Put the grated rind of an orange in a pint of cream, add eight ounces of sugar, stir in a double boiler until the sugar is dissolved; when cold add another pint of cream and freeze. If orange juice or orange pulp is added it must be done after the cream is frozen; then stir it just a moment longer and repack. The flavoring of the orange is in the rind.

Strawberry Ice Cream

Mash one quart of strawberries; add to them half a cupful of sugar, and let stand for half an hour. Scald a pint of cream; add eight ounces of sugar, and when cold add a second pint of cream; turn the mixture in the freezer; when frozen very hard add the quart of mashed straw berries. Turn the crank again until the whole is well frozen. This may be used after it has been standing for one hour. Always repack after the first freezing, using less salt and coarse ice.