STRAWBERRY ICE CREAM
Wash and stem one pint of berries. Crush, using a potato masher. Cover with one cup of sugar and then let stand for one-half hour. Rub through a sieve into a bowl and place in the ice box until needed. Now place in a saucepan.
One and one-half quarts of milk,
One-fourth cup of cornstarch.
Dissolve the starch in milk and then bring to a boil. Cook for five minutes and then remove from the fire and add
One egg,
Three-quarters cup of sugar,
One teaspoon of vanilla.
Beat hard and then let cool. Set in the ice box until needed. When ready to use, beat for three minutes with a Dover egg beater. Add the strawberries slowly and beat again. Pour into the can and freeze. This amount will make two servings for a family of four or five. Peaches, raspberries, etc., may be used to replace the strawberries.