t was turned more rapidly until the mixture was frozen.

FRAU SCHMIDT'S ICE CREAM

This recipe for ice cream is simple and the ice cream is good. A
boiled custard was prepared, consisting of 1 quart of milk, 4 eggs,
between 3 and 4 cups of granulated sugar. When the custard coated the
spoon she considered it cooked sufficiently. Removed from the fire.
When cold she beat into the custard 1 quart of rich cream and 1
teaspoonful of vanilla, turned the mixture into the freezer, packed
outside tub with ice and salt. It was frozen in the ordinary manner.

MAPLE PARFAIT

For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly
over them 1 cup of hot maple syrup, cooked in a double boiler,
stirring until very thick. She strained it, and when cold added 1
pint of cream. She beat all together, poured into a mold, packed the
mold in ice and salt, and allowed it to stand 3 hours. This is a very
rich frozen dessert, too rich to be served alone. It should be served
with lemon sherbet or frozen custard with a lemon flavoring, as it is
better served with a dessert less rich and sweet.

ICE CREAM MADE BY BEATING WITH PADDLE

This recipe for a delicious and easily prepared ice cream was given
Mary by a friend living in Philadelphia and is not original. She found
the ice cream excellent and after having tried the recipe used no
other. A custard was made of 1 quart of scalded milk, 6 eggs, 3 cups
of sugar. The eggs were beaten light, then sugar was added, then the
hot milk was poured over and all beaten together. She put all in a
double boiler and stirred about ten minutes, until thick and creamy. A
small pinch of soda was added to prevent curdling. When the custard
was perfectly cold she stirred in three cups of sweet, cold cream,
flavored with either vanilla or almond flavoring, and beat all
together five minutes, then turned the mixture into the freezer,
packed well with pounded ice and coarse salt. She covered the freezer
with the ice and salt and threw a heavy piece of old carpet or burlap
over the freezer to exclude the air. She let it stand one hour, then
carefully opened the can containing the cream, not allowing any salt
to get in the can. With a long, thin-handled knife she scraped down
the frozen custard from the sides of the freezer, and with a thin
wooden paddle beat it hard and fast for about five minutes. This made
the cream fine and smooth. Any fruit may now be added, and should be
mixed in before