the cream is covered. The cream should be beaten as
quickly as possible and covered as soon as the fruit has been added.
Aunt Sarah usually made peach ice cream when peaches were in season.
Fine ripe peaches were pared and pitted, then finely mashed, 2 small
cups of sugar being added to a pint of mashed peaches. She allowed the
peach mixture to stand one hour before adding to the beaten cream.
When the mashed peaches had been added to the cream, she fastened the
lid and drained off part of the water in outer vessel, packed more ice
and salt about the can in the freezer, placed a weight on top to hold
it down, covered closely with a piece of old carpet to exclude the
air, left it stand three or four hours. The beating was all the labor
required. The dasher or crank was not turned at all when making the
ice cream, and when frozen it was delicious.

Mary was told by her Aunt of a friend in a small town, with a
reputation for serving delicious ice cream, who always made ice cream
by beating with a paddle, instead of making it by turning a crank in a
freezer.

AUNT SARAH'S RECIPE FOR FROZEN CUSTARD

One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1
cup of sugar, small tablespoon of vanilla. Cook the milk in a double
boiler, moisten corn starch with a little milk. Stir it into the hot
milk until it begins to thicken. Beat sugar and eggs together until
creamy, add to the hot milk, cook a minute, remove from fire, add the
vanilla, and when cool freeze. Crush the ice into small pieces, for
the finer the ice the quicker the custard will freeze, then mix the
ice with a fourth of the quantity of coarse rock salt, about 10 pounds
ice and 2 pounds salt will be required to pack sides and cover top of
a four-quart freezer. Place can in tub, mix and fill in ice and salt
around the can, turn the crank very slowly until the mixture is
thoroughly chilled. Keep hole in top of tub open. When mixture is
cold, turn steadily until it turns rather hard. When custard is
frozen, take out inside paddle, close the freezer, run off the salt
water, repack and allow to stand several hours. At the end of that
time it is ready to serve.

PINEAPPLE CREAM

This is a delicious dessert, taught Mary by Aunt Sarah. She used 1
quart sweet cream, 1-1/2 cups sugar, beaten together. It was frozen in
an ice cream freezer. She then pared and cut the eyes from one ripe
pineapple and flaked the pineapple into small pieces with a silver