Fruit Ice - "Five Twos"

2 lemons 2 oranges 2 bannas.

2 cups sugar 2 cups water.

Boil sugar and water enough to dissolve sugar. Strain fruit and add syrup. Freeze.

Mrs. Robert D. Baird.

Ice Cream

1 pint cream 1 cup milk.

1 1/2 cup sugar 1 banana.

Beat with egg beater until frothy. Add one or two cups fresh fruit and. freeze.

Mrs. Ernest F. Tittle.

Frozen Pudding

1 quart milk 4 egg yolks 1 cup sugar.

1/2 pound English walnuts in shell.

1/4 pound figs chopped 1 tablespoon vanilla 1/2 tablespoon Knox's Gelatine.

Make boiled custard of sugar, eggs and milk. Chop figs and nuts, and pour over them the hot custard. Let cool and freeze.

Mrs. John A. Bellows.

Dolly Madison's Ice Cream

1 full pint milk.

1 cup white sugar.

2 well-beaten eggs.

4 tablespoons sifted flour 1 quart cream.

Let the milk come to a boil. Beat the eggs, sugar, and flour together, stir these into the boiling milk, and let all cook for twenty minutes. When cold add one teacup of sugar and one quart of rich sweet cream. Flavor with a vanilla bean, which should be put in the milk to boil. Put into a freezer and turn until hard.

Adella B. Anderson.

Prune Ice Cream

2 pints cream 1 cup sugar.

1 teaspoon vanilla 1/2 cup cooked prunes.

When partly frozen add 2/3 cup cooked prunes cut in small pieces and finish freezing. This makes two quarts.

Edna McKeever.

Peppermint Ice Cream

1 quart cream 1/2 quart milk.

1 pound pure peppermint stick candy.

Put candy in bag and pound in small pieces, add to cream and milk, stir over fire until all candy is dissolved. Strain, cool and freeze.

Charlotte L. Kittleman.

Coffee Ice Cream

1/4 cup finely ground coffee 3/4 cup cold milk 1/2 cup sugar.

1 egg.

1 tablespoon cold water.

1/2 teaspoon vanilla.

1 cup cream.

Mix cold milk with coffee and bring to boiling point. Remove from fire let stand ten minutes and strain through a cloth. Beat egg yolk with the water until very light and add to coffee and milk. Cook in double boiler until mixture coats a spoon. Cool, add vanilla, cream, beaten egg white and freeze, using four parts ice to one of salt.

Courtesy of Chase & Sanborn Company.

Frozen Pudding

3 egg yolks 1 cup powdered sugar 1/2 cup milk 1 1/2 teaspoon Knox gelatine Pinch of salt 1 pint whipping cream.

9 English walnuts chopped 9 pecans chopped 5 candied cherries 5 any other small fruits 1 teaspoon vanilla.

Stir yolks and half the sugar to a cream. Pour over this the milk which has come to a boil. Add one third of the gelatine dissolved in a little milk. Cook in a double boiler until like thick cream. Cool and add a fourth of the whipped cream and flavor with vanilla. To the rest of the whipped cream add the rest of the sugar and gelatine and mix all together. Chop nuts and cut up fruits. Fill mold in layers with fruit and nuts between. Pack with ice and salt for four hours.

Mrs. A. F. Cleveland.

Pineapple Parfait

6 egg yolks.

1/2 pint whipping cream.

2 cups sugar.

1/2 cup water.

1 cup crushed pineapple.

Boil sugar and water until syrup spins a thread, pour over well beaten egg yolks, beating all the while. Return to fire and boil half a minute. Set in cool place. When cold add pineapple and fold in whipped cream. Put in ice cream freezer, pack with salt and ice and chill for three hours. Serve with whipped cream and maraschino cherries.

Ramona Cowgill.

Holly Ice Cream

1 pint milk.

1 tablespoon flour.

1 cup sugar.

1 egg.

1/8 teaspoon salt.

1 pint heavy cream.

1 teaspoon vanilla.

1 teaspoon almond extract.

Green coloring as needed.

1/4 cup candied cherries.

Heat milk; mix flour, sugar and salt together and add gradually to the milk. Beat egg, pour hot custard over it and mix well. Cook over hot water for fifteen minutes, stirring constantly at first to insure a smooth mixture. When cold add whipped cream, coloring, and flavoring and freeze. Pack in brick shaped molds, sprinkling the finely cut cherries through the frozen cream while packing.

Mrs. C. A. Blymyer.