Plain Ice Cream

3 eggs. 2 cups sugar. 1 quart milk. 3 tablespoons flour. 1 quart cream. 1 tablespoon vanilla.

Add the cream last. Mrs. Eveard G. Hartwell.

Ice Cream

1 pint milk. 2 or 3 eggs. 2 tablespoons flour. 1 pint cream. Salt. Vanilla. 1 1/2 cups sugar.

Boil milk; add 1 cup sugar, flour, eggs, and salt. Cook until thick, then cool. Better to make this the day before using. Before freezing add 1 pint cream, 1/2 cup sugar and vanilla. Selected.

Macaroon Ice Cream

1/2 pint cream. 1 cup macaroon crumbs. 1 cup sugar. 1 teaspoon bitter almond extract. 2 eggs. 1/2 pint milk.

Beat eggs, sugar and cream together; add crumbs, milk, flavoring and freeze. Makes 1 quart. M. F. H.

Vanilla Ice Cream

1 pint milk. 1 cup sugar. 1/2 pint cream. 2 eggs. 1 teaspoon vanilla.

Beat eggs, sugar and cream together; add milk and vanilla and freeze. Makes one quart.

Marion Holt.

Chocolate Sauce For Ice Cream

4 tablespoons chocolate (grated). 1 cup milk. 1/2 cup sugar. 2 tablespoons water.

Dissolve chocolate and water in double boiler; then add milk and sugar. Bring to a boil and stir until thickened.

Mrs. Geo. E. Goddard.

Coffee Ice Cream

1/2 pint cream. 1/2 pint strong coffee. 1/4 pint milk. 1 cup sugar. 2 eggs.

Beat eggs, sugar and cream together; add milk and coffee and freeze. Selected.