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Frozen Desserts: Scald

Scald the cream with half the sugar, stir until sugar is dissolved, and cool. Grate the pineapple, mix with the rest of the sugar, and stir until dissolved. Add the remaining pint cream to sweetened cream, and freeze; add the lemon juice to the pineapple, and stir into the frozen cream; beat thoroughly and pack. If canned pineapple is used, add the lemon juice, and stir into the cream when cold.

Ginger Cream. 6 ounces preserved ginger, tablespoonfuls lemon juice, 1 pint cream, cupful sugar.

Pound the sugar to a paste with the lemon juice. Mix sugar and cream, add to the ginger, press through a sieve, and freeze Cocoanut Cream. 1 quart cream, 1 cupful sugar, 1 tablespoonful Mellbennys Mexican Vanilla, I cocoanut grated.

Scald half the cream with the sugar. When cool, add the rest of cream, vanilla, and cocoanut; freeze.

Vanilla Cream with Extract. 1 quart cream, 1 cupful sugar, 2 tablespoonfuls Mclinenny's Mexican Vanilla.

Scald half the cream with sugar.

When cold, add the remainder of the cream, vanilla, and freeze.

FROZEN DESSERTS Ice Cream from Condensed Milk. 1 can condensed milk, 3 tablespoonfuls cornstarch, tablespoonful Mellbenny's Mexican Vanilla.

Add sufficient boiling water to can condensed milk to make it the proper consistency. Moisten 3 tablespoonfuls cornstarch with a little cold milk, add to the mixture, stir and cook five minutes, and take from the fire; when cold, add vanilla extract to flavor; freeze.