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(Frozen Desserts) - (The International Jewish Cook Book)

Whip one pint of cream until quite thick. Break two eggs into another
bowl, beat until light and add gradually, one-half cup of maple syrup.
When the two are well mixed, whip them gradually into the cream. Pour
the whole into a freezer can, without the dasher; cover; pack in ice and
salt, and let stand for three hours.

Other Recipes

Maple Mousse

Three-fourths cup maple syrup, yolks of four eggs, one pint whipped

cream. Beat yolks until light, cook in double boiler with syrup fifteen

minutes. Stir rapidly. Beat until cold, add whipped cream, put in a mold

and pack in ice four or five hours.

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