Mix one teaspoon cornstarch and one tablespoon of sugar thoroughly; on them slowly pour one cup of scalding milk, stirring all the time. Cook and stir in a double boiler for ten minutes; then set aside to cool. When ready to use stir in one teaspoon of vanilla and the white of one egg, stiffly beaten. Serve in place of whipped cream. *FROZEN DESSERTS* In making frozen desserts attention to detail is the essential thing to perfect success. PREPARING SALT The smaller the ice is broken the better, while the salt should never be too fine. A salt prepared especially for the purpose is known as "ice cream salt." This salt and the finely broken ice are put in alternate layers about the cream can. Begin with a layer of ice, making this about three inches deep. Then put in a layer of salt about an inch in depth, and continue in this way up to the top of the cream can. The ice can be put in a gunny sack and then broken up with a heavy hammer or hatchet. FREEZING CREAMS AND WATER ICES Fill the cream can three-fourths full. Cover; place in wooden bucket; adjust the top and pack, as directed above. Turn crank slowly and steadily. After freezing drain off water, remove dasher; with a spoon pack hard. Put cork in top of lid. Repack freezer. Cover top with heavy pieces of carpet and paper. When time comes to serve, wipe top of can carefully before opening. In very hot weather renew the salt and ice three times, and keep the blanket cold and wet with the brine from the freezer. VANILLA ICE CREAM, No. 1 Take one pint of milk, two cups of sugar, one large tablespoon of flour rubbed smooth in cold milk, two eggs beaten light, one teaspoon of vanilla extract, and one quart of sweet cream, well beaten. Heat the milk in a double boiler, and when it is at boiling point add the flour, eggs and one cup of sugar. Cook about twenty minutes, stirring very often. Let the mixture get cold, then add the remaining sugar and the vanilla and cream, and freeze. A more novel flavoring is made with a mixture of vanilla, lemon and almond extracts. The quantities given in this recipe make about two quarts of ice cream. VANILLA ICE CREAM, No. 2 Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color. Whip one pint of cream until stiff, add to eggs and sugar, then add one cup of sweet milk, flavor with vanilla to taste, and put in freezer and turn until hard. This is a basis for almost any kind of cream. CHOCOLATE ICE CREAM, No. 1 Make same as Vanilla Ice Cream, No. 2, only omitting the milk. Dissolve on stove one-half pound of sweet chocolate, in one cup of sweet milk, rub smooth and thick, let get cold, and add to the eggs, just before putting in cream. Flavor with vanilla. CHOCOLATE ICE CREAM, No. 2