A Day at the Park

A couple of months ago I went to the playground with my nephew. I keep in mind the day like be yesterday. The climate was cool and clouds were transparency. I sat by myself and watching the play and watch everything take place something like exciting things just watching people, but surprised at what I did discover. Children were all over the place and were tiresome coats that had their preferred characters on them. A girl had plum mittens with a teletubby on them.

Before I know it, it was time to depart as my nephew and I walked back to my car the thought of being a kid again would be vast. One of the boys complicated in the game fell down and began to shed tears. There were only two mothers at the playground and seven children not including a baby by the side of one of the mothers. They would lash out, wet sand all over their backs as they ran. Although that was going on, the other children discovered that when they went down the slide it shocked them.

Modern ice cream

In the 18th century cream, milk, and egg yolks began to feature in the recipes of previously dairy-free flavored ices, resulting in ice cream in the modern sense of the word. The 1751 edition of The Art of Cookery, Made Plain and Easy by Hanna Glasse features a recipe for raspberry cream ice. 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavored ices and ice cream.

Ice cream was introduced to the United States by colonists who brought their ice cream recipes with them. Confectioners, many of whom were Frenchmen, sold ice cream at their shops in New York and other cities during the colonial era. Ben Franklin, George Washington, and Thomas Jefferson were known to have regularly eaten and served ice cream. Dolley Madison is also closely associated with the early history of ice cream in the United States.