olk of one egg well beaten. If
the white alone is used, care must be observed that the liquid is not
hot enough to coagulate the albumen. Proprietary foods and casein
preparations are used in like manner.

PLAIN JUNKET

_161 calories_

2/3 cup milk
1/2 junket tablet
1/4 tsp. vanilla extract or a grating of nutmeg
1 tbs. sugar

Heat milk to 100 deg. F. Add junket tablet dissolved in 1 tbs. cold water.
Mix in sugar and flavoring, and pour into molds to jelly. When junket
becomes firm, place in ice until needed.

JUNKET ICE CREAM

_428 calories_

1/2 cup each cream and rich milk
1 junket tablet
2 tbs. sugar
1/2 tsp. vanilla

Heat cream and milk to 100 deg. F. and proceed as in junket. When mixture
is jellied turn into freezer, as any ice cream. This is the most
wholesome of ice creams and especially suited for children and
patients who have tuberculosis complicated with gastric
disturbances.[38]

PLAIN VANILLA, LEMON, OR ALMOND ICE CREAM WITH OR WITHOUT EGG
WHITE[39]

_585-602 calories_

1 cup thin cream
2 tbs. sugar (more if desired)
1/2 tsp. vanilla, lemon extract, or almond extract

Method I. Whip cream, add sugar and flavoring, and freeze.

Method II. Scald half the cream and cool. Whip the remaining half, add
sugar and flavor and freeze.

Method III. Make "boiled custard," as directed, add one-half the
amount of cream and freeze.

To reenforce ice cream:--Add 1 or 2 egg whites, beaten or unbeaten;
these may be added in the beginning, or after the mixture begins to
freeze. A tablespoonful of maple sirup, caramel sirup (1 tbs. sugar
melted and browned and dissolved in 1 tbs. boiling water), or
chocolate sirup may be poured over the ice cream to vary the flavor.
Make chocolate sirup by boiling 2 tbs. water, 1 tbs. sugar, and 1 tbs.
chocolate to a sirup. 143.3 calories.

FROZEN CUSTARD

_289-329 calories_

1 egg (or 2 yolks)
1 tbs. sugar
1/8 tsp. salt
1 cup of milk
Few drops of vanilla

Prepare as soft custard, freeze.

LACTONE BUTTERMILK

_627 calories_

1 qt. fresh milk
1 gill cold water
1 lactone tablet (or 1-1/2 oz. buttermilk starter)

(Parke, Davis & Co.'s and Hanson & Co.'s buttermilk tablets are
practically the same.)

Dissolve tablet in cold water and stir into fresh milk (which may or
may not be skimmed, according to the directions of the physician, but
the finished product is more palatable using whole milk). Pour into