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26) | ee he CANADA STARCH Co., faa Bice

VANILLA ICE CREAM

21% cups Milk | 2 Egg Yolks

1 cup Cream 114 cups Lily White Syrup
114 teaspoons Benson’s 1 tablespoon Vanilla
Corn Starch V4 teaspoon Salt

M!* corn starch with two tablespoons of the

milk. Cook one cup milk, corn starch, and
Lily White Syrup over hot water fifteen minutes from
the time the mixture thickens. Remove from fire and
pour mixture slowly on to slightly beaten egg yolks,
stirring constantly. Add balance of milk, cream, and
flavoring, put mixture into freezer and proceed in the
regular way for ice cream.

FROZEN CUSTARD

| 1 quart Rich Milk 2 teaspoons Benson’s Corn

| 1 handful Raisins Starch

lg cup Sugar 4 cup Nut Meats, phapoed
} lg cup Crown Brand Syrup _—_2 teaspoons Vanilla
a) 3 Eggs

HEAT the raisins in the milk in a double boiler
for twenty minutes. Make a custard of the
other ingredients, adding the nut meats when cold.

: | f Freeze as ice cream. This may be varied by adding
|| 4| chopped figs, dates, etc. |
| s —

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