Vanilla Ice Cream

Milk, 1 pint.

Sugar, 2 cups.

Flour, 1 large tablespoon.

Eggs, 2.

Vanilla extract, 1 tablespoon.

Cream, 1 quart.

Heat milk in double boiler till smoking hot and add well beaten eggs, flour and 1 cup of sugar blended together. Cook 20 minutes, stirring often. Remove from fire, cool, chill and add remaining sugar, vanilla and cream, well beaten. Freeze as usual. Makes 2 quarts.

Chocolate Fig Cream

Milk, 2 cups. Chocolate, 2 squares. Sugar, 2 tablespoons. Cinnamon, a pinch.

Egg white, 1.

Cream, 1/2 pint.

Powdered sugar, 2 tablespoons.

Vanilla.

Figs, 1 cup.

Scald milk, add melted chocolate, sugar and cinnamon. Cook till well mixed, remove from fire and when cold fold in egg white, beaten stiff, the cream whipped solid with powdered sugar. Flavor with vanilla and turn into a 2-quart freezer. Freeze slightly, then add figs and continue freezing until smooth.

Chocolate Ice Cream

Chocolate, 3 squares. Salt, a pinch. Sugar, 1 cup.

Boiling water, 1 cup. Milk, 1 quart. Vanilla, 2 teaspoons.

Melt chocolate in double boiler, add salt and sugar and stir till sugar is melted. Add boiling water gradually, then remove from fire, stir in scalding hot milk and vanilla. Cool and freeze as usual.

Marshmallow Ice Cream

Marshmallows, 1 box. Cream, 1 pint.

Sugar, 3 tablespoons. Orange flower water, 1 table-spoon.

Get a 10 cent box of marshmallows, shake as much powder as possible off them, wash quickly and cut up with fine scissors into 14-inch bits. Soak them in the cream until thoroughly dis-solved, add the sugar and flavoring and freeze.

Prune Ice Cream

Milk, 1 pint.

Eggs, 2. Cream, 1/2 cup.

Brown sugar, 1/2 cup. Prunes, 1 cup. Sherry, 2 tablespoons.

Make custard of milk and eggs, add sugar, whip cream and add to custard when cold. Stew, drain, stone and chop prunes, stir into custard, add sherry and freeze.

Fig Cream

Figs, 1/2 pound. Warm water, 1 cup.

Cream, 1 quart. Sugar, 1 cup.

Chop figs very fine, cover with warm water and let stand for an hour. Scald the cream and sugar, add figs and water, press all through a coarse sieve, cool and freeze.

Coffee Ice Cream

Milk, 1 1/2 cups. Powdered coffee, 1-3 cup. Sugar, 1 1/4 cups.

Egg yolks, 3. Salt, a pinch. Cream, 4 cups.

Scald milk with coffee and add 1 cup of the sugar. Beat egg yolks, add remainder of sugar and salt. Combine mixtures and cook in a double boiler till mixture thickens. Cool and add cream, strain and freeze. Delicious served in halves of canteloupes.

Mrs. S. L., Dora-.

Quick Strawberry Cream

Strawberries. 1 quart.

Sugar, 1 pint.

Thin cream, 1 quart.

Mash the strawberries with the sugar and let stand for an hour. Press through a sieve, add cream and freeze.