Three cups of milk.
Six tablespoons of cornstarch.
Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool. When the mixture is cool, add
One cup of strained orange juice,
Yolks of two eggs,
One cup of sugar,
One teaspoon of orange extract,
One teaspoon of vanilla extract.
Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs. Give the freezer a few more turns to thoroughly mix and then remove the dasher. Secure the can so that the salt will not get into the cream. Pack in salt and ice to ripen for one and one-half hours. Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.