cupfuls of crushed fruit is required for a quart of cream. It is
necessary, however, to vary the quantity of sugar with the nature of the
fruit used. For instance, if fresh strawberries are used, more sugar
will be required than if canned ones are used, because sugar has already
been added to these. The best plan is to test the mixture before
freezing it, remembering always that more sugar is required for a frozen
dessert than would be necessary if the mixture were not to be frozen.

PHILADELPHIA ICE CREAM
(Sufficient to Serve Six)

1 qt. cream
1 Tb. vanilla
1 c. sugar

Scald the cream in a double boiler, add the sugar and the vanilla, and
cool. If desired, add 1 1/2 cupfuls of crushed fruit. If pineapple is
used, it may be grated or shredded instead of being crushed. Place in a
freezer and freeze according to the directions previously given.

71. VANILLA ICE CREAM.--Plain ice cream is usually made from
ingredients that are somewhat cheaper than those used to make
Philadelphia ice cream. It consists usually of a custard foundation, to
which are added flavoring, sometimes fruit, and usually thin cream. The
custard foundation is often made with corn starch and a small amount of
raw egg. The same rules must be observed in the preparation of this
foundation for ice cream as have been learned in the making of custards.
Frequently some starchy material, such as flour or corn starch, is used
for thickening in the preparation of this dessert. Some persons prefer
flour, as they believe that the presence of flour cannot be detected so