Honey Ice-Cream

1 quart milk

1 pint cream 10 oz. honey

2 oz. cornstarch

Boil the milk; add the cornstarch, which has been mixed to a paste.

Add the honey, and when thoroughly dissolved remove from the fire. When cooled to blood heat add the cream and freeze.

This is an excellent war time ice-cream: using no sugar and very little cream, yet giving an ice-cream that is still deliciously smooth and rich.

Hot Maple Scotch Sauce

(For ice-cream)

½ cup crushed maple sugar

¼ cup Karo syrup 2 tablespoons sweet cream or water 2 level teaspoons cornstarch dissolved in the cream

Use a cooking thermometer for testing, if possible, putting it in with the cold ingredients at the start.

Boil all together slowly, stirring continually until the thermometer registers 232 degrees, or until a very soft ball is formed when a little of the syrup is dropped into cold water.

Any of the sauce which is not used can be kept and reheated (with the addition of a tablespoonful of water) at any time.

Fruit Ices - Sugarless

The U. S. Food Administration has asked all ice-cream manufacturers to discontinue making water-ices, because they require so much sugar. However, water-ices made with honey are entirely permissible and are "good food conservation," as they use fresh fruit, and no sugar.

For making fruit ice, one should have a small cooking thermometer (these cost about $1.25 to $1.50 each), as it is impossible to test the syrup accurately without one; and upon the correct density of the syrup depends the smoothness of the ice. The syrup should be well boiled up, but not firm enough to be found in cold water when tested in that way.

Loganberry Ice

1 pint loganberry juice Juice one lemon 1 pound strained honey 1½ quarts water ½ teaspoon cream of tartar

Put honey, water and cream of tartar over the fire and cook to 220 degrees by cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boiling-point.

When cold, add loganberry and lemon juice and freeze. (Use two-thirds ice and one-third coarse salt; water-ices require more salt in freezing than ice-creams.)

Serve on a slice of orange, and decorate with a sprig of green.

This recipe makes about two quarts of water-ice.

Strawberry Ice

1 pint strawberry juice or mashed strawberries Juice one lemon 1 pound strained honey 1½ quarts water ½ teaspoon cream of tartar

Put honey, water, and cream of tartar over the fire and cook to 220 degrees by the cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boiling-point.

When cold, add strawberry juice and lemon juice and freeze. (Use two-thirds ice and one-third coarse salt; water-ices require more salt in freezing than ice-cream.)

Serve on a slice of orange and garnish with a strawberry.

This recipe makes about two quarts of water-ice.