1920 What to Drink E L Bertha

ICE CREAMS, SORBETS, SHERBETS

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Boil the remaining water (i 1 /* cupfuls) and stir in the other can of condensed milk. Moisten the cornstarch with a little milk or water, blend with the milk and water, stirring constantly for five or six minutes. Allow to cool, add flavoring, strain and freeze. Place these creams in separate layers in a wet mold, place the cover on securely, pack and freeze. This should stand at least two hours.

PINEAPPLE ICE CREAM

ih cupfuls of hot milk, 2 eggs, £ cupful of honey, 2 cupfuls of shredded pineapple, i cupful of cream,

Beat the eggs, mix with the milk and honey; cook until smooth, stirring constantly. Allow to cool, add cream and freeze. When serving this cream, a generous spoonful of sweetened whipped cream is a delightful addition. STRAWBERRY ICE CREAM This is not difficult to make and approaches the flavor of the fresh fruit more nearly than most creams in which fresh strawberries are used.

£ pint of thick cream,

i pint cff milk, 2 tablespoonfuls of cornstarch, 2 eggs, 3 tablespoonfuls of sugar, i teaspoonful of vanilla, i cupful of strawberry jam, Small pinch of salt.

Make a boiled custard of the milk, cornstarch, salt and the beaten eggs. Add the vanilla, cool and fold in a half pint of cream which has been whipped until stiff. Put in freezer and freeze slowly for five or six minutes; open