White Ice Cream.
Three quarts milk, whites of four eggs beaten light, three tablespoonfuls arrow-root mixed in a little cold water and added to the eggs. Boil the milk and pour over the eggs, etc. Then put on the fire and thicken a little. When nearly cold, add a quart of cream. Sweeten and season to the taste and freeze.—Mrs. D. R.
Ice Cream without Cream.
One gallon milk, yolks of two eggs well beaten, whites of twelve eggs well beaten. Sweeten and scald the milk, and pour it on the eggs, stirring all the time. Put it in the kettle again and let it come to a boil. Season to the taste and freeze at once.—Mrs. E. W.
Bisque Ice Cream.
One half-gallon of freshly turned clabber, one-half gallon rich sweet cream, one good vanilla bean boiled in one-half pint sweet milk, sugar to the taste. Churn this five minutes before freezing. One can of condensed milk may be used with less clabber. Mrs. H. L. S.
Buttermilk Cream.
One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten; three pints sweet milk. Boil the sweet milk and pour on the eggs; then thicken, stirring all the time. When cool stir in the buttermilk slowly, season and sweeten to the taste, then freeze.—Mrs. D. R.
Caramel Custard (Frozen).
Make a rich custard, allowing a cup of nice brown sugar to every quart. Stew the sugar till it burns a little. Then mix it with the custard while both are hot. Boil two sticks cinnamon in the custard.—Mrs. J. J. B.