SHERBET
Frau Schmidt gave Mary this simple recipe for making any variety of sherbet:
2 cups of sugar, 1 tablespoonful of flour, mixed with the sugar and boiled with 1 quart of water; when cold, add 1 quart of any variety of fruit.
Freeze in same manner as when making ice cream.
ICE CREAM—A SIMPLE RECIPE GIVEN MARY
When preparing this ice cream Mary used the following: Three cups of cream and 1 cup of milk, 1 egg and 1 cup of pulverized sugar (were beaten together until light and creamy). This, with 1 teaspoonful of vanilla flavoring, was added to the milk and cream. The cream should be scalded in warm weather. The egg and sugar should then be added to the scalded milk and cream, stirring them well together. When the mixture has cooled, strain it into the can of the freezer. Three measures of cracked ice to one of salt should be used. The ice and salt, well-mixed, were packed around the freezer. The crank was turned very slowly the first ten minutes, until the mixture had thickened, when it was turned more rapidly until the mixture was frozen.