1. Crush the fruit or berries to a pulp; add the juice of half a lemon to each pint of pulp and sweeten to taste with sugar syrup (28° by the syrup gauge); add to any of the creams given above when half frozen; finish freezing and packing as usual. The best result is obtained by the use of syrup. With peaches and apricots retain the vanilla flavoring. With strawberries, raspberries and cherries it may be omitted.

2. Mix one quart of strawberry or raspberry juice and one quart of thin cream with two cups or one pound of sugar; strain and freeze. For apricots and peaches mix a quart, each, of fruit pulp and thin cream and three cups of sugar syrup, registering 28° by the syrup gauge, in which the blanched kernel and one fourth a vanilla bean have been infused; then freeze as usual. Pineapple juice needs be scalded before it is added to the cream, to avoid the bitter taste that would otherwise be occasioned by the action of the digestive principle in the pineapple. This bitter taste is even more pronounced when eggs or milk are used, either of which contains more of the proteid principle that is digested by the pineapple than does cream. Fruit ices are often improved in appearance by the addition of a little color paste, to heighten the tint of the fruit, which has been lessened by the addition of the cream.