HOKEY POKEY ICE CREAM.
Dissolve 5 ounces corn starch in 2 gallons of milk; add 4 pounds sugar; set on a slow fire until it boils so it thickens; take from the fire; add
5 ounces vanilla extract,
½ gallon cream,
Whites of 12 eggs,
2 ounces gelatin.
Dissolve in hot water; stir it up well and strain through a fine hair sieve; let it stand until it gets cool, then freeze, then put in molds and pack in tub of ice; let it stand one or two hours, then cut in slices and wrap in wax paper.
This will stand lots of exposure before it will melt.