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Word: icing (lookup in dictionary) (lookup stats)
Dates: during 1950-1959
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Usage:

...National Figure Skating Competition at Minneapolis Arena, World Champion Carol Heiss, 18, smudged the ice with a sitzmark, her first in six years of competition. But the judges were so impressed by the rest of her performance that they gave her first place in every event and named her U.S. champion. ¶ University of Michigan Sophomore Tony Tashnick, 19, made all the difference in the 35th annual N.C.A.A. swimming championships at Ann Arbor. After setting a meet record in the 200-yd. butterfly (2:04.2), tireless Tony came back to tie the meet record in the 100-yd. butterfly...

Author: /time Magazine | Title: Sport: Scoreboard, Apr. 7, 1958 | 4/7/1958 | See Source »

When Emperor Nero received a shipment of mountain snow for his royal ice cream in a state of slush, he executed the general in charge. When Baltimore Milkman Jacob Fussell first began mass-producing the ancient delicacy in 1851, he started a U.S. industry that today leads all the world. But though Americans down about 3 billion quarts of ice cream annually, the U.S. Government-unlike Nero-has never had any control over the quality of the industry's product. Last week the Food and Drug Administration finally issued a code to regulate everything from quality "French...

Author: /time Magazine | Title: FOOD: Real Scoop | 4/7/1958 | See Source »

Some minimum standards: ¶ At least 10% milk fat and 20% milk solids for all ice cream. 2% to 7% milk fat for ice milk, both higher than some current brands...

Author: /time Magazine | Title: FOOD: Real Scoop | 4/7/1958 | See Source »

Most important, the new rules clamp down hard on the numerous additives used in mass ice-cream making. FDA approves the continued use of such lump-preventing stabilizers as gelatin, locust-bean gum, sodium alginate, guar-seed gum and extract of Irish peat moss. But it frowns on any further use of alkaline neutralizers, e.g., baking soda, which some producers use to sweeten up sour milk and cream, make it palatable. Totally banned: certain acid emulsifiers that make ice cream smooth by breaking down the barrier between fat and water. While approving chemicals that occur naturally in food, FDA rejected...

Author: /time Magazine | Title: FOOD: Real Scoop | 4/7/1958 | See Source »

...because he was an eccentric but because long exposure had left his face too tender for a razor. But, he wrote, "those who have been to the Arctic always long to go back. The unrest never leaves them and they will sacrifice much to once again glimpse the ice...

Author: /time Magazine | Title: Books: Vagrant Viking | 4/7/1958 | See Source »

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