very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans.

Ordinary fruit creams may be made with condensed milk at a cost of about
fifteen cents a quart, which, of course, is cheaper than ordinary milk and
cream.

In places where neither cream nor condensed milk can be purchased, a fair
ice cream is made by adding two tablespoonfuls of olive oil to each quart
of milk. The cream for Philadelphia Ice Cream should be rather rich, but
not double cream.

If pure raw cream is stirred rapidly, it swells and becomes frothy, like
the beaten whites of eggs, and is "whipped cream." To prevent this in
making Philadelphia Ice Cream, one-half the cream is scalded, and when it
is _very_ cold, the remaining half of raw cream is added. This gives the
smooth, light and rich consistency which makes these creams so different
from others.


USE OF FRUITS

Use fresh fruits in the summer and the best canned unsweetened fruits in
the winter. If sweetened fruits must be used, cut down the given quantity
of sugar. Where acid fruits are used, they should be added to the cream
after it is partly frozen.