Lemon Ice Cream

Take lumps of sugar and rub off the rind of six lemons on it. To one gallon of cream add the juice of two large lemons and two pounds loaf sugar. Put as much sugar to the juice as it will take. Then put the juice with the sugar, and the lumps on which the rind has been grated, to one gallon cream, and freeze hard.

Pineapple Ice

Grate three large pineapples very fine, add three quarts water, two and a half pounds white sugar, whites of six eggs beaten stiff with the sugar. Add this last and freeze hard. This is exceedingly nice.

Lemon Sherbet

Make a rich lemonade, using two lemons to one pint water. Rub some of the rind with loaf sugar, so as to extract the oil, say about four lemons to a gallon. Take the whites of eight eggs beat to an icing, adding pulverized sugar; about two pounds sugar to a gallon, including the icing, is about the quantity, but it depends upon the size of the lemons and the amount of juice they have. A quarter of an ounce of Cox's gelatine dissolved and added is a great improvement.

Frozen Custard

One quart milk, four eggs, two even tablespoonsful corn starch, and one cup sugar. Beat the whites of the eggs to a stiff froth with half a cup powdered sugar, and stir them in when the custard is cold just before freezing. Flavor with vanilla.

Ice Cream

To three quarts rich milk put two ounces isinglass. Boil all together, and strain before flavoring it. Any kind of seasoning.

Plombiere

Make a rich custard. When cold flavor it with wine and lemon. When it is half frozen add blanched almonds, chopped citron, brandy peaches cut up, and any other brandied or crystallized fruit. Fill the freezer half full of custard, and the remaining half fill with the fruit. Raisins are an improvement.

Peach Ice Cream

Take perfectly ripe free-stone peaches. Pare them and mash them fine. Make them very sweet. To each quart of peaches add one quart rich cream or new milk. Mix well and freeze. Take one ounce Cox's gelatine melted in a cup of water. Boil the milk and pour it on the gelatine, and when cold mix with the peaches.

Iced Jelly

Make calf's foot jelly, not very stiff, and freeze it. It is delicious. Serve in glasses.

Caramel Cream

Make a rich custard with one pint of morning's milk and six eggs. Have ready one and a quarter pounds brown sugar toasted (be careful not to burn it). Stir the sugar into the custard while both are hot. This will flavor one gallon of ice cream.

Almond Cream

Blanch and pulverize one quart of almonds; this should be done in a mortar, and a little new milk added to reduce the nuts to a fine paste. Use this with one gallon of cream, mixing the almonds in when the cream is nearly frozen.

Plain Ice Cream

Two quarts thick cream, one pound sugar, one pint new milk into which cut a vanilla bean. Put it on the fire, allowing the milk and bean to boil slowly, strain it through a wire sieve, permitting the small seeds of the bean to fall into the cream. When it becomes cool whip all to a froth and freeze, cutting it down frequently as it freezes.

Bisque Glace

Half a gallon of cream, one and a half dozen macaroons (these must be stale, or if not, dried in a stove), pounded fine. Pour a little cream over them and allow them to stand till they soften; beat until very fine, then add the rest of the cream and freeze. It is not well to have the macaroons too thick in the cream.

Coffee Ice Cream

Three pints cream, one cup black coffee very strong and clear, two cups sugar, and two tablespoonsful of arrowroot wet with cold milk. Heat a pint and a half of the cream nearly to boiling, stir in the sugar, and, when this is melted, the coffee, then the arrowroot. Boil all together for five minutes, stirring constantly. When cold beat it up very light, whipping in the rest of the cream by degrees. Then freeze.

Strawberry Acid

Dissolve four ounces of citric acid, in one-half gallon of water, pour it over two gallons of ripe strawberries, let it stand twenty-four hours and then drain. To every pint of juice add a pound of white sugar. Let it boil well for five minutes then let it stand three days before bottling. When ready to serve, add two tablespoonsful to a glass of ice water.

Strawberry Water Ice

To one quart of strawberries, add one pound of sugar and juice of two lemons, mash them and stand aside one hour, then strain through a fine sieve; add one quart of water and freeze. This is enough for eight persons.

Roman Punch

To one quart of lemon water ice frozen hard, add slowly one-half pint of champagne, one-half pint Jamaica rum, one gill maraschino, one teaspoonful of vanilla; beat well. Put in freezer, pack and cover well, and stand away for four or five hours. Serve in glasses.

Frozen Punch

The juice of six lemons and two oranges, one-half pint of champagne, one gill of rum, one-half gill of brandy, one pound of pulverized sugar; stir until sugar is dissolved; add one pint of water. Put in freezer and turn slowly until mixture is partly frozen. Remove the dasher, cover and stand away for two hours. It will require a long time to freeze. This will fill twelve glasses.

Apple Ice Cream

To half a gallon of coddled apples, add one pound of white sugar and half gallon of sweet cream; stir well and have it frozen hard. This is a delicious dish.