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Buttermilk Cream

One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten; three pints sweet milk. Boil the sweet milk and pour on the eggs; then thicken, stirring all the time. When cool stir in the buttermilk slowly, season and sweeten to the taste, then freeze.--Mrs. D. R. CARAMEL CUSTARD (Frozen).

Make a rich custard, allowing a cup of nice brown sugar to every quart. Stew the sugar till it burns a little. The mix it with the custard while both are hot. Boil two sticks cinnamon in the custard.--Mrs. J. J. B.