4 cups rich milk. 10 tablespoons sugar.

2 rounded tablespoons corn starch.

3 eggs.

1 tablespoon lemon extract.

This is the best and closest imitation of real cream and is moot generally in use wherever real cream cannot be obtained. But in order to give it the beat' ing up quality to increase the bulk and make it light and rich eating the eggs must be used strictly as directed.

Separate the eggs and keep the whites cold. Beat the yolks with a basting-spoon of milk added in a large bowl. Boil the quart of milk with the sugar in it. Mix the starch in a cup with a little cold milk and stir it in, and when it boils again pour it to the beaten yolks in the bowl. The heat will cook them sufficiently. Then strain, cool, and freeze in a freezer that will bold twice as much.

When frozen nearly firm enough whip the whites to a froth, add them to the ice cream and work it either by rapid turning or with a wooden paddle until it fills the freezer.

Cost of material - milk 8, sugar 6, starch and flour 3, eggs 5; 22c - ice and salt 15 - 37c for 2 quarts of ice cream or from 12 to 16 plates, according as dished up, or 2 to 3c per plate.

Note - It is very unprofitable to serve ice cream in a half frozen state, in which condition it is as heavy as water and does not go as far. Neither is it good or profitable when allowed to stand and merely solidify or freeze itself without beating. It will seem rich and soft however hard frozen if it is beaten up although it may bo made only of milk. It pays therefore to have a good freezer and sufficient ice to complete the freezing.