Plain Ice Cream

One qt. milk, 1 pint cream, 1 1-2 cups sugar, 4 eggs, 2 tablespoons flour (level), 1-4 teaspoon salt, 3 tablespoons vanilla, mix the flour with a little cold milk, add the sugar and salt, and the beaten yolks of the eggs, strain into the boiling milk, and cook for a few minutes. When the custard is thoroughly cold, add the cream, flavoring, whites of the eggs whipped very stiff and more sugar if desired. When eggs are very expensive, use a little more flour and keep the yolks of the eggs for salad dressing. If the yellows of the eggs ar omitted, use a little butter.

Plain Ice Cream

Two quarts rich milk, 1 1-2 pints cream, 1 1-2 cups sugar, 2 tablespoons flour, 2 tablespoons vanilla, pinch of salt", 3 eggs. Put milk in a double boiler and when hot, stir in the sugar and flour thoroughly mixed, then the eggs well Deaten and cook until the consistency of cream, strain through a gravy strainer and when cool add cream and vanilla and freeze.

Mrs. B. M. Lyons.

When heating milk for any mixture that requires sugar, put the sugar into the cold milk first, and it will prevent scorching.

Lemon Ice Cream

Three pints thick cream whipped until light, whites of 8 eggs beaten stiff, 1-2 cup lemon juice and the grated rind of 2 lemons, 3 small cups powdered sugar. Mix the cream and sugar, freeze ten minutes, add the whites of eggs and the lemon. Mrs. Haughey.

Banana Ice Cream

Two quarts milk, 1 qt. cream, 10 eggs separated, 3 cups sugar, pinch of salt, vanilla, 1-2 doz. bananas, very ripe, sliced very thin, use evaporated cream. Mrs. J. P. Monroe.

Baked Apple Ice Cream

Bake and put through a potato masher 6 or 8 nice sweet apples, add 1 1-2 cups of sugar to the hot apples. The tartness of the apples will make a great difference in the quantity of sugar. When cold add 1 qt. thick cream, more sugar if desired, lemon extract, and freeze in the usual way. Mrs. H.

Strawberry Ice Cream

Sprinkle 2 cups of white sugar over 2 qts. strawberries, mash, and let stand for 2 hours, squeeze through a cheese cloth, add a pinch of salt, freeze 3 pints of thin cream or rich milk to a mush, add the fruit juice gradually and continue freezing. In freezing use four parts crushed ice to one part half ground rock salt. Mrs. W. K. Strong.