Most for your money cookbook

Mix and work ingredients thoroughly together, season with spice to taste, and when ready to put into the pudding bag, stir y^ cup of fresh clean snow very quickly into the mixture. Two tablespoons of snow are equal to i egg in making any pudding light, so the snow in this recipe takes the place of 4 eggs, a saving of 15^. Besides, the snow feature makes interesting table talk and really gives new snap to this ancient pudding. It was invented, of course, by resourceful pioneers who had plenty of snow in winter but almost no eggs. XXVII Frozen Desserts The ghastly expose of certain commercial ice creams and similar frozen products has driven many of us back to the home freezer. Such foods should be under the same control as our milk supply, since they are subject to the same adulterations, and are carriers of typhoid and other dangerous disease germs. But legal standards for the manufacturers are undoubtedly too low and inspection to enforce existing laws has proved inadequate. The Consumers Union tests of over forty bulk and packaged frozen creams and milks, made in New York City and probably typical of most cities, revealed that many of the well known makers are guilty of slick practices to defraud the public and of permitting unwholesome conditions of manufacture. In the case of bulk ice creams, the chance of uncleanliness of the distributor doubles the health risk. Since the same survey revealed that there are pure products on the market, and that all ice creams are not blown up with air or deficient in butter fat, it becomes the personal concern of every consumer to protect both health and pocket book. The best buys come in bulk, but it is not enough just to take a peek at the FROZEN DESSERTS 205 dealer's refrigerator, his utensils, hands, and the cloths with which he washes up. Local plants, where the stuff is made, should also be checked. An active housewives' association is the best spur toward a clean ice cream factory. Let no woman repine that she hasn't an electric refrigerator when it comes to making frozen desserts. We have tried about twenty recipes in our refrigerator before returning to the old fashioned icesalt-grinding method, at least until the time when refrigerator freezing units are better adapted to this purpose. We got the worst results from packaged "mixes," finding them deficient in quality. A number of our recipes, based on milk, which required eggs, cornstarch, flour or gelatin to give body, had to be removed and stirred so many times to ensure smoothness that the labor and attention seemed greater than if we had made one job of it in a freezer. The long freezing time required, never less than four hours, made the process a nuisance, too. From all points of view, there was only one recipe we ever cared to repeat, and that was a mousse; just pure cream, seasoned and sweetened. And this is not so expensive as it sounds, for the cream is always whipped for mousses, making it go twice as far. Since no other liquid was added, the whipped cream froze smooth and rich without stirring. Our second choice, not so flavorsome, but more economical, was a combination of whipped cream and gelatin dissolved in milk, as follows: REFRIGERATOR ICE CREAM I TABLESPOON GRANULATED GELATIN }4 TEASPOON SALT ^2 CUP COLD WATER I CUP WmPPING CREAM I CUP HOT MILK }4 CUP POWDERED SUGAR }^ CUP SUGAR I>^ TEASPOONS VANILLA