1/4 tsp. salt
6 eggs
1 Tb. vanilla
1-1/4 c. sugar
1 tsp. lemon extract

Heat the milk in a double boiler. Separate the eggs, beat the yolks, and
add the sugar and salt to them. Add this to the hot milk, stirring
rapidly until the mixture thickens. Remove from the heat, beat the egg
whites, and fold them into the mixture. Add the vanilla and lemon
extract, cool, and freeze.

79. FROZEN CUSTARD WITH NUTS.--Plain frozen custard can be greatly
improved by the addition of nuts. The nuts used may be blanched almonds
roasted in the oven until they are brown, hickory nuts, English walnuts,
pecans, black walnuts, or a mixture of any of these. They should not be
put through a grinder, but should be put into a chopping bowl and
chopped fine with a chopping knife. Prepare the mixture and freeze to a
mush, then open the freezer, add a cupful of chopped nuts, close the
freezer, and complete the freezing.

80. FROZEN CUSTARD WITH RAISINS.--Frozen custard is also delicious when
maple sirup is used in its preparation and raisins are added before the
freezing is complete.

FROZEN CUSTARD WITH RAISINS
(Sufficient to Serve Six)

1 c. sultana raisins
1-1/2 c. maple sirup