696 LAWS OP MARYLAND [CH. 269

without Egg or Egg Products, with harmless flavoring and
with or without harmless coloring, and with or without added
"Stabilizer" composed of wholesome edible material. It [con-
tains] shall contain not more than one-half of one per centum
by weight of "Stabilizer", not less than twelve per centum by
weight of Milk Fat, and not less than twenty per centum by
weight of total Milk Solids; except when Fruit, Nuts, Cocoa,
Chocolate, Maple Syrup, Cakes or Confection are used for the
purpose of flavoring, then fit shall contain not less than ten
per centum by weight of milk fat and not less than twenty per
centum by weight of total milk solids, except for] such reduc-
tion in Milk Fat and in total Milk Solids as is due to the addi-
tion of such, [flavoring] flavors shall be permitted, but in no
such case shall it contain less than eight per centum by weight
of Milk Fat nor less than fifteen per centum by weight of total
Milk Solids. In no case shall any Ice Cream weigh less than
four and one-half pounds per gallon [. ] and contain less than
one and six-tenths (1. 6) pounds of total food solids per gallon.

(b) "Frozen Custard" includes French Ice Cream, French
Custard Ice Cream, Ice Custard, Parfaits and similar frozen
products. Frozen Custard is a clean, wholesome product made
from a combination of two or more of the following in-
gredients: "Milk Products", [water and] Sugar, Dextrose,
Corn Syrup in dry or liquid form, Water, with Egg or Egg
Products, with harmless flavoring and with or without harm-
less coloring and with or without added "Stabilizer" composed
of wholesome, edible material. It [contains] shall contain not
more than one-half of one per centum by weight of "Stabilizer",
not less than twelve per centum by weight of Milk Fat, not less
than twenty per centum by weight of total Milk Solids [.
Frozen Custard shall contain not less than five dozen of clean,
wholesome egg yolks, or one and five tenths pounds of whole-
some, dry egg yolk containing not to exceed seven per centum
of moisture, or three pounds of wholesome frozen egg yolk
containing not to exceed fifty-five per centum of moisture, or
the equivalent of egg yolk in any form for each ninety pounds
of Frozen Custard. ], not less than 1. 4% by weight of egg yolk
solids, except when it shall contain Fruits or Nuts, Cocoa,
Chocolate, Maple Syrup, Cakes or Confection used for the pur-
pose of flavoring, then such reduction in Milk Fat, total Milk
Solids and Egg Yolk Solids as is due to the addition of such
fruit and nuts shall be permitted, but in no such case shall it
contain less than eight per centum by weight of Milk Fat nor
less than fifteen per centum by weight of total Milk Solids and
one per centum by weight of egg yolk solids. In no case shall
any Frozen Custard weigh less than four and one-half pounds