Ice Cream

I will give only the best recipe, my own improvement, as

workmen will find all my private recipes in this book to be different

from others, as well as first-class. Two quarts thick cream, one pound

A sugar, one-fourth ounce French gelatine, yolks of three eggs; add one

quart of the cream and gelatine, set on the fire; stir; do not let

boil; melt; set off, add the eggs and sugar stirred up together with a

little of the cream, stirring all the time; set on, let get hot; set

off, add the other quart of cream; stir, strain, freeze. Break your ice

fine; use salt from one pint to one quart. Flavor after it is frozen.

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