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Frozen Desserts: Custard

Frozen Custard. 1 quart milk, 4 eggs, 1 cupful sugar, FROZEN DESSERTS 1 tablespoonful McIlhenny's Mexican Vanilla, 2 tablespoonfuls cornstarch.

Scald the milk. Moisten the cornstarch with a little cold milk, add it to the hot milk, and stir until it begins to thicken. Beat the eggs and sugar together, add to the hot milk, cook one minute, take from the fire, add vanilla, when cold, freeze.

Frozen Coffee Custard. 4 eggs, pint cream, 1 cupful sugar, 1 pint milk, pint strong coffee.

Scald the milk. Beat the eggs and sugar together until light; add them to the hot milk, cook, and instantly take from the fire, add the cream and coffee. When cold, freeze.