ICE CREAM CUSTARD

1½ qt. (6 c.) whole milk

1½ c. sugar

6 eggs, well beaten

1/8 tsp. salt

1 Tbs. vanilla extract

Combine all ingredients, except vanilla. Cook over low to medium heat, stirring constantly, until mixture coats a metal spoon. Cool slightly; stir in vanilla. Chill several hours or overnight. Fill the freezer can of an ice cream maker. Process according to manufacturer’s direction. Place in a plastic container with tight-fitting lid. Freeze several hours or overnight.

PINEAPPLE CAKE PIE

3 eggs, separated

3 Tbs. lemon juice

1 c. sugar

3 Tbs. flour

Grated rind of 1 lemon

Pinch of salt

1 c. milk

½ c. drained pineapple

1 9-inch unbaked pie shell

Mix sugar, flour, rind and juice in beaten egg yolks. Add heated milk. Cool; fold in beaten egg whites. Pour in unbaked pie shell. Bake 10 minutes at 400°F., then 30 minutes at 350°F.

HOT FUDGE SAUCE

½ can evaporated milk

2 c. sugar

4...