The New century cook book

One pint milk, one-half cup sugar, two eggs beaten, onehalf cup flour; mix sugar and flour together; one-fourth teaspoon salt, add to boiling milk; boil well in double boiler fifteen minutes. When a little cool, add eggs beaten with two tablespoons milk. Put one cup of sugar in skillet to brown for caramel; when a nice brown (not burnt) add one-half cup hot water and let boil five minutes; then mix to custard; add one cup sugar, one '-quart cream, one teaspoonful vanilla; strain through a fine sieve and freeze. Pound ice until fine, and use one-third salt. Mrs. B. F. Masters. Ice Cream. One quart of good thick cream whipped until it is quite stiff; add the white of one egg, one and one-half cups of sugar, flavor with vanilla and freeze. Mrs. J. Brown. New Century Cook Book. Ice Cream. One cup sugar, one tablespoonful of flour, one egg,, one pint of milk, one pint of whipped cream. Mix sugar, flour and egg together. Scald the milk and pour over the mixture. Cook in double kettle until smooth. Cool, flavor and freeze. When half frozen add one pint of whipped cream. If a caramel cream is desired take one-third of the sugar, melt and brown it carefully and add to the custard, then proceed as for plain ice cream. Mrs. Mary H. Shuls. Ice Cream. One quart of cream, one pint of milk, one egg (beat the egg very light), one cup sugar, two teaspoons vanilla, one teaspoon corn starch. Scald all together and let stand until cool; then freeze. This will make three quarts. Mrs. Russell. Peach Ice Cream. One quart of rich cream, one pint of milk, two and one-half cups of sugar, one quart of peeled and minced peaches. Sweeten the cream with two cups of sugar, mix with the milk and freeze. When half frozen stir in the peaches, over which you have stewed the remaining half-cup of sugar. Turn the freezer crank until the mixture is firm ; pack in finely pounded ice and rock salt until you are ready for it. Wrap a towel dipped in boiling water around the freezer and turn out. Choice Ice Cream. The w7hites of two eggs well beaten, a small cup of sugar; these two ingredients well mixed; one quart of cream. Flavor to taste. Mrs. John F. Pershing. New York Ice Cream. Scald thoroughly one pint of milk, add one tablespoon flour and scald for fifteen minutes in a double boiler; add two eggs well beaten and mixed with one cup of sugar. When ready to freeze add three pints of cream, one teaspoon of vanilla and enough sugar to taste very sweet. W7hen frozen add onefourth pound of candied cherries cut into bits. Do not chop, as they will not separate as well. Mrs. C. E. Morris. New Century Cook Book. Bisque Ice Cream. To a pint of cream and a pint of milk allow three ounces of macaroons, one ounce of dry sponge cake, half a pound of sugar, and a teaspoon of vanilla extract. Pulverize the macaroons and sponge cake, heat the milk and cream to a boiling point and stir in sugar. When the liquid is cold add vanilla and freeze. When it is nearly frozen stir in cake. Permit the whole to stand two hours before serving. Pineapple Ice.