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White Ice Cream

Three quarts milk, whites of four eggs beaten light, three tablespoonfuls arrow-root mixed in a little cold water and added to the eggs. Boil the milk and pour over the eggs, etc. Then put on the fire and thicken a little. When nearly cold, add a quart of cream. Sweeten and season to the taste and freeze.--Mrs. D. R.

Ice Cream without Cream.

One gallon milk, yolks of two eggs well beaten, whites of twelve eggs well beaten. Sweeten and scald the milk, and pour it on the eggs, stirring all the time. Put it in the kettle again and let it come to a boil. Season to the taste and freeze at once.--Mrs. E. W.