Scald over hot water, but do not boil the cream. Beat the yolks till thick and creamy, add the sugar and beat again Beat the whites stiff, and beat them well into the yolks. Pour the hot cream into the eggs, and when well mixed, turn back into the double boiler and cook like boiled custard. Stir constantly until the foam disappears and the custard has thickened enough to coat the spoon. Strain at once, and when cold add the flavoring and freeze.
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