Chocolate Ice Cream

4 cups milk

2 ounces chocolate

4 eggs nearly 2 cups sugar

Method :

Shave the chocolate into a saucepan and slowly melt, add the sugar and the milk. Stir until it begins to boil, then add the well beaten eggs, stirring constantly. Take from the fire and strain through a sieve, cool, add enough cream to fill gallon freezer and freeze. This serves about sixteen.

Epsey and Sallie Morgan, Xi.

Chocolate Ice Cream

2 squares of chocolate yolks of three eggs

11/2 cups sugar

1 level tablespoon cornstarch

1 teaspoon vanilla

1 can milk condensed 1 small bottle cream 1 pint milk

Method:

Melt chocolate and add all ingredients. Cook until mixture coats the spoon. Let cool, strain and freeze.

Julia Pitkin Davenport, Xi.

Strawberry Ice Cream

1 cup sugar

2 cups cream

1 quart mashed strawberries

Method :

Mash strawberries and sugar. Mix all together and put in freezer. Will make one quart.

Gladys Mars Becker, Xi.

Milk Ice

1 quart milk 3 cups sugar

3 lemons

Method :

Mix and freeze.

Lois Goltra Heren, Xi.

Frozen Malted Milk

2 cups milk 2 cups cream

3/4 cup malted milk 1/4 cup sugar

Method :

Mix dry ingredients, pour in two cups of cream, beat violently and then add the milk. Makes one quart.

Helen Shurtleff, Xi.

Orange Ice

Boil one quart of water and three-fourths pound of sugar five minutes. Remove from the fire and cool. Add the juice of eight oranges, two lemons. Put into freezer and chill, add one quart of cream and finish freezing. This will serve sixteen. Can use one quart of water instead of cream.

Epsey and Sallie Morgan, Xi.

Pineapple Sherbert

2 quarts water

1 can grated pineapple juice of two lemons

2 cups sugar

2 tablespoons gelatine whites of 3 eggs

Method :

Dissolve gelatine and sugar in water, add pineapple and lemon. When partly frozen add beaten whites.

Julia Pitkin Davenport, Xi.

Maple Parfait

4 eggs 1 pint of whipped cream

1 cup maple syrup

Method:

Beat the yolks of the eggs and add syrup. Cook until it thickens. When it is cool add the beaten whites of the eggs and whipped cream. Put into a freezer without a dasher and freeze two or three hours.

Frances Pennewell, XL

Caramel Ice Cream

1 pint scalded milk

1 cup sugar (brown)

2 tablespoons flour 1 cup white sugar

2 eggs

1 teaspoon vanilla

1 quart cream

Method :

Mix flour and white sugar together, add eggs and beat. Put brown sugar in spider and brown. Mix with first ingredients. Cook until thick and strain. Add vanilla and cream. Cool and freeze.

Lois Goltra Heren, XL

Maple Parfait

4 egg yolks

1 cup hot maple syrup

1 pint whipped cream

1 box marshmallows 1/2 cup nut meats

Method:

Beat eggs slightly, pour slowly over maple syrup, cook until mixture thickens. Use double boiler. Cool and add cream beaten stiff. Pack mould in salt and ice and let stand three hours.

Lelia Harwood Smith, Xi.

Mousse

I quart thick cream whipped

11/2 cups powdered sugar

1 cup English walnuts, chopped

1 cup maraschino cherries, cut in four pieces

1 cup marshmallows cut in small pieces

Mold, pack in ice and salt four hours. This will serve twelve.

Epsey and Sallie Morgan, Xi.

Frozen Apricots

1 can or 1 doz. fresh apricots or 1/2 pound dried apricots

1 large pint sugar

1 quart water

I pint whipped cream

Method:

Cut canned fresh apricots. Cook dried ones and put through colander. Add sugar and water and freeze. When nearly frozen add the whipped cream and finish freezing.

Harriet Wilson Davy, Xi.

Banana Ice Cream

8 bananas 1/2 pound sugar

1 quart cream

Method:

Pare and mash the bananas. Put one pint of the cream on to boil in a double boiler. When hot, add the sugar, stir until dissolved, and stand aside to cool. Beat and stir the bananas to a smooth paste, add them to the cream and sugar; then add the remaining pint of cream, and turn into the freezer and freeze. This makes about three quarts.

Epsey and Sallie Morgan, Xi.

Peach Ice Cream 1 cup peaches 1 cup sugar

Mash with fork and add to pint of heavy cream, freeze. Use Knox Gelatine - the Four Pint package

Bisque of Figs 1 quart cream 1 half cup sugar

Method:

Whip this stiff, then add a pint of chopped figs. Pack this in ice for about four hours, or it can be frozen. Pour hot water over the figs and let stand for about an hour, wipe before chopping them.

Clarine Anderson, Xi.

Peppermint Ice Cream

1 pint milk

1 pint cream

1/2 pound of peppermint stick candy two tablespoons red coloring

Method:

Crush candy and dissolve in milk in double boiler, add to remaining ingredients and freeze.

Gladys Mars Becker, Xi.