Grated pineapple, with the addition of a little lemon juice, makes a particularly fine fruit cream.
Wash and hull the strawberries, sprinkle with sugar, and let stand one hour. Then mash and rub through a strainer. Make a custard of 2 eggs, one cup sugar and 2 1/2 cups milk, and when half frozen add the fruit and finish freezing. If desired, some chopped walnuts may be added.
Scald 2 pints thin cream together with 1 cup sugar, let cool, then add 1 tablespoonful vanilla and freeze. When half frozen, add grated pineapple, which has been allowed to stand for 30 minutes, well sprinkled with sugar.
2 pints cream; 4 bananas; 2 tablespoonfuls lemon juice; 1 cup sugar; a few grains salt.
Remove skins from bananas, then force through a sieve. Add remaining ingredients, and freeze. Chopped walnuts are a nice addition.
Make a syrup by boiling 2 cups water and 1 1/2 cups sugar for 15 minutes, then add 1 grated pineapple and the juice of 2 or 3 lemons. Cool, strain, and add 2 cups iced water, and freeze, using equal parts of salt and ice.
Soak for two or three hours one cup of assorted candied fruit in enough brandy to cover. The brandy will prevent the fruits from freezing.
Make a custard of two eggs, one cup of sugar, pinch of salt, and two and one-half cups of milk; cool, and add one cup of heavy cream, and one-half gill of rum. Freeze.
Fill a mould with alternate layers of cream and brandied fruit. Pack in salt and ice for two hours.
To 1 pint whipped cream add 1 cup fruit juice, well sweetened, and in which 1/4 oz. gelatine has been dissolved, after previously having been soaked in a little cold water. Pack in crushed ice and salt, using equal proportions. Place the mixture in a mould with tight-fitting lid, and bury completely in the mixture, then cover with an old carpet or bag, or a few thicknesses of newspaper and let it stand undisturbed in a cold place for 3 or 4 hours.