This is the way Frau Schmidt taught Mary to make this dessert.  She used for the purpose 1 quart of water, 5 lemons, 2 tablespoons gelatine, 2 large cups sugar.  She soaked the gelatine in about 1 cup of water.  She squeezed out the juice of lemons, rejecting seeds and pulp.  She allowed a cup of water out of the quart to soak the gelatine.  This mixture was put in an ice cream freezer and frozen.

FRAU SCHMIDT’S FROZEN CUSTARD

1-1/2 quarts milk. 2 cups sugar. 5 eggs. 2-1/2 tablespoonfuls of flour.

Scald the milk in a double boiler.  Moisten flour (she preferred flour to corn starch for this purpose) with a small quantity of cold milk, and stir into the scalded milk.  Beat together egg yolks and sugar until light and creamy, then add the stiffly beaten whites of eggs and stir all into the boiling milk.  Cool thoroughly, flavor with vanilla and freeze as you would ice cream.  When partly frozen crushed strawberries or peaches may be added in season.  A little more sugar should then he added to the fruit, making a dessert almost equal to ice cream.  In Winter one cup of dried currants may be added, also one tablespoonful of sherry wine, if liked.

CARAMEL ICE CREAM

Scald one pint of sweet milk in a double boiler.  Stir into it one cup of sugar and one rounded tablespoonful of flour, which had been mixed smoothly with a small quantity of the milk before scalding.  Add two eggs which had been beaten together until light and creamy.  At the same time the milk was being scalded, a fry-pan containing one cup of granulated sugar was placed on the range; this should be watched carefully, on account of its liability to scorch.  When sugar has melted it will be brown in color and liquid, like molasses, and should then be thoroughly mixed with the foundation custard.  Cook the whole mixture ten minutes and stand aside to cool; when perfectly cold add a pinch of salt, one quart of sweet cream, and freeze in the ordinary manner.

CHERRY SHERBET

Aunt Sarah taught Mary to prepare this cheap and easily made dessert of the various berries and fruits as they ripened.  Currants, strawberries, raspberries and cherries were used.  They were all delicious and quickly prepared.  The ice for freezing was obtained from a near-by creamery.  The cherries used for this were not the common, sour pie cherries, so plentiful usually on many “Bucks County Farms,” but a fine, large, red cherry, not very sour.  When about to prepare cherry sherbet, Mary placed over the fire a stew-pan containing 1 quart of boiling water and 1 pound of granulated sugar.  Boiled this together 12 minutes.  She added 1 tablespoonful of granulated gelatine which had been dissolved in a very little cold water.  When the syrup had cooled, she added the juice of half a lemon and 1 quart