Honey Ice Cream

4 Cups Thin Cream 3/4 Cup Honey.

Mix and freeze.

Sauce For Ice Cream

2 Tablespoons Butter 1/2 Cup Honey 2 Teaspoons Cornstarch.

Cook together the cornstarch and butter thoroughly, being careful not to brown them. Add the honey and cook the mixture until it becomes hard when dropped into cold water and until all taste of raw cornstarch has been removed.

Ivory Cream

1 1/2 Tablespoons Granulated Gelatine 1/2 Cup Honey.

2 Cups Milk.

1 Cup Thin Cream 1 Cup Peaches or Other Fruit 1/2 Teaspoon Bitter Almond.

Warm the milk, cream, and honey together, but do not scald them. Add the gelatine, which has been soaked in milk for a few minutes, and the almond extract. Stir until the gelatine is dissolved, and set it in a cold place until it begins to stiffen. Then add the peaches, peeled and cut fine. Mix lightly and pour into a wet mold. Bananas or canned peaches may be used when fresh fruit is not in season. Decorate with split almonds and serve with whipped cream.