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82
Of the 13 samples sold as Cream, only one consisted of fresh cream
without any preservative. Two samples consisted of cream sterilised by heat
and supplied in sealed tins. The remaining ten samples contained boric acid;
particulars are given in Table M,

Sponge Cakes.
Ten samples were examined. In five cases, considerable quantities of
boric acid were found to be present. The presence of this preservative is due
to the use by the bakers of liquid egg, manufactured from foreign eggs and
preserved with boric acid. As sponge cakes are largely eaten by children and
invalids, the use of boric acid in their preparation is particularly undesirable.
In respect of two formal samples, summonses were taken out but were
afterwards withdrawn on payment of costs, on an undertaking being given by
the Bakery Allied Traders' Association, that liquid eggs containing boric acid
is not to be used in the preparation of sponge fingers, sponge biscuits, and
small plain sponge cakes, these being the forms of sponge cakes mostly used
by children and invalids. The Ministry of Health has since issued a circular
to Local Authorities on the subject.