Pistachio Ice Cream

1 quart of cream 1/2 pound of sugar 1 teaspoonful of the extract of almonds

1 quart spinach

1 heaping tablespoonful of vanilla-sugar or a tea-spoonful of the extract

1/2 pound of shelled pistachio nuts

Wash the spinach, throw it into a kettle of boiling water, boil rapidly three minutes and drain in a colander; pound until reduced to a pulp. Squeeze the juice out through a fine muslin. Blanch and pound the nuts. Put half the cream and the sugar in a farina boiler to boil, stir until the sugar is dissolved, and stand away to cool. When cold, add the nuts, the flavoring, and the remaining cream, mix, and add sufficient spinach juice to color it a light green. Turn into the freezer, and freeze. Finish as in preceding recipes. If no spinach is at hand, clover or lawn grass may be used.

This will serve six persons.

Raspberry Ice Cream

1 quart of cream

1 quart of raspberries

1 pound of sugar Juice of one lemon

Put half the sugar and half the cream on to boil in a farina boiler; when the sugar is dissolved, stand aside to cool. Add the remaining half of the sugar and the lemon.

juice to the berries, mash and stand aside one hour, then strain through a fine muslin. Add the remaining half of the cream to the sweetened cream, and freeze. When frozen, stir in the fruit juice, beat thoroughly, and finish as in preceding recipes.

If canned fruit is used, less sugar will be required.

This will serve eight persons.

Strawberry Ice Cream

Make precisely the same as Raspberry Ice Cream, omitting the lemon juice, and using one and a half quarts of berries.

Vanilla Ice Cream

1 quart of cream 1/2 pound of sugar

1 vanilla bean or two tablespoonfuls of the extract

Put the sugar, half the cream, and the bean split in halves on to boil in a farina boiler; stir constantly for ten minutes. Take from the fire, take out the bean, and with a blunt knife scrape out the seeds and the soft part from the inside of the bean, being careful not to waste one drop. Mix the seeds thoroughly with the cream, and stand away to cool. When cold, add the remaining cream, and freeze. Finish as in preceding recipe. This will serve six people.