| 1 | In double boiler, scald milk. |
| 2 | Mix next 3 ingredients stir in enough milk to make smooth paste. |
| 3 | Stir into rest of milk in double boiler. |
| 4 | Stir until thickened, cover; cook 10 min. beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. cool. |
| 5 | Add vanilla and cream. |
| 6 | Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. |
| 7 | Makes 1 ?qt. chocolate: put 2 sq. (2 oz). |
| 8 | Unsweetened chocolate in milk before scalding. |
| 9 | When chocolate is melted, beat till smooth with egg beater. |
| 10 | Coffee: substitute ?cup cold strong black-coffee beverage for ?cup milk. |
| 11 | Peach: just before freezing, add 1 ?cups sieved fresh peaches combined with ?cup additional granulated sugar (or enough to sweeten) and few drops almond extract. |
| 12 | Pineapple: substitute 1 tablesp. |
| 13 | Fresh, frozen, or canned lemon juice for vanilla. |
| 14 | Just before freezing, add 2 cups well-drained canned crushed pineapple. |
| 15 | Raspberry: just before freezing, add 1 ?cups crushed raspberries mixed with about ?cup additional granulated sugar and few drops almond extract. |
| 16 | Butter pecan: in ?cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden. |
| 17 | Add, with ?teasp. |
| 18 | Salt, to cooked milk mixture |
