Show How to Make Ice Cream Without Stirring He Heavy vy cream is the most satisfactory satisfactory sat sat- base for tor desserts frozen without stirring accordIng accord accord- Ing lag to the tho government expert who prepared the b booklet oklet now available to readers of this newspaper r. r Such cream is used in making mousses and in combination com corn with egg whites in par par- faits These are frozen by packing in ice and s salt lt or placing pla ing jog in a mechanical refrigerator tor provided the temperature of the unit is sufficiently low from 21 to 27 degrees Fahren Fahren- heit belt Heavy cream is expensive however and if used alone is too rich to be palatable so recipes reCIpes rec recipes rec- rec ipes have been prepared in which the rich cream is diluted by the addition of evaporated milk and thin cream or by rich milk thickened with gelatin eggs or flour lout Send today for the booklet that tells all nil about this Order Or der today Enclose 4 cents to cover postage and handling USE THIS COUPON The Salt Lake Telegram Information Bureau Fredric J. J Haskin Director Washington D D. C C. C I enclose encoe herewith 4 cents In coin carefully wrapped for tor fora tora a copy of the booklet on Ice Creams Frozen Without Stirring Stir Stir- ring S Name Street City City t I State Mail to Washington D. D C. C i |