Straight Ice Cream

2 Quarts Milk

3 Cups Sugar

1 Tablespoon Vanilla or Lemon Extract

Stir together and freeze, allowing plenty of room in freezer for expansion.

Vanilla Ice Cream

4 Cups Milk 1 1/2 Cups Sugar

4 Eggs

1 Tablespoon Vanilla or Lemon Extract

Prepare and cook ingredients in the same general way as given in the following recipe:

New York Ice Cream

5 Cups Milk 1 Cup Sugar 4 Egg Yolks 1 Tablespoon Gelatine

1 Tablespoon Vanilla or

Lemon Extract 1 Pinch Salt

Make a custard of milk, sugar, eggs and salt; bring to a boil; remove from fire and add gelatine, melted in a little warm water; cool, strain and flavor; whip the cream; add it to custard and freeze after it has become cold.

Caramel Ice Cream

1 Cup Sugar 1 Cup Boiling Water

1 Quart Cream Vanilla

Melt 1/2 cup sugar in frying pan and when brown add the water; let simmer 10 minutes; strain; add cream and 1/2 cup sugar; flavor and freeze.

Chocolate Ice Cream

2 Squares Chocolate

3 Cups Sugar 1/2 Pint Milk

1/2 Pint Water (Hot)

2 Pints Milk

2 Pints Water

1 Tablespoon Gelatine

Dissolve chocolate in 2 tablespoons boning water; add this with the sugar to the hot milk; boil until it foams, stirring, as it burns quickly; add the 2 pints milk and water; when just lukewarm remove from fire and stir in quickly the gelatine, dissolved in warm water; let stand in cool place until set firm and cool, then freeze.

Orange Ice

7 Oranges 4 Egg Whites

2 Lemons 2 1/2 Pints Sugar

Boil sugar in 2Y2 quarts water about 15 or 20 minutes; cool; add strained juice and when almost frozen add beaten egg whites and freeze. This will make about 5 quarts of ice. Serve in sherbet glasses or orange cups.

Lemon Sherbet

1 Pint Lemon Juice 2 Ounces Gelatine 1/2 Glass Orange Juice 2 Cups Sugar

Soak gelatine over night in 1/2 pint water; in the morning add 3 quarts of water and let it come to a boiling point; strain fruit juice, add sugar (to taste) and freeze.

Lemon Milk Sherbet

2 Pints Milk 2 Cups Sugar Juice of 3 Lemons Dissolve sugar with milk; add lemon juice slowly and freeze.

Fruit Sherbet

3 Lemons

1 Orange

1/2 Cup Pineapple (Shredded)

2 1/4 Cups Sugar 1 Egg White 1 Quart Water

Boil water and several slices of lemon and orange peel 10 minutes; cool; add juice and pineapple; freeze; when almost frozen add egg white, beaten.