FRAU SCHMIDT’S ICE CREAM

This recipe for ice cream is simple and the ice cream is good.  A boiled custard was prepared, consisting of 1 quart of milk, 4 eggs, between 3 and 4 cups of granulated sugar.  When the custard coated the spoon she considered it cooked sufficiently.  Removed from the fire.  When cold she beat into the custard 1 quart of rich cream and 1 teaspoonful of vanilla, turned the mixture into the freezer, packed outside tub with ice and salt.  It was frozen in the ordinary manner.

MAPLE PARFAIT

For this rich, frozen dessert Mary beat 4 eggs lightly, poured slowly over them 1 cup of hot maple syrup, cooked in a double boiler, stirring until very thick.  She strained it, and when cold added 1 pint of cream.  She beat all together, poured into a mold, packed the mold in ice and salt, and allowed it to stand 3 hours.  This is a very rich frozen dessert, too rich to be served alone.  It should be served with lemon sherbet or frozen custard with a lemon flavoring, as it is better served with a dessert less rich and sweet.

ICE CREAM MADE BY BEATING WITH PADDLE

This recipe for a delicious and easily prepared ice cream was given Mary by a friend living in Philadelphia and is not original.  She found the ice cream excellent and after having tried the recipe used no other.  A custard was made of 1 quart of scalded milk, 6 eggs, 3 cups of sugar.  The eggs were beaten light, then sugar was added, then the hot milk was poured over and all beaten together.  She put all in a double boiler and stirred about ten minutes, until thick and creamy.  A small pinch of soda was added to prevent curdling.  When the custard was perfectly cold she stirred in three cups of sweet, cold cream, flavored with either vanilla or almond flavoring, and beat all together five minutes, then turned the mixture into the freezer, packed well with pounded ice and coarse salt.  She covered the freezer with the ice and salt and threw a heavy piece of old carpet or burlap over the freezer to exclude the air.  She let it stand one hour, then carefully opened the can containing the cream, not allowing any salt to get in the can.  With a long, thin-handled knife she scraped down the frozen custard from the sides of the freezer, and with a thin wooden paddle beat it hard and fast for about five minutes.  This made the cream fine and smooth.  Any fruit may now be added, and should be mixed in before the cream is covered.  The cream should be beaten as quickly as possible and covered as soon as the fruit has been added.  Aunt Sarah usually made peach ice cream when peaches were in season.  Fine ripe peaches were pared and pitted, then finely mashed, 2 small cups of sugar being added to a pint of mashed peaches.  She allowed the peach mixture to stand one hour before adding to the beaten cream.  When the mashed peaches