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Classic
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page 151
stir in one and a half pounds pulverized sugar (any good white sugar will do).
Care must be taken to stir all the time after putting in the sugar, only letting
it remain a moment, or just long enough to dissolve it; take from stove, and
strain at once through a crash towel. When cold add one quart cream. Flavor with
vanilla, in the proportion of a table-spoon to a gallon.--Mrs. Libbie Dolbear.
EGGLESS ICE-CREAM.
Two quarts milk, one pound sugar, three heaping table-spoons corn starch; wet
the starch with a little cold milk, scald the milk by putting it in a tin pail
and setting it in a pot of boiling water, let boil and stir in the sugar and
starch, strain, let cool, flavor and freeze.--Miss Louise Skinner, Battle Creek,
Mich.
FRUIT FRAPP‰ES.
Line a mold with vanilla ice-cream, fill the center with fresh berries, or fruit
cut in slices, cover with ice-cream, cover closely, and set in freezer for half
an hour, with salt and ice well packed around it. The fruit must be chilled, but
not frozen.
Strawberries and ripe peaches are delicious thus prepared.--Mrs. J. C. P.,
Stockbridge, Mass.
ICE-CREAM.
Three pints sweet cream, quart new milk, pint powdered sugar, the whites of two
eggs beaten light, table-spoon vanilla; put in freezer till thoroughly chilled
through, and then freeze.--Mrs. Cogswell, New York.
ICE-CREAM.
One quart milk, two eggs, two table-spoons corn starch; heat the milk in a dish
set in hot water, then stir in the corn starch mixed smooth in a little cold
water; let it boil for one or two minutes, then remove from stove and cool, and
stir in the eggs and a half pound sugar.
If to be extra nice, add a pint of rich cream, and one-fourth pound sugar,
strain the mixture, and when cool add the flavoring, and freeze as follows:
Prepare freezer in the usual manner, turn the crank one hundred times, then pour
upon the ice and salt a quart boiling water from the tea-kettle. Fill up again
with ice and salt, turn the crank fifty times one way and
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