a room suitable for serving. One pint of sugar, one of water, and three
of cream, the yolks of five eggs and a large tablespoonful of the
flavoring extract. Boil the sugar and water twenty-five minutes. Beat
the eggs with one fourth of a teaspoonful of salt. Place the basin of
boiling syrup in another of boiling water, and, stirring the yolks of
the eggs into the syrup, beat rapidly for three minutes. Take the basin
from the fire, place it in a pan of ice water, and beat until cold. Add
the cream and extract, and, placing the mixture in the freezer, pack
around with ice, alternating with thin layers of salt. Turn the crank
until the cream is frozen hard.