The former corn-starch cream has the cream color; this is pure white and while it answers to make at times when neither eggs nor cream can be obtained it is also valuable for fancy ices where different colors are required, and besides serving for the perfectly white it takes a handsomer red color from strawberry syrup or other coloring than a yellow cream or custard will.

4 cups milk.

12 tablespoons sugar.

1/2 ounce butter.

2 rounded tablespoons corn starch.

Flavoring.

Boil the milk with the sugar in it. Mix the starch in a cup with a little cold milk and stir it in while the milk is boiling. Take it from the lire and throw in the small lump of butter and beat till it is dissolved. The butter is not so much for flavor as to make the starch cream white, opaque and smooth and not semi-transparent like milk as it would be without that addition.

Strain, cool, and flavor and freeze as usual.

This kind will not rise and increase in bulk much in the freezer as it is, but if 2 whites of eggs can be had whip them light and stir in when the cream is nearly frozen and it will make a difference in the quantity provided rapid turning or beating is resorted to.

Cost of material - milk 8, sugar 7, butter 1, starch and flavoring 2; - 18 cents - ice and salt 15 - 33 cents for about 3 pints or 12 plates, or 3c per plate.

Note. - As a rule the richer a cream may be the more ice and salt it takes to freeze it, and the less sugar in the cream the sooner it will become solid. The plain cream of the foregoing receipt will freeze in half the time that may be required for a rich yellow custard.