Advertisement: Ixennol

The greatest enemy of stoutness is the paste

Ixennol

ixennol

By the method of local massage

• It makes the fat of the neck vanish, which together with the chin becomes double

• It dissolves nodular pimples

• It refines the figure

• With it the hips grow slender

• It preserves the youth of the skin cells

• And it gives the ankles a delicate beauty

Sold in pharmacies and beauty shops

Agent: the Commercial Pharmaceutical Company, al-Zour

Telephone 41-52

Advertisement: Chen Yu

The new Chen Yu

CHEN YU

• It keeps its quality for a long time

• It dries quickly

• Its colors are magical and alluring

• Its new brush makes it easy to use

For the fingertips and for the lips

The Kitchen

The Ice Cream Section

Vanilla Ice Cream

12 cups milk 3 cups sugar 6–8 eggs 2 1/4 tablespoons starch 1 tablespoon vanilla

Beat the eggs well until stiff, and while beating add the sugar gradually. After that, mix the starch with a tablespoon of sugar and a little milk, add it to the eggs and sugar, and stir well. Then put the rest of the milk on the fire until it reaches the boiling point. At that point, while stirring, add the milk gradually to the egg-and-starch mixture, and return it to the fire; and once it begins to boil again, take it off the fire, add the flavoring and the salt, and leave it until it has cooled completely. Then put it in the refrigerator or in the ice cream machine and freeze it.

A useful hint: if the mixture turns coarse or grainy, strain it through a sieve or strainer or a piece of tulle, and it will become smooth.

With this recipe, before putting it in the ice cream machine, you may add thick cream, whipped until smooth.

You may also add a few chopped nuts and a little fruit cut into small pieces.

You may add to it, before putting it in the refrigerator, a little coloring

and flavoring for the sake of color and taste, such as orange essence and orange coloring, or apple essence, and so on.

Delicious Ice Cream

6 cups milk The yolks of 5 eggs, well beaten The whites of 5 eggs, well beaten 2 tablespoons starch (cornflour) 1 tablespoon flour Sugar to taste, about three quarters of a cup; vanilla essence, or banana, or almond, or another. 1 cup thick cream, well beaten

Mix the sugar, the starch, and the flour; then add a little of the milk and blend until smooth; then blend in the rest of the milk, put the mixture on the fire, and stir without interruption until it boils. Then pour it over the egg yolks, stir it well, return it to the fire, and stir for one minute. Take it off the fire and let it cool; then add the egg whites and the cream and beat well. Then put the mixture in the freezing machine or in the refrigerator until it sets, and it will be ready to serve with fruit cooked (until tender) and sweetened with sugar, such as quince, apples, plums, and the like, or with fruit prepared in cans.

Caution: when you freeze the ice cream in the refrigerator