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154
WHAT
TO
DRINK
Beat
the
yolks
of
the
eggs
until
very
light,
add
sugar,
cornstarch
and
salt.
Beat
into
this
the
scalded
milk,
place
in
a
double
boiler
and
cook
until
it
will
coat
the
spoon.
Remove
from
the
fire
and
when
cold
add
the
cream,
vanilla
and
stiffly
beaten
whites
of
the
eggs.
Pour
into
a
freezer,
add
the
marshmallows
and
fruit
and
freeze
until
firm,
then
pack
and
allow
to
stand
for
several
hours.
COCOANUT
ICE
CREAM
4
cupfuls
of
milk,
2l
tablespoonfuls
of
cornstarch,
2
eggs,
f
cupfuls
of
honey,
i
teaspoonful
of
vanilla
extract,
i
cupful
of
chopped
fresh
cocoanut
or
shredded
cocoanut,
Preserved
cherries,
Milk
or
water.
Heat
the
milk
in
a
double
boiler.
Blend
the
cornstarch
with
a
little
milk
or
water
and
add
to
the
hot
milk
and
stir
until
it
begins
to
thicken.
Add
the
beaten
eggs
and
honey,
cook
for
a
minute
or
two
;
add
vanilla
and
cocoanut.
Freeze,
serve
in
attractive
tall
stemmed
goblets;
top
with
cocoanut
and
cherries.
ROSE
ICE
CREAM
(with
condensed
milk)
2 cans
of
condensed
milk,
3^
cupfuls
of
water,
2
teaspoonfuls
of
rose
extract,
3
tablespoonfuls
of
cornstarch,
£
cupful
of
milk,
or water,
i
teaspoonful
of
vanilla,
i
teaspoonful
of
orange
extract,
Red
vegetable
coloring.
Mix
one
can
of
condensed
milk with
two
cupfuls
of
water;
add
the
rose
extract
and
enough
red
vegetable
coloring
to
make
the
color
desired.
Strain
and
freeze.