adjust crank and turn once or twice.
Fill space around can to within an inch of top with ice and salt
(three parts crushed ice to one part salt), packing hard. Turn slowly
at first, increasing speed when mixture begins to stiffen. Add more
ice and salt as required. When mixture is very firm, wipe off cover,
open can and remove dasher; scrape frozen mixture from dasher and
sides of can, and pack down solidly; cover with paper and replace
cover. Put cork in opening in cover. Pour off salt water if there is
danger of its getting into the can. Fill up over top of can with ice
and salt (four parts ice to one part salt). Cover freezer with heavy
blanket and keep in cool place until ready to serve.

PHILADELPHIA ICE CREAM

1 quart cream
1 cup sugar
1 tablespoon vanilla extract

Scald 1 cup of cream; add sugar and stir until dissolved. Cool and add
remainder of cream and vanilla. Freeze as above.

STRAWBERRY ICE CREAM

Add to Philadelphia Ice Cream before freezing one quart of berries
which have been washed, hulled, crushed and slightly sweetened.

CHOCOLATE ICE CREAM

Melt 2 ounces unsweetened chocolate with half pint cream and proceed
as for Philadelphia Ice Cream.

FRENCH ICE CREAM

1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream

Scald milk and add slowly to beaten egg yolks; add sugar, salt,
vanilla and cream which has been whipped. Freeze as above.

COFFEE ICE CREAM

Add one cup coffee to either French or Philadelphia Ice Cream.

FROZEN PUDDING

3 cups milk
1 tablespoon cornstarch
3 eggs
1 cup sugar
1/8 teaspoon salt
1 cup chopped mixed fruit

Scald milk in double boiler. Mix cornstarch with little cold milk; add
beaten eggs, sugar and salt; mix well and add slowly to scalded milk,
stirring until it thickens. Cool and add fruit, which has been put
through food chopper. The fruit is a matter of taste. It may be 2
tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1
tablespoon blanched almonds, 1 tablespoon candied pineapple and a few
currants. Freeze, but not too stiff; put into mold and pack in ice and
salt.

GRAPE SHERBET

1 pint grape juice
1 cup sugar
1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once. This makes a lilac colored sherbet.

LEMON SHERBET

juice of 3 lemons
1-1/2 cups sugar
1 quart milk

Mix juice and sugar, stirring constantl