Ice Cream

Instructions

1. 1

   Boil a soft custard, six eggs to one quart of milk; eggs to be beaten.

2. 2

   Another is made as follows: Boil one quart of milk; stir into it, while boiling, one tablespoon arrow-root; wet with cold milk; when cool, stir in the yelk of an egg to give a rich color; five minutes is enough to boil.

3. 3

   In either receipt put in the sugar after they cool; keep the same proportions for any amount.

4. 4

   The juice of strawberries or raspberries gives a color and flavor to ice creams—one ounce of extract to a gallon.

5. 5

   Break the ice well, one quart salt to one pail ice.

6. 6

   Half hour stirring and scraping down will freeze it.