ORANGE ICE CREAM

  Three cups of milk. 
  Six tablespoons of cornstarch.

Place in a saucepan and stir until the starch is dissolved and then bring to a boil and cook slowly for five minutes and then remove and cool.  When the mixture is cool, add

  One cup of strained orange juice,
  Yolks of two eggs,
  One cup of sugar,
  One teaspoon of orange extract,
  One teaspoon of vanilla extract.

Mix thoroughly and then pour into the freezer and start to freeze; when about to remove the dasher add the stiffly beaten whites of two eggs.  Give the freezer a few more turns to thoroughly mix and then remove the dasher.  Secure the can so that the salt will not get into the cream.  Pack in salt and ice to ripen for one and one-half hours.  Use a mixture of one pint of salt to three pints of finely crushed ice for freezing.

VANILLA ICE CREAM

Place three cups of milk in a saucepan and add four tablespoons of cornstarch.  Dissolve the starch and bring to a boil.  Cook for five minutes and then partially cool and add

  One cup of sugar,
  One teaspoon of vanilla,
  One cup of cream.

Beat to mix and then chill.  Then freeze.

FROZEN STRAWBERRY CUSTARD

A small two-quart freezer will make sufficient for the ordinary family at a very small outlay.  It will require about ten pounds of ice and one and one-quarter pounds of salt.  Break the ice very fine and use a bowl to measure with.  Allow three parts of the ice to one part of salt for the freezing mixture and four parts of ice to one part salt for the packing mixture.

Make a custard by placing three cups of milk in a saucepan and adding one-half cup of cornstarch.  Dissolve the starch in the cold milk and then bring to a boil.  Cook for five minutes and then remove and add

  Two well beaten eggs,
  One and one-quarter cups of sugar,
  One teaspoon of vanilla.

Beat to thoroughly mix and then add one pint of crushed strawberries.  Freeze and then pack, and allow to ripen for two hours.  Do not fill the can that contains the cream mixture more than three-quarters full.  This permits the cream to expand.

FROZEN CHERRY CUSTARD

Stone one quart of cherries.  Place in a sauce pan and add one cup of sugar.  Cook in their own juice and sugar until soft.  Now place in a saucepan

  Three cups of milk,
  One-fourth cup of cornstarch.

Dissolve the starch and bring to a boil.  Cook slowly for five minutes and then add

  Three-quarters cup of sugar,
  Two well-beaten eggs,
  The prepared cherries.

Beat to mix, then chill find freeze.

FROZEN PINEAPPLE CUSTARD