1 quart of milk.

3 eggs.

1 small cup sugar.

1/2 a peach tree leaf for flavor.

Boil half the milk with the peach leaf and the sugar in it; beat the eggs in a bowl, pour some boiling milk to them, set on the fire again and in one minute, or as soon as it shows signs of boiling up again take it off and add the cold milk to stop the cooking. Strain into the freezer, flavor and freeze.

Note - There is a point in cooking custards when they are at the richest and that is exactly at the boiling point. The custard is then creamy and as thick as it will ever be. A few seconds more of the fire may spoil it or at least make it thin and full of grains of curd. This is a great point to know in making all such sauces and soups as are thickened with eggs as well as sweet custards. A pint or two may thicken almost as soon as it touches the fire but a gallon may require several minutes.

The ordinary custard made as above being less trouble to prepare than the one thickened in part with starch is oftenest made where no particular interest is felt in the quality of the cooking, and earns abuse often bestowed upon hotel ice cream, nevertheless if half cream or even a quarter can be had and the custard is carefully cooked it may prove to be equal to that made with all pure cream.