Vanilla (No. 1). - Boil two quarts of milk; remove and add a large vanilla bean split in two through its length; cover the saucepan and leave infuse for fifteen minutes. Beat twelve raw yolks in a vessel with one pound of powdered sugar, diluting gradually with the hot milk: strain into a tinned basin; place over a moderate fire, stirring continually until it thickens, without boiling, and pass it at once through a sieve into a glazed vessel: stir several times while cooling. Pour this composition into a spherical freezer packed in salted ice; turn the freezer around and with the spatula remove any particles of cream that may adhere against the sides. Fifteen to twenty minutes will suffice to congeal and thicken the preparation, then take it up with a spoon and lay it in a small long freezer buried in salted ice. Work it vigorously with the spatula, turning the box around ou itself. Fine ices require to be well worked. Various vanilla ire creams may be prepared the same, only changing their proportions.

Vanilla Ice Cream with Milk and Cream (No. 3.) - Boil a pint of milk in which is infused half a vanilla stick. Beat in a vessel ten egg-yolks with ten ounces of sugar: finish the same as in No. 1; when the preparation is cold add one pint of fresh cream, then freeze.

Vanilla In Cream with Cream (No. 3). - Have a quart of boiling cream with half a vanilla bean infused therein. Whip elght egg-yolks with six ounces of sugar: pour over the cream, cook and finish as in No. 1.

Vanilla Ice Cream without Cream or Milk (No. 4). - Infuse a vanilla bean in eight gills of syrup at twenty degrees. Break eighteen raw egg-yolks in a tin basin, dilute with the syrup and cook while stirring steadily over a slow fire until the mixture covers the spatula, then pass it through a sieve, leave till cold and freeze. Cook a quarter of a pound of sugar to "large ball" (No. 171), mix it slowly with two stiffly beaten egg-whites, leave stand till cold, then incorporate this meringue gradually into the ice cream.

Vanilla Snow Ice Cream. Italian Meringue and Whipped Cream (No. 5). - Beat five egg-yolks to a stiff froth; mix in slowly one pound of sugar cooked to " small ball " (No. 171) and a vanilla bean split lengthwise in two: let cool. Whip a quart of cream; when very firm drain on a sieve and mix it in lightly with the Italian meringue.

Roman Vanilla Ice Cream, Syrup and Cream (No. 6). - Put sixteen raw egg-yolks in a tinned basin; pour over eight gills of syrup at twenty degrees into which has been infused a split vanilla bean; beat well with a small whip, place it on a slow fire and continue stirring with the spatula until cooked and of a sufficient thickness to cover the spatula; remove, cool and add a quart of fresh cream before freezing.

Light Vanilla Ice Cream. Milk and Whipped Cream (No. 7). - Beat up a quart of cream; drain it on a hair sieve; add ten ounces of powdered sugar to twelve raw egg-yolks in a basin; beat and moisten with a pint of boiling milk into which has been infused a vanilla bean split down in two; set the basin on a slow fire and stir continuously until the mixture covers the spatula; then remove, strain and leave till cold. Freeze as usual and after the'cream has congealed mix into it the same quantity of the whipped cream.

Vanilla Ice Cream (No. 8). - Two quarts of milk, two vanilla sticks, two and a half pounds of sugar, twenty-four egg-yolks. Cook, cool and add two quarts of cream; strain, then freeze.