Flowering Ice Cream

Procure new flower-pots, about two and a half inches in diameter; wash thoroughly; fill with ice cream; cover with grated chocolate to represent soil, and stick a flower in each.

Bombe Glace

Line a chilled bombe mold with frozen strawberries or grape sherbet and fill the center with vanilla ice cream. Cover the top with more sherbet; press down the lid over a sheet of paper, making it fit closely so that no salt can get in. Let stand in ice and salt for an hour or more.

Meringues Glacees

See Meringues, chapter on "Cakes."

Frozen Custard

1 quart milk 4 eggs

1 cup sugar

2 teaspoons vanilla

Bring the milk to a boil; pour it slowly on the yolks of the eggs well beaten with the sugar; add the whites beaten to a stiff froth and boil until a thick custard is formed. When the steam has passed off, add the flavoring; cool and freeze.

Frozen Cocoanut Custard

1 1/2 cups shredded cocoanut 1 quart hot milk 1 cup sugar

Yolks of 5 eggs 1 teaspoon vanilla Lady fingers

Chop the cocoanut very fine. Beat the eggs with the sugar; add the hot milk and stir over the fire until the mixture begins to thicken. Remove; add the flavoring and cool. Then add the cocoanut and mix thoroughly. Turn into a freezer and freeze. Serve in sherbet glasses lined with lady fingers.

Frozen Pudding

1 tablespoon cornstarch

Yolk of 1 egg

1 cup milk

1 1/2 cups sugar

1 cup preserved fruit

1 cup seeded raisins 1/4 cup chopped nuts Pinch of salt 1 teaspoon vanilla 1 pint thick cream

Mix the cornstarch with a little cold milk; add the beaten egg and pour over it the milk which has been scalded with the sugar. Cook thoroughly; remove from fire; add salt, vanilla, fruit and nuts; cool, add the cream whipped to a stiff froth and freeze.

When frozen turn into a mold. At serving time lay in a platter and decorate with walnuts or candied cherries.

Chocolate Ice Cream

1/2 teaspoon cinnamon 2 tablespoons sugar

2 ounces unsweetened chocolate 2 tablespoons water

Custard

Mix the ingredients; heat and stir until thoroughly smooth; add them to a custard made as for Economical Ice Cream and freeze.

Tutti-Frutti Ice Cream

1 quart cream 1/2 pound sugar

1/2 ounce chopped almonds

1/2 pound preserved or candied fruit

Scald the cream and sugar; cool; add the nuts and fruits and freeze.

Bisque Ice Cream

3 pints thin cream 1 1/2 cups sugar

1/2 pound macaroons 1 tablespoon vanilla

Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze.

Coffee Ice Cream

3 pints thin cream 1 1/2 cups sugar

Yolks of 3 eggs 1 cup strong coffee

1 1/2 tablespoons gelatine

Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired.