1920 What to Drink E L Bertha

WHAT TO DRINK INEXPENSIVE ICE CREAM

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ii cupfuls of sugar, 1 quart of milk, 2 tablespoonfuls of cornstarch, 3 eggs, Desired extract and a pinch of salt.

Heat the milk, add the syrup and the cornstarch, which should have been moistened with a little cold milk; cook until it begins to thicken, add a pinch of salt and the beaten eggs. Boil, strain, cool and freeze. With this as a foundation one may add any flavoring desired, or any crushed fruit. Coffee or chocolate may also be used. Very strong coffee is needed, but the amount of milk should be reduced in proportion.

PISTACHIO ICE CREAM

2 cupfuls of scalded milk, i tablespoonful of flour, i cupful of sugar, i egg,

i teaspoon ful of salt, i quart thin cream,

i tablespoonful of vanilla extract, i teaspoonful of almond extract. Mix flour, sugar and milk, add tgg, slightly beaten, and milk gradually. Cook until it has the consistency of a soft custard. Let this custard cool and add cream and flavoring, color with leaf green ; strain and freeze.

ORANGE ICE CREAM

2 cupfuls of sugar, i cupful of water, 2 cupfula of orange juice, i cupful of candied orange peel, i cupful of cream,