The Blue Grass Cook Book

page 180

      STRAWBERRY ICE CREAM

  1 quart strawberries,

  1 quart cream,

  1 pint sugar.

Cap the berries and sprinkle over them 1 cup of sugar and let stand 1 hour.

Mash and strain through cloth till pulp remaining is about the size of an egg.
Make a syrup of the sugar, and when cool add the cream. Put in freezer, and when
half frozen add the fruit and freeze hard.

      SULTANA ROLL
      OR FROZEN WATERMELON
Mrs. W. A. Johnson

Make a plain cream by scalding 1 pint of milk. Mix

  1 tablespoon of flour,

  1 cup of sugar,

  1/4 teaspoon of salt,

  1 beaten egg.

Pour over this the scalded milk. In a double boiler cook until it thickens,
stirring often. Cool and add 1 quart of cream. Flavor with 1 tablespoon

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