Angel-Hair; Soft Ice Cream; Pizza Bagel; Sirloin Tips

[Mark Odegard]

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HARD ICE CREAM is still the backbone of most chain fountain and
restaurant frozen dessert offerings.  But becoming increasingly
important in the merchandising plans of chains in the drug,
variety and restaurant fields is the use of soft ice cream.
--

Soft ice cream is frozen custard. It's extruded from a machine into a
'custard cup', 'ice cream cone'. It's what you usta and still sometimes get
at a Dairy Queen, and every hot day from the stands along 86th St. Brooklyn,
between 4th and 5th Ave; the 86th St. variety offers sprinkles. You can also
get it dipped, with a very-thin, candy-like uniformity-of-coverage of
chocolate.


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