Glace A Vanille - Vanilla Ice Cream

Dilute 8 egg yolks with a little water, add 8 ounces of powdered sugar, beat well and then incorporate by degrees I quart of boiling cream or milk, or I pint of each, add a half vanilla bean split open, set on the fire, stirring continuously until the egg yolks are cooked, but do not allow to boil. Strain at once and put to freeze immediately.

When freezing ices, it is essential to work them well with the spatula so as to make them as smooth as butter.

Glace Aux Fraises A La Creme - Strawberry Ice Cream

Mix I pint of fresh strawberry pulp with I pint of cream and I pound of powdered sugar, add vanilla flavor and the juice of a half lemon. Strain through a hair sieve and put to freeze.

Glace Aux Fraises A L'eau - Strawberry Water Ice

To I pint of fresh strawberry pulp add I pint of syrup at 35 degrees, and the juice of I lemon. Set to freeze.

Glace A La Tomate - Tomato Water Ice

Wash 2 pounds of sound ripe tomatoes, cut them in quarters, put them in a saucepan and stew them for 30 minutes over a slow fire, then rub through a fine hair sieve and set aside to cool.

When cold add enough syrup to bring the preparation to 20 degrees, add the juice of I lemon and set to freeze as other water ices.

Sorbet Cardinal - Cardinal Sherbet

Put into a freezer I quart of raspberry pulp, I pint of grated pineapple, I quart of syrup at 30 degrees, and the juice of 4 lemons and 2 oranges; set to freeze, and when half frozen add 4 whites of eggs made into Italian meringue and 2 gills of maraschino. Finish freezing and serve in glasses.

Sorbet Au Champagne - Champagne Sherbet

Press the juice of 5 lemons and 3 oranges into a bowl, add I quart of syrup at 20 degrees, and dilute with champagne until it reaches 15 degrees; put to freeze and 10 minutes before serving add Italian meringue made with 4 egg whites.

Sorbet A La Californienne - California Sherbet

The juice of 4 lemons and 6 oranges, I quart of syrup at 20 degrees; dilute with California claret to 15 degrees, proceed as before, and finish with Italian meringue made with 4 egg whites.

Granit Aux Fraises - Strawberry Granit

The granits are prepared as are the sherbets, minus the Italian meringue. They are, as a rule, preferred by gentlemen, being not quite as sweet. Following is an initial receipt, after which any amount of varieties may be prepared:

Rub some fresh strawberries through a sieve; enough to obtain I quart of pulp, add I quart of syrup at 20 degrees and dilute with champagne or white wine to 15 degrees; freeze and serve as sherbet.

Plombiere De Framboise - Raspberry Plombiere

To 3 pints of fresh raspberry pulp add 8 ounces of sugar and 2 gills of water, so that it will weigh 24 degrees; freeze, and when half frozen add I pint of whipped cream; filll up a mould, cover tightly and pack in ice and salt for 1 hour, then unmould and garnish with small cakes.

Note. - The same as above may be prepared with other fresh fruits.