The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1924-05-14
Ice Cream as a Food

Ice cream. Don tnOSe two WORDS
fairly make your mouth water"
asked Homer Collins Of the radio fans
listening in on K F A f. the State
college of Washington b~rOadcaster,
the other night. They call to mind
something cooling, delicious, tasty
and tempting. Ice cream is equally
good during or after meals-always
in season, always highly acceptable.
unlike many other delicious dishes,
ice cream has the full approval OF
most Of the doctors and dietitians
throughout the country. They recog-
nize it as a highly valuable and Whole
some food. In fact, certain types Of
hospital patients are put on an ex-
c%lusively ice cream diet.
considering it as a food. We must
look to its he|althfulness, its appeal to
the taste, and its cost compared with
that Of other foods. As To It's health.
~fulness, the favorable attitude of the
medical profession makes US feel sure
Of its safety. And there is no use
Y e trying to bring out additional
evidence as to its tastiness and gen.
eral desirability.
There are some interesting facts
as to its cost worth considering. Ice
cream used to be thought merely a
luxury, but its high food value is be-
ginning to be recognized. 1t used 70
be only on special occasions, such as
July 4th, elaborate picnics an. special
Sunday dinners, that it was served
as a luxury. Recently it has come
into more widespread use because Of
the cones, pie a Ia mode, fancy bricks
and other forms Of this delicacy.
United States statistics from 1909
to 1919 show the production Of ice
cream tripled-indicating a vast in
crease in its use. Three times as
much in ten years! The average an
nual consumption per capita is now
nearly two and a half gallons. Have
you eaten your two and a half gallons
Of ice cream since last Mayo Ice
cream has thus changed in a short
time from a luxury to a semi-neces-
sity.
"And it is no longer merely a sum-
mer delicacy. The use Of bricks IS
probably as great in winter as in sum-
mer now The winter use Of all other
forms of fancy ice cream is increas-
ing, though Of course the bulk of the
plain ice cream will always be sold
in summer.
maybe you are wondering just
what claim ice cream has as an actu-
al food. That IS, how does it rank
as a cOntainer of calories, vatimines,
and the other food values of interest
to science? 1t is only right that this
also should be known. especially as
facts are entirely favorable to ice
cream.
"A quart of ice cream, milk and
sugar. There probably will be a lit
tie condensed milk or milk powder in
it, too. Also there will be small.
amounts Of gelatine, color. and flavor.
The food value and vitaminas in milk
and the other milk prodve-- are IN
doubtedly familiar TO everyone. Sugar
Is q highly concentrated and valuable
food. The gelatine, though used only
in small amounts. is highly nutriti-
Gus and digestible. The minor ingre-
dients are entirely harmless and crear-
ly increase the palatibility Of the final
product.
Zone method of measurement IS
that Of the per cent of total solids
Most ice cream contains "a to $40 dry
matter-Or, in other words. it is about
three times as rich in food value as
ordinary milk-which is saying a good
deal. No wonder the dietitians are
calling attention to its use as a fo,d
1t can be favorably compared, POI q
for pound, with other foods such =.