English Apricot Cream Recipe

1 quart of milk
6 ounces of sugar
1 level tablespoonful of arrowroot
2 teaspoonfuls of vanilla
Moisten the arrowroot with a little cold milk; put the remaining milk in a
double boiler; when hot, add the arrowroot and cook ten minutes; add the
sugar, take from the fire, and add the vanilla, When perfectly cold, freeze
as directed on page 7.
This will serve six persons.

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