Ice-Cream

There are a thousand and one modes and recipes for making ice-cream. But, after having tested the merits of a large number, I have found the following formula, used by Mr. Piper, the former head cook of the Occidental Hotel, of San Francisco, in all respects superior to any that I have ever used:

One quart of Jersey, or best dairy milk, with the addition of a pint of rich cream; 6 eggs, and 1 pound of best granulated white sugar, thoroughly beaten and incorporated together; place the milk in a can, set it in a vessel of boiling water, and let it come to a boiling heat, stirring well at the same time. Then take from the fire, and add vanilla, lemon, or such flavoring as you may prefer, after which set it in ice-water to cool, and then freeze. Break the ice for the freezer of a uniform size, mixing coarse salt with the mass. Stir the cream constantly, and scrape thoroughly from the sides. The more the cream is stirred, the more delicate the mixture will be.

Peach Ice-Cream

Pare and cut in pieces 1 dozen peaches, or more, if desired, and boil with 1/2 pound loaf sugar. When reduced to a marmalade press through a fine sieve, and when cool, add 1 pint cream and freeze. Serve with halves or quarters of fresh peaches, half frozen, around the cream.

Orange-Ice

The juice of 6 oranges; after adding the grated rind of 1 mix the juice of two lemons, and the grated rind of one; after adding 1 pint of granulated white sugar, dissolved in a pint of cold water, freeze the mixture the same as ice cream.