Ice Cream
Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup milk. Add to it the whites of three eggs well frothed, and the yolk of one, well beaten. Sweeten with loaf sugar and boil half a gallon new milk. As soon as it begins to boil, pour it in small quantities over the mixture of eggs and starch, till about half the milk is taken out of the kettle. Then pour all back in the kettle and stir a few moments. After it cools, add one quart rich cream; season to the taste and freeze.--Mrs. Dr. E.
Ice Cream.
One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful arrow-root. A small lump of butter.--Mrs. E. B.
Ice Cream.
Cream one tablespoonful butter from which the salt has been washed. Add three tablespoonfuls corn starch. Dissolve this in half a gallon new milk, heated, sweetened and seasoned. Beat the whites of four eggs, and stir in just before freezing.--Mrs. McG.