Vanilla

Mix well together one quart of good cream, half a pound of sugar and half a stick of vanilla infused in a little milk; when the sugar has melted pass the whole through a fine silver wired sieve, and freeze either by machine or in a freezer, turning and detaching the cream with a spatula as fast as it adheres to the sides; after it has solidified finish by working with the spatula, turning the freezer by a rotary movement with this spatula. Instead of vanilla infusion extract of vanilla may be used.

Chocolate

Boil a quart and a half of cream and with it dissolve half a pound of chocolate melted in a slack oven; add three pounds of sugar, mix well and stir in three quarts of raw cream and a little vanilla extract; strain through a fine sieve and freeze.

Orange Flower Water

Boil one quart of milk with a quarter of a pound of sugar; dissolve two tablespoonfuls of corn starch, and stir it into the boiling milk, beating it with a whip; color to a fine green, strain through a sieve, and allow to cool. Beat one quart of cream, add six ounces of sugar and a little orange flower water; freeze and incorporate it into the above. Use this cream either for molding or dressing with a spoon.

Lemon

One quart of cream which has had the peel of a lemon infused therein for one hour; add half a pound of sugar, strain and freeze the same as vanilla.

Coffee

Prepare one pint of coffee, composed of four ounces of cold Mocha mixed with a pint of cream and twelve ounces of sugar; strain through a fine sieve and freeze.

Light Chocolate

Have two ounces of chocolate melted in a pint of milk; pass through a sieve, and cool off. Mix one quart of firm whipped cream and three-quarters of a pound of sugar; freeze and add the chocolate very slowly.