Betty Kincheloe of Kelso, Wash., asked for help in finding a misplaced recipe for strawberry ice cream that uses frozen berries.
Alma Brockman of Toledo, Wash., responded with tester Laura Reiley's choice. "I don't recall the source of this recipe. It's been around the house for perhaps 25 or more years. My family members and guests all loved it," Brockman said.
Bill Wise of Chestertown and the 1950 class of Forest Park High School is seeking a recipe for the cinnamon buns that were served in the school's cafeteria.
Charlotte P. Prouost of Lake Worth, Fla., says she is seeking a recipe for "the Lighting Cake which was from the Boston Cooking School Cookbook from the early 1930s. It was my mother's cookbook but has long since disappeared."
Strawberry Ice Cream
Makes 1 gallon
2 cups sugar
4 eggs, beaten
5 cups milk
4 cups cream or canned milk
3 cups mashed strawberries, fresh or frozen
1 teaspoon strawberry flavoring
3 to 4 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon red food coloring
Gradually add sugar to beaten eggs. Pour into freezer can and add milk, cream, mashed berries, flavorings, salt and food coloring. Mix thoroughly. Put on the lid and freeze (for an electric or hand-crank freezer).
Tester Laura Reiley's comments: "These days, most people have sold their old hand-crank ice-cream maker at a garage sale and have gotten one of the Donvier freezer-style makers [which still require a hand crank, but it's ice cream in under 20 minutes]. This is a delicious, old-timey simple strawberry ice cream [sweet, with a deep-rose color and intense strawberry flavor] - but it makes a ton!
"If you have a quart-sized ice-cream freezer, you will have to divide this recipe to make one quarter the quantity. If you have your old wooden ice-cream maker, this family-friendly recipe is an excuse to get it out, dust it off and start cranking."
Per serving: 187 calories; 2 grams protein; 13 grams fat; 8 grams saturated fat; 17 grams carbohydrate; 0 grams fiber; 58 milligrams cholesterol; 69 milligrams sodium