If you wish to have a freezer made, send the following directions to a tinner.
Make a tin cylinder box, eighteen inches high and eight inches in diameter at the bottom, and a trifle larger at the top, so that the frozen cream will slip out easier. Have a cover made with a rim to lap over three inches, and fitted tight. Let there be a round handle fastened to the lid, an inch in diameter, and reaching nearly across, to take hold of, to stir the cream. This will cost from fifty to seventy-five cents.
The tub holding the ice and freezer should have a hole in the bottom, to let the water run off, and through the whole process the ice must be close packed the whole depth of the freezer.
Philadelphia Ice Cream.
Two quarts of milk (cream when you have it).
Three tablespoonfuls of arrowroot.
The whites of eight eggs well beaten.
One pound of powdered sugar.
Boil the milk, thicken it with the arrowroot, add the sugar, and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean, and boil it in the milk.