Twice-a-week plain dealer. (Cresco, Howard County, Iowa) 1895-1913, 1911-03-03
ICE CREAM USED AS
A HEALTH Foor.
New Frozen Product Invented at the
State Experiment Station.

state Experiment station.
The dairy section of the Iowa ex.
pertinent station has invented a new
frozen dairy product that combines
the pleasing flavor of ice cream with
the healthfulness of prepared break
fast food. This new product, which
has been named "lacto," is made Of
l0ppered whole or skim milk with
the addition of eggs, sugar, lemons
and flayoring materials. 1t has bet
ter flavor than sherbets and ices. aud
contains considerably more nutri.
ment. It has almost as much food
value as ice cream, having more pro-
TEN to balance the greater amount
Of fat In ice cream.
An experiment was carried on in
which 179 persons sampled lacto. One
hundred and twenty-eight pronounced
1t very good, 81 good, fair. and &
poor. Comparing it with common
vanilla ice cream, III reported that
they preferred lacto, 9 considered it
equal to ice cream, and So preferred
the ice cream. Comparing lacto to
sherbet, 1913 preferred lacto. 80 pre-
ferred sherbet, and 26 considered lacto
equal to sherbet
It is not easy to fill up lacto with
gelatine and corn starch as is often
done with ice cream. Lacto can be
eaten in almost any quantity without
any Ill results.
Metchnikoff, the famous Russian
scientist, claims that old age is the
direct result of putrefactive bacteria
found In the intestines. The effect
Of the bacteria is to slowly poison
the body. The only practicable way
to get rid Of these poisonous bacteria
is to replace them with a less harm
full variety. Tactic acid bacteria are
entirely harmless and they cause an
acid condition in the intestlnes that
10 fatal to their poisonous relatives.
Lacto supplies these Tactic acid bac-
terra in large numbers. II 1t is eaten
often enough there is every reason
to believe that it will greatly improve
the health and probably prolong life.
Lacto can be easily made in the
household on a small scale. Take a
bottle of fresh milk which has not
been heated, and set it away at from
6S to 70 degrees F. until it coagulates.
II 1t coagulates as smooth solid
curd without pinholes, if the aroma is
clean and pleasant, and the flavor
nice and creamy, it can be used as a
starter for larger amount of whole
or skinned milk.
The milk when ready to be used
for lacto has mild, clean acid flavor.
The curd must be thoroughly broken
up. This is accomplished by pouring
1t from one pail to another until it is
as smooth and velvety as lich cream.
From this "lacto milk" the various
lactos are prepared.
One of the most popular kinds OF
lacto is cherry lacto. This is pre-
pared from the following formula,
which is sufficient for gallons OF
the finished product:
8 gallons lacto milk.
9 POUNDS sugar.
IL eggs.
/ quart Of cherry juice or conccn-
trated cherry syrup.
II pints lemon Juice.
The sugar is first dissolved in the
lacto milk. The eggs are then pre-
pared. The whites and yolks are
kept in separate containers and each
lot Is beaten with an egg beaten.
Both the yolks and whites are then
added to the milk. The mixture Is thor.
oughly stirred and strained through
a fine wire gauze. The fruit juices
are added last. II there is any indi-
cation of the juices precipitating the
casein. they should be left out until
the mixture has begun to freeze. The
freezer is run until 1t turns with Diff
aculty, when the paddle 10 removed.