Beat hard and then cool. Now crush and rub the peaches through a fine sieve, add to the prepared custard and freeze in the usual manner.
Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.
One and one-half quarts of milk, One-fourth cup of cornstarch.
Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add
One egg, Three-quarters cup of sugar, One teaspoon of vanilla.
Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.
Three cups of milk. Six tablespoons of cornstarch.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add
One cup of strained orange juice, Yolks of two eggs, One cup of sugar, One teaspoon of orange extract, One teaspoon of vanilla extract.
Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.
Place three cups of milk in a saucepan and add four tablespoons of cornstarch. Dissolve the starch and bring to a boil. Cook for five minutes and then partially cool and add
One cup of sugar, One teaspoon of vanilla, One cup of cream.
A small two-quart freezer will make sufficient for the ordinary family at a very small outlay. It will require about ten pounds of ice and one and one-quarter pounds of salt. Break the ice very fine and use a bowl to measure with. Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.