Ice Cream

One quart of cream, one and a quarter cups milk, one and a quarter cups sugar. Boil the milk and sugar together eight minutes after it begins to boil, stirring all the time. Cool and add the cream whipped to a froth. Flavor with one teaspoon of vanilla and freeze. This makes a very rich cream. I always use three bottles of cream instead of four, which is a quart.

Peach Ice Cream

(Special Recipe)

One pint cream, one pint milk, three-quarter cup sugar, one cup mashed fresh peaches. Mix cream, milk and sugar, pour in freezer which has been properly scalded and freeze. When half frozen add peaches and continue freezing until stiff. Remove dasher and pack to ripen.

Strawberry Ice Cream

Two quarts fresh berries put through food press, enough sugar to make sweet after milk and cream are added to almost fill a one-gallon freezer. Use equal parts of milk and cream or one-third milk and two-thirds cream; freeze. Mrs. A. L. K.

Ice Cream-Without A Freezer

One pint rich whipping cream, one cup grated pineapple or mashed peaches, or any fruit or flavoring. First whip cream until perfectly stiff, then add the fruit and put into a tin pail or mold and bury in a bucket of finely chopped ice and salt (or put in a snowbank). In fifteen minutes take out and scrape the cream away from edges, stir and bury again. Do this three times and at the end of an hour you will have most delicious ice cream.

Mrs. J. B. Speck.