Ice Cream

M.

One pint milk, yolks of two eggs, six ounces sugar, one tablespoon corn starch; scald until it thickens; when cool, add one pint whipped cream and the whites of two eggs, beaten stiff; sweeten, flavor and freeze.

Ice Cream

Mrs. A. P. Iglehart.

Have ready two quarts of rich cream ; take out three pints, and stir into the pint left one pound of white sugar; flavor with lemon or vanilla; after mixing this well add it to the three pints and freeze it.

Ice Cream

Mrs. W. H. Ovington.

Scald one quart of milk with one sheet of isinglass (broken), and a vanilla bean; when cool, strain, mix with one pint of cream whipped to a froth ; sweeten to taste and freeze.