cream powders may be beus used edwith with milk or a combination of milk and cream crear nto to produce a healthful des sort sert suitable for every member of the family they also may be used for less cesi rich but equally refresh ing milk or buttermilk sherbets sher bets A canned I 1 freezing arx mix is likewise available and is especially nice in a fruit flavor as it contains pieces piece a of the whole fruit I 1 A comparison companion with if we regard one sixth eiith 1 of aquart of ice fee cream cheamas cre amas as an average serving and compare it with aitho one cup of milk we make the interesting interesting discovery that there is a close relation between the two the i ice cream provides about 24 more calories ories and only a trifle less protein calcium phosphorus iron anavi and vitamin A there is considerably less leis vitamin 0 but ice cream is nevertheless considered an am excellent source of this important vitamin ac A healthful food it then becomes apparent vh why y ice cream is 1 considered ai as an excellent food not only for adults but lu t for children and consales cents and why one outstanding 0 authority urges arkes the liberal use of ice cream as a means adans ofin of increasing the vi vitamin taminA A content of the diet I 1 plain ice cream may be used interchangeably ter with simple milk puddings rich richi mixtures such asthore as those filled wi with h nuts and crystallized zed fruits rank with the heartier I 1 er desserts and should follow a lighter meal ice cream is so rich in nourish ment that it should not bo be consumed indiscriminately between meals but bat should I 1 always be pon considered as part of the days ration Mh when enthat that Is done one nu britlon authority states that thac ita itsu beneficial effects can hardly be overestimated effect on digestion one frequently heiri hears the question the eating of ice cream retard the digestion gofoth of other foods consumed at the same time the answer answers lis that ita does slow up slightly the emptying time of the stomach but this delay is ii without significance andja and is more than compensated for by the important fit nutrients it provides many people believe thatis Is ini injurious to follow ice fee cream with hot coffee but it has been demonstrated that just the opposite Is true the coffee raises the temperature pera ture of the food in the s stomach and thus modifies the cooling effect of the ice fee cream another common question concerns the effect of i cake or of pie eia a la a mode experiments indicate that eating ice cream with cake or pie produces produce sa a more satisfactory toi y gastric juice than when either of these foods is eaten alone on oab must take into consideration how ow ever lib that at cake or pie pie a I 1 la a mode is a rich combination and p plan ian I 1 the remainder of the meal acco accordingly r d use gorelco more ice cream it hs has been estimated that five billion pounds of milk are used each year in the production of commercial ice cream creamy which provides about three gallons of ice cream per capita the amounts of ice cream made at home win will raise this figure somewhat but the amount consumed may well dwell be ae further increased because when properly made from pure ingredients ice cream deser deserves v es to ti rank wit with hothir other dairy products among our most wholesome a ana nourishing foods H a C houston goudiss 2938 24 y |