Frozen Custard with Fruit

Two pints milk, same of cream, 6 eggs, 3 teacups sugar, 1 pint berries, or peaches cut up small.

Let the milk nearly boil; beat the yolks of the eggs with the sugar and add the milk by degrees. Whip the whites of the eggs to a froth and add to the mixture; put all in a saucepan, stirring until it is a nice thick and smooth custard. When perfectly cold whisk in the cream and freeze. If the custard is allowed to freeze itself, stir in the fruit after the second beating.

Custard

One and a half quarts rich milk, 1 cup sugar, 1/2 box gelatine, 4 eggs, vanilla to taste.

Dissolve the gelatine in the milk; add the yolks and sugar; let it come to a boil, then remove from the fire. When cool, add whites of eggs, etc. Pour into mould. To be eaten with cream, if preferred.

Chocolate Custard

One quart milk, yolks of 6 eggs, 6 tablespoonfuls sugar, 1/2 cup grated vanilla chocolate.

Boil the ingredients until thick enough, stirring all the time. When nearly cold flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on top.

Frozen Custard

One quart rich milk, 1 large cup sugar, 1 teaspoonful salt, yolks of 6 eggs, 1/4 teaspoonfuls almond flavoring, 1 cup cream.

Let the milk come to a boil; beat the sugar, salt and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook 5 minutes, stirring all the time. Set away to get cold, and freeze.