had been added to the cream, she fastened the lid and drained off part of the water in outer vessel, packed more ice and salt about the can in the freezer, placed a weight on top to hold it down, covered closely with a piece of old carpet to exclude the air, left it stand three or four hours.  The beating was all the labor required.  The dasher or crank was not turned at all when making the ice cream, and when frozen it was delicious.

Mary was told by her Aunt of a friend in a small town, with a reputation for serving delicious ice cream, who always made ice cream by beating with a paddle, instead of making it by turning a crank in a freezer.

AUNT SARAH’S RECIPE FOR FROZEN CUSTARD

One quart of rich, sweet milk, 2 tablespoons of corn starch, 4 eggs, 1 cup of sugar, small tablespoon of vanilla.  Cook the milk in a double boiler, moisten corn starch with a little milk.  Stir it into the hot milk until it begins to thicken.  Beat sugar and eggs together until creamy, add to the hot milk, cook a minute, remove from fire, add the vanilla, and when cool freeze.  Crush the ice into small pieces, for the finer the ice the quicker the custard will freeze, then mix the ice with a fourth of the quantity of coarse rock salt, about 10 pounds ice and 2 pounds salt will be required to pack sides and cover top of a four-quart freezer.  Place can in tub, mix and fill in ice and salt around the can, turn the crank very slowly until the mixture is thoroughly chilled.  Keep hole in top of tub open.  When mixture is cold, turn steadily until it turns rather hard.  When custard is frozen, take out inside paddle, close the freezer, run off the salt water, repack and allow to stand several hours.  At the end of that time it is ready to serve.

PINEAPPLE CREAM

This is a delicious dessert, taught Mary by Aunt Sarah.  She used 1 quart sweet cream, 1-1/2 cups sugar, beaten together.  It was frozen in an ice cream freezer.  She then pared and cut the eyes from one ripe pineapple and flaked the pineapple into small pieces with a silver fork, sprinkled sugar over and let it stand until sugar dissolved.  She then stirred this into the frozen cream and added also the beaten white of one egg.  Packed ice and salt around freezer and allowed it to stand several hours before using.  Mary’s Aunt always cooked pineapple or used canned pineapple with a rich syrup when adding fruit before the cream was frozen.

MARY’S RECIPE FOR PEACH CREAM

Mary made ice cream when peaches were plentiful; she used 1 quart of sweet cream, sweetened to taste (about 2 cups sugar) and 2 quarts of ripe peaches mashed and sweetened before adding to cream.  Freeze in ordinary manner.  If peaches were not fine flavored, she added a little almond flavoring.

LEMON SHERBET