1 quart of good sweet cream. 10 heaping tablespoons sugar.

2 tablespoons extract vanilla.

Put the the sugar and flavor into the cream. Set the pan or tin pail containing it in ice water and whip with the wire egg-beater for about five minutes till the cream is half froth. Put it into a freezer that will hold twice as much, pack with ice and salt and freeze, and either by rapid motion of a freezer having an inside beater, or by beating the frozen cream with a paddle make it fill the freezer before leaving it. Other flavoring extracts can of course be used in place of vanilla,

Cost of material - cream 24, sugar 6, vanilla 4, twelve pounds ice 12, three pounds salt 3 - 49 cents for 2 quarts of ice cream or 12 plates, or 4c per plate.