fork, sprinkled sugar over and let it stand until sugar dissolved. She
then stirred this into the frozen cream and added also the beaten
white of one egg. Packed ice and salt around freezer and allowed it to
stand several hours before using. Mary's Aunt always cooked pineapple
or used canned pineapple with a rich syrup when adding fruit before
the cream was frozen.

MARY'S RECIPE FOR PEACH CREAM

Mary made ice cream when peaches were plentiful; she used 1 quart of
sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of
ripe peaches mashed and sweetened before adding to cream. Freeze in
ordinary manner. If peaches were not fine flavored, she added a little
almond flavoring.

LEMON SHERBET

This is the way Frau Schmidt taught Mary to make this dessert. She
used for the purpose 1 quart of water, 5 lemons, 2 tablespoons
gelatine, 2 large cups sugar. She soaked the gelatine in about 1 cup
of water. She squeezed out the juice of lemons, rejecting seeds and
pulp. She allowed a cup of water out of the quart to soak the
gelatine. This mixture was put in an ice cream freezer and frozen.

FRAU SCHMIDT'S FROZEN CUSTARD

1-1/2 quarts milk.
2 cups sugar.
5 eggs.
2-1/2 tablespoonfuls of flour.

Scald the milk in a double boiler. Moisten flour (she preferred
_flour_ to corn starch for this purpose) with a small quantity of cold
milk, and stir into the scalded milk. Beat together egg yolks and
sugar until light and creamy, then add the stiffly beaten whites of
eggs and stir all into the boiling milk. Cool thoroughly, flavor with
vanilla and freeze as you would ice cream. When partly frozen crushed
strawberries or peaches may be added in season. A little more sugar
should then he added to the fruit, making a dessert almost equal to
ice cream. In Winter one cup of dried currants may be added, also one
tablespoonful of sherry wine, if liked.

CARAMEL ICE CREAM

Scald one pint of sweet milk in a double boiler. Stir into it one cup
of sugar and one rounded tablespoonful of flour, which had been mixed
smoothly with a small quantity of the milk before scalding. Add two
eggs which had been beaten together until light and creamy. At the
same time the milk was being scalded, a fry-pan containing one cup of
granulated sugar was placed on the range; this should be watched
carefully, on account of its liability to scorch. When sugar has
melted it will be brown in color and liquid, like molasses, and should
then be