Frozen Chocolate

2 1/2 squares (ounces) chocolate 1 1/2 cupfuls sugar Few grains salt

1 1/2 cupfuls boiling water 4 cupfuls rich milk 1/2 teaspoonful vanilla 1/2 teaspoonful cinnamon

Scald the milk. Melt the chocolate in the hot water, boil two minutes, flavor, then add to the milk with the remaining ingredients. Cool and freeze in three parts ice to one part salt; serve in chocolate cups. Garnish with half-frozen whipped cream, well-sweetened, and into which has been mixed quartered marshmallows, a little cocoanut and a few coarsely-chopped nut meats. Sprinkle each serving with bits of angelica and candied cherries, if convenient.

Chocolate Ice Cream

3 cupfuls milk

1 cupful cream or undiluted evaporated milk

2 eggs

2 squares chocolate

1 1/2 cupfuls sugar

1/8 teaspoonful salt

1 1/2 tablespoonfuls vanilla

Scrape the chocolate, add to the milk in a double boiler and cook until the chocolate is melted, stirring occasionally. Then pour onto the eggs, sugar, salt and vanilla, beaten together; chill, add the cream and freeze in three parts ice to one part salt.

Caramel Ice Cream

1 quart milk

1 1/4 cupfuls sugar 1/8 teaspoonful salt

2 tablespoonfuls flour

3 egg yolks

1 1/2 tablespoonfuls vanilla 1 cupful heavy cream, or undiluted evaporated milk

Caramelize 2/3 cupful of the sugar. Scald the milk; combine with the caramel and cook until the latter is liquid again. Mix together the remaining sugar, the flour, salt and 1/2 cupful of milk or water until smooth. Add to the hot milk and cook twenty minutes, stirring constantly. Beat the egg yolks, add to these part of the milk, stir well and return to the double boiler. Stir and cook two minutes. Strain and cool; then add the cream and flavoring. Freeze in three parts ice to one part salt.

Caramel Almond Ice Cream

1 pint milk

3 eggs

1 1/4 cupfuls sugar

1 teaspoonful vanilla

1 cupful browned almonds, pped fine 1 pint cream

Caramelize one-half the sugar and add the milk to it. Let cook slowly till the caramel is dissolved, then add the remaining sugar mixed with the egg yolks, well-beaten. Set over hot water and cook until the spoon is coated - as in a custard - and cool. Flavor, add the cream and the egg whites, well-beaten. Freeze in three parts ice to one part salt. When half done, stir in the almonds and finish freezing. The almonds should be blanched, then browned slightly in a very slow oven.

Coffee Ice Cream

4 cupfuls milk 2 eggs

1 1/2 cupfuls granulated sugar 1 pint cream or undiluted evaporated milk

6 tablespoonfuls ground coffee 1 tablespoonful corn starch 1 teaspoonful vanilla

Scald the coffee in the milk, strain through cheesecloth, and add to the eggs, corn starch and sugar, well mixed together. Return to the double boiler and cook until thick, like custard; cool, add the vanilla, a few grains of salt, and the cream, and freeze in three parts ice to one part salt.

Baked Apple Sauce Ice Cream

1 pint sifted baked apple sauce

1 pint heavy cream Sugar as needed

Combine the apple sauce and cream, add sugar if necessary to make very sweet, and freeze in three parts ice to one part salt.

Banana Custard (Half-Frozen)

1 quart milk

1/2 cupful sugar

2 tablespoonfuls flour Few grains salt

4 egg yolks, or 2 whole eggs 1 teaspoonful orange extract Sifted banana pulp

Prepare the custard mixture as for Floating Island, flavoring it with orange extract. Chill and add from one to one and a half cupfuls of sifted banana pulp. Pack in equal parts of ice and salt for an hour, stirring occasionally. Serven frappe glasses.

Frozen Peaches And Cream

1 quart sifted rice peaches 1 cupful sugar

1 cupful heavy cream

Combine the ingredients and freeze in three parts ice to one part salt.