Sickening Cream Puffs

Missouri hens laid certain eggs months and months ago. The eggs went to a packer in Omaha, Neb. who assembled crate after crate, culling eggs cracked in shipment. Frugally he separated the yolks and whites of the culls, loaded the yolks into 30-lb. cans, sold them to bakeries throughout the country.

One of the bakeries was Cushman's Sons' branch at White Plains, N. Y., 20 mi. north of the New York City boundary. Last week Cushman's Sons mixed the bulk egg yolks with vanilla, sugar, cornstarch, milk and water to make custard filling for cream puffs and eclairs. Four thousand such pastries were sold one day to consumers in White Plains, Yonkers, Mount Vernon, New Rochelle, Ossining, Scarsdale, Tarrytown and a score other communities. Next day two thousand eaters of those cream puffs and eclairs were violently sick at their stomachs, poisoned by pus germs in the custard.

As damage suits poured in, Cushman's Sons, despite a clean bill of health from sanitary inspectors, abandoned making cream puffs and eclairs until Federal food inspectors could say how and where pus germs got into the egg yolks.

A few weeks ago the same thing happened on a smaller scale in Providence and neighboring communities. The troublemaker in that situation was a small baker named Deschene who left a bucket of cream puff and eclair custard in the open where vermin could get at it.

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