Caramel Ice Cream

2 qts. milk, 1 qt. cream, 2 cups sugar, 1 scant cup flour, 1 tbsp. vanilla, 4 eggs.

Make a custard of 1 qt. of the milk, flour, sugar and eggs. Add cream and the rest of the milk, vanilla and caramel.

Caramel

Melt 2 cups sugar in a skillet, add 2 cups boiling water and boil 10 minutes.

- Mrs. L. D. Trabert.

Frozen Maple Cream

1 cup maple syrup cooked until it threads, 4 egg yolks beaten and cooked with syrup until thick. Set aside to cool. 1 pt. cream, whipped, and mixed with custard. Pack in a large coffee can, tightly cover and pack in ice and salt 4 hours..

Serves 14 people and is very delicious.

- Mrs. W. A. Brodkorb.

Delicious With Ice Cream

Let 1 cup raisins simmer in water to cover until soft, add honey to sweeten and 1 tbsp. lemon juice. Thicken with cornstarch and add a pinch of salt. Mash 3 large bananas and add to raisin mixture while warm. When creamy, top ice cream with a tbsp. of the mixture.

- Mrs. E. S. Nethercut.

Chocolate Sauce For Ice Cream

1/2 cup sugar, 1/2 cup boiling water, 1 square chocolate (melted over steam), 1 large tbsp. butter, 1 tsp. vanilla.

Mix sugar, water and butter together and when boiling, pour gradually over the melted chocolate, stirring constantly. Return to fire, cook until a good smooth syrup, and add vanilla. - Mrs. Hunter Nethery.

Pineapple Ice (3 Gallons)

1 quart grated pineapple, 10 lemons, 12 egg-whites, about 8 pints sugar.

Make 2 1/2 gallons of mixture (water enough to fill up). . Make good strength lemonade, plenty sweet and add pineapple. When mixture is half frozen, add the stiffly-beaten whites. Continue freezing till solid. Cool cups before serving.

Lemon Ice

6 lemons, 9 oranges, whites of eggs, sugar. Use above method.

Frappe

Use above recipe, leave out eggs and add more water.

- Mrs. H. R. Wright.

Lemon Ice(Quarts)

1 qt. milk, 2 cups granulated sugar, 7 lemons, 2 oranges, 2 egg whites (beaten stiff).

Put milk and sugar in freezer and freeze a little, then add the fruit juices and last, the egg whites, then freeze stiff. - Mrs. Margie Moore.

Lemon Ice

3 oranges, 5 lemons, 4 cups sugar, 6 cups ice water, 9 egg whites, beaten stiff. Grate rind of oranges, freeze.

- Mrs. U. G. Buck.

Pineapple Ice

1 can pineapple, 1 1/2 cans water, 1 heaping tsp. gelatine dissolved in hot Water, 2 cups sugar. Freeze.

- Mrs. W. H. Blake.