Orange Ice

Boil a quart of water and a pound of sugar together for ten minutes, skim and strain and set aside to get cold. Then add the juice of twelve oranges and two lemons, put in the freezer; when it commences to freeze stir in the whites of two eggs beaten to a stiff froth.

Strawberry Ice

One quart of berries, one pound of sugar and three-quarters of a pint of water. Sprinkle the sugar over the berries, stir well and mash with a wooden spoon, strain and press through a sieve, pouring the water over it gradually until all is used. Put into the freezer; when it begins to freeze the whites of two eggs beaten to a stiff froth may be added.

White Currant Ice

May be made the same as orange ice, using a quart and a pint of currants, mashed and put through a sieve, and a quarter of a pound more sugar.

Pineapple Ice

One quart of water, a pound and a quarter of sugar boiled and skimmed as before, and the juice of one lemon and a large, perfectly ripe pineapple, carefully peeled and shredded fine with a silver fork; freeze.

Lemon Ice

One quart of water, a pound and a quarter of sugar, the juice of six large, fine lemons. Prepare as before, adding the beaten whites of two eggs when it begins to freeze.

Raspberry Ice

Follow the directions for strawberry ice, adding the juice of two lemons. Any ripe fruit may be used, such as peaches, apricots, plums and red currants, sweetening as they require.

Frozen Pudding

Prepare a custard with a quart of rich milk, a pint of cream, a pound of sugar, and the yolks of eight eggs. Set it on the fire and stir constantly until it begins to thicken; remove from the fire, and when it is cold add three tablespoonfuls of brandy, one teaspoonful of vanilla, one teaspoonful of almond extract. Put in the freezer, and when partially frozen add a quarter of a pound of stoned raisins that have been cooked a little in water to soften them, a quarter of a pound of currants, a quarter of a pound of citron cut fine. Freeze smooth and put in a mould and pack in ice and salt.

Windsor Rock Punch

For twenty-four persons. Boil two quarts of cream; mix with it half a pound of granulated sugar and twelve eggs. Freeze the same as ice cream. Take one-half of the frozen mixture and add to it two wineglasses of Maraschino, one wineglass of Kirsch, and one-half wineglass of Santa Cruz rum; mix. When serving add a small lump of the frozen mixture to a punch glass of the other, or liquid.