Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch. Dissolve the starch in the cold milk and then bring to a boil. Cook for five minutes and then remove and add
Two well beaten eggs, One and one-quarter cups of sugar, One teaspoon of vanilla.
Beat to thoroughly mix and then add one pint of crushed strawberries. Freeze and then pack, and allow to ripen for two hours. Do not fill the can that contains the cream mixture more than three-quarters full. This permits the cream to expand.
Stone one quart of cherries. Place in a sauce pan and add one cup of sugar. Cook in their own juice and sugar until soft. Now place in a saucepan
Three cups of milk, One-fourth cup of cornstarch.
Dissolve the starch and bring to a boil. Cook slowly for five minutes and then add
Three-quarters cup of sugar, Two well-beaten eggs, The prepared cherries.
Pare and grate one medium-sized pineapple and then place in a bowl and add one and three-quarters cups of sugar. Now place in a saucepan
Three cups of milk, One-fourth cup of cornstarch.
Stir to dissolve the starch and then brine; to a boil and cook for ten minutes. Now add two well-beaten eggs. Beat to blend well and remove from fire. Add the prepared pineapple. Beat again to thoroughly mix and then freeze in the usual manner, using about three parts ice to one part salt. Pack away to ripen for two hours.
Soak three tablespoons of gelatin in one cup of cold water for one-half hour, then place in a hot-water bath to melt. Strain and then add one pint of fruit juice, such as strawberries, cherries, currants, grape juice or peaches, or one and one-half cups of orange juice or seven-eighths cup of lemon juice. Now place two cups of sugar in a saucepan and add one quart of water. Bring to a boil and cook for five minutes. Add the gelatine and fruit juice and then cool and freeze.
These stock recipes will enable the housewife to provide variety in the way of delicious, inexpensive desserts with very little trouble. A two quart freezer will require about ten pounds of ice and about one and one-half pounds of salt.
Two and one-half cups of milk, four tablespoons of cornstarch.
Stir until dissolved and then bring to a boil and cook slowly for five minutes. Now add