No. 1 Required: Six eggs.

One quart of milk.

Quarter of a pound of loaf sugar.

Vanilla to taste.

Beat up the eggs, put the milk and sugar in a pan on the fire, bring it to the boil, let it cool slightly, then pour it on to the eggs.

Pour this custard into a jug, place it in a pan of boiling water on the fire, and stir it until it thickens, but on no account must it actually boil or it will curdle. Strain it into a cold jug, let it cool, then flavour it carefully with vanilla. Pour it into the freezer and freeze in the usual manner.

Cost, 11d.

No 2 Required : Half a pint of whipped cream. Four eggs.

One and a half pints of milk. Quarter of a pound of loaf sugar. Vanilla to taste.

Beat up the eggs, put the milk and sugar in a pan on the fire, bring it to the boil, let it cool slightly, then pour it on to the eggs.

Pour this custard into a jug, place it in a pan of boiling water on the fire, and stir it until it thickens.

Strain it into a jug, leave it until cold, then add the cream and vanilla to taste.

Pour into the freezer, and freeze as directed. Cost, 1S. 8d.

No. 3

Required : One ounce of corn-flour. One and a half pints of milk. Six ounces of castor sugar. Vanilla. A little saffron.

Put the milk and sugar in a pan on the fire, and bring it to the boil.

Mix the cornflour smoothly with a little cold milk, pour on the boiling milk, put the mixture back in the saucepan, and stir until it boils.

Cook it gently for five minutes, let it cool, then flavour it carefully, and add enough saffron to give it the tint of good custard. Freeze in the usual way. Cost, 5d.