"Exactly!" said their mother. "Now, Mildred, multiply this rule by five."
PLAIN ICE-CREAM
| 3 | cups of milk. |
| 1 | cup of sugar. |
| 1 | cup of cream. |
| Flavoring. |
Put the cream, milk and sugar in a saucepan on the fire, and stir till the sugar is melted and the milk steams, but does not boil. Take it off and beat with the egg beater till it is cold; add the flavoring and freeze.
FRUIT ICE-CREAM
| 1 | quart of fruit, or enough to make a cupful of juice. |
| 1 | small cup of sugar. |
Mash the fruit, rub it through a sieve, add the sugar, and stir into the cream just before putting it into the freezer.
"You see what an easy rule this is. You can use fresh raspberries or pineapple or peaches in summer-time, and in winter you can use canned fruit. If the fruit is sour, of course you must take a little more sugar than if it is very sweet. And when juice is very sour indeed, like currant or cherry juice, do not use it for ice-cream. And when you want to make chocolate ice-cream you put in—"
"Do let me write that down, Mother, please, because I perfectly love chocolate ice-cream," interrupted Mildred.