Ice Creams are better, and are more apt to be smooth and free from "buttery" conditions, if half the cream is scalded; this also prevents swelling, which makes the cream less watery. To each quart of cream allow, for vanilla and other extract flavorings, seven ounces of sugar. There is no advantage in using milk; it does not swell like cream, and, moreover, it prevents the ice cream from having a good, lasting body.

Cream freezes more quickly than the syrup for water-ices. All sour fruits should be added to the cream after it is frozen.

Cafe Parfait

Make and freeze one quart of coffee ice cream; at serving-time stir in a pint of cream that has been whipped to a stiff froth. Serve immediately in meringue shells or in dessert-glasses.

Frozen Strawberries

Mash a quart of strawberries, add half a pound of sugar and the juice of two lemons; stand aside for one hour. Boil together a pint of water and half a pound of sugar; strain and cool. Add the cold syrup to the strawberries, pour them in the freezing-can, and turn slowly until the mixture is frozen hard. Serve in glasses with whipped cream.

Alaska Bake

Pack a round or brick mould with vanilla or strawberry ice cream; cover and bind the seams with strips of muslin dipped in melted paraffin. Repack in ice and salt, and stand aside for at least two hours. At serving-time turn the cream on a folded napkin on a platter. Beat the whites of four eggs until light; add four tablespoonfuls of powdered sugar, and beat until light and dry. Cover the cream thoroughly with this meringue, and dust with powdered sugar. Stand the platter on a cold board, and run the whole in a hot oven for just a moment to brown. Serve at once.