Vanilla Ice Cream

1 qt. cream.

1 c. sugar.

2tbsp. vanilla extract.

Part milk may be used, in which case add the beaten white of one egg.

In making creams it is economy to use half milk and double-cream. Boiling the milk with the sugar, and adding a speck of salt, then remove from the fire and adding 2 tea spoons of gelatine, which has been dissolved in 1/4 cup cold milk. Then cool, add cream which has been whipped and flavoring. Two squares of melted chocolate may be added if desired.

Orange Ice Cream

2 c. sugar.

1 c. water.

2 c. orange juice.

1 c. milk.

2 eggs.

1 c. double cream (whipped).

1/4 tsp. salt.

Boil sugar and water and salt eight minutes, then add orange juice. Beat yolks of eggs light, add milk which should be boiling hot; cook in double boiler for a few seconds, then cool. Combine the two mixtures together and add the whipped cream and the whites of eggs beaten stiff. Freeze.

Orange Water Ice

1 qt. water.

2 c. sugar.

2 c. orange juice.

1/4 c. lemon juice.

Boil grated rind of two oranges in the syrup.

Lemon Ice

4 c. water.

2 c. sugar.

3/4 c. lemon juice.

1 tsp. gelatine dissolved in 2 tbsp. cold water.

Boil sugar and water together 20 minutes, remove from fire, add gelatine and lemon juice, strain and freeze.

Caramel Ice Cream

1 c. sugar.

1/4 c. boiling water.

1 qt. cream.

1/2 c. sugar.

Melt sugar in iron pan; when caramel stage is reached, add boiling water gradually; mix with hot cream and sugar. When cool, freeze.

One cup of maple syrup may be used instead of carameled sugar.

Chocolate Ice Cream

2 oz. chocolate. .

1 qt. cream.

3/4 c. sugar.

1/2 tsp. vanilla.

Spk. cinnamon.

Melt chocolate, add cream and sugar; boil eight minutes. When cool, add vanilla, and freeze.

Angel Parfait

1 c. sugar.

3/4 c. water.

Whites 3 eggs.

1 pt. double cream (whipped).

1 tbsp. vanilla.

Boil sugar and water until syrup will thread when dropped from tip of spoon. Pour slowly on the beaten whites of eggs, beating until the mixture is cool; add the whipped cream and vanilla. Pour into an ice cream mold and pack in salt and ice for three hours.

Chopped cherries, marshmallows and ground nuts may be added to this.

Apple Parfait

4 c. thick apple sauce, highly seasoned.

Whites of 2 eggs.

1 pt. double cream (whipped).

3/4 c. chopped nuts.

Beat the whites of the eggs and add them to the apple sauce; fold in the whipped cream, and add the nuts. Pour into an ice cream mold and pack in salt and ice for four hours.

Marshmallow Ice Cream

1/2 c. sugar.

2 c. double cream (whipped stiff).

2 c. milk.

1/2 lb. marshmallows.

1/2 c. chopped nuts.

1/4 c. chopped almonds.

2 tsp. vanilla.

1/2 c. cherries.

Allow milk and sugar to come to boiling point, remove from fire, and when partly cool, add the marshmallows. Cut in half (be sure they are perfectly fresh). When perfectly cold add vanilla, cherries; cut in halves and add the whipped cream.

Strawberry Whip

3/4 or 1 c. sugar.

1 box strawberries.

White of 1 egg.

Wash the berries and put them into a large bowl with the sugar and unbeaten white of egg. Beat with whisk until firm enough to stand up stiff. Serve in cups lined with lady fingers. Perl top with whipped cream.

Cranberry Sherbet

1 qt. cranberry syrup, sweetened.

Juice of 1 lemon.

When cranberry syrup is boiling hot add 1 teaspoon gelatine which has been softened in 2 tablespoons of cold water. Then freeze. When mixture is partly frozen add the beaten white of 1 egg in which 2 tablespoons of powdered sugar has been added, repack and freeze stiff.

Raspberry Ice Cream

(Mrs. Moreno.)

1 1/2 pts. double cream (whipped).

Juice 1 box raspberries, squeezed dry.

1 c. sugar.

Stirred and frozen.