Frozen Custard

Frozen Custard...

One quart rich milk, one large cup sugar, one teaspoonful salt, yolks of six eggs, one and one-half teaspoonfuls almond flavoring, one cup cream. Let the milk come to a boil; beat the sugar, salt, and eggs together, and add the milk, a few drops at a time; return to the double boiler and cook five minutes, stirring all the time. Set away to get cold, and freeze.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.