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Frozen Custard

One quart fresh milk, eight eggs, yolks and whites beaten separately. Put the milk on the fire, sweetened to the taste, and let it come to boiling heat; then take it off and add the yolks. Then wash the kettle and put the custard on the fire again, and let it boil till quite thick. Take it off, and when cool enough, add the whites. Flavor with lemon or vanilla, and freeze.-Mrs. C. N.

Frozen Custard.

Twelve eggs, one gallon milk, four lemons, sugar to taste, freeze.--Mrs. Dr. S.