French Ice Cream

3 cupfuls milk

3 eggs (separated)

1 1/2 cupfuls sugar

3/4 tablespoonful any flavoring

1/4 teaspoonful salt 1 cupful heavy cream or undiluted evaporated milk

Make a custard of the egg yolks, sugar, salt and milk. Cool, add the beaten whites, and the cream and flavoring. Freeze in three parts ice to one part salt.

Ice Cream Croquettes

Prepare the mixture for French Ice Cream. Stir in two cupfuls of sifted dry macaroons, and freeze very hard in three parts of ice to one part salt. Have ready some coarsely-pounded macaroon crumbs. Scoop out the cream in pyramids or balls, roll quickly in the crumbs and serve with a sauce of sliced and sugared peaches, crushed raspberries, or strawberries, or with canned or preserved raspberries, or strawberries.

Strawberry Ice Cream I

1 quart milk

2 tablespoonfuls flour 2 eggs

1 cupful heavy cream or evaporated milk

2 1/2 cupfuls sugar

1/8 teaspoonful salt

1 1/2 to 2 boxes of strawberries

Scald the milk. Mix the flour in a little cold milk and add to the hot milk. Cook for ten minutes, then add the eggs and one-half the sugar beaten together; cook four minutes. Add the salt and cool. In the meantime, hull and mash the berries and mix them with the remaining sugar. When the custard is cool, add the cream and berries, and freeze in three parts ice to one part salt.

Strawberry Ice Cream II

1 quart light cream 1 1/2 boxes strawberries

2 cupfuls milk

2 cupfuls sugar

1 1/2 tablespoonfuls corn starch

Wash and hull the berries, sprinkle them with sugar and let stand an hour, then mash and sift. Scald 1 1/2 cupfuls milk and mix the remaining half cup with the corn starch. Add to the hot milk and cook over hot water ten minutes or more, stirring constantly. Cool, add the cream and freeze to a mush in three parts ice to one part salt; then add the fruit and freeze till firm.

Peach Ice Cream

1 quart thin cream 1 cupful sugar

Few grains salt

2 cupfuls sifted peach pulp

Scald the cream and sugar together. Stir occasionally while cooling, add the salt and freeze to a mush in three parts ice to one part of salt. Then add the sifted peach pulp, and finish freezing.

Marshmallow Ice Cream

3 cupfuls rich milk 1 1/2 cupfuls sugar 3 egg yolks Few grains salt

1 cupful heavy cream or undiluted evaporated milk

1/2 pound marshmallows cut in quarters

1 teaspoonful vanilla

Scald the milk. Beat the egg yolks and mix them with the sugar, add to the milk and cook over hot water, until the mixture coats the spoon, stirring constantly. Cool, pour in the cream, add the salt and flavoring and freeze in three parts ice to one part salt, till mushy. Then add the marshmallows and finish freezing. Serve with a garnish of whipped cream and shredded candied cherries.