Frozen Custard
1 Pint of milk.
1 Saltspoon of salt.
1¼ Cups of sugar.
Yolks of three eggs.
1 Pint of milk or cream.
1 Teaspoon of rose-water.
2 Tablespoons of wine or brandy.
Make a soft custard with the first four ingredients, according to the rule on page 195. When done, strain it into a granite-ware pan and let it cool. Then add the flavoring and the remaining pint of milk or cream, and freeze.