easily as that of corn starch; however, a recipe using each is given.
The mixtures used for this ice cream should not be boiled, but cooked in
a double boiler. If desired, fruits, either cooked or raw, or nuts may
be added to the ice cream for variety.

VANILLA ICE CREAM No. 1
(Sufficient to Serve Six)

4 Tb. flour
1 c. sugar
1/4 tsp. salt
4 c. milk
2 c. thin cream
2 eggs
2 Tb. vanilla

Mix the flour, sugar, and salt with sufficient cold liquid to moisten
well. Add this to the remainder of the milk and the cream heated in a
double boiler. Stir until thickened, and cook for about 20 minutes. Beat
the eggs and add slowly to the mixture, stirring rapidly to prevent
curding. Cook until the egg has thickened, strain, add the vanilla,
cool, and freeze.

VANILLA ICE CREAM No. 2
(Sufficient to Serve Six)

1 qt. milk
3 Tb. corn starch
1-1/2 c. sugar
2 eggs