Have the mould chilled, and pack in the frozen mixture Very solidly, heaping it slightly above the edges. Cover with waxed paper, which protrudes a little over the edge, and close the mould. Bury as directed in four parts of ice to one of salt. To unmould, rinse with cold water, remove the cover, invert the mould on the service platter and let it stand exposed to the heat of the room for a few moments.

Philadelphia Ice Cream

2 cupfuls light cream, scalded 1 cupful granulated sugar

1 pint light cream, chilled 1 tablespoonful vanilla

Scald the first pint of cream and sugar together, chill, add the remaining cream, and vanilla. Freeze in three parts ice to one part salt.

Cocoa Ice Cream

Prepare the mixture for Philadelphia Ice Cream, add four tablespoonfuls of cocoa dissolved in warm water to the cream while it is cooling. Freeze as directed.

Grape-Nut Ice Cream

Prepare the mixture for Philadelphia Ice Cream, adding a cupful of grape nuts after the mixture has been entirely put together. Let chill, and freeze as directed.

Peppermint Ice Cream

Prepare the mixture for Philadelphia Ice Cream, omitting half the sugar and substituting instead 1/2 pound pure red and white peppermint stick candy which has been crushed to powder.

Banana Pecan Ice Cream

To the mixture for Philadelphia Ice Cream add 1 1/2 cupfuls of finely diced banana pulp, and 3/4 cupful of chopped pecan nut meats.

Philadelphia Fruit Cream

Use the above proportions, plus a pint of crushed and sifted strawberries, raspberries, peaches, cooked pineapple, or cooked apricots, which have been allowed to stand for an hour with sugar to make them sweet. In using the pineapple add a little lemon juice.

Sour Cream Ice Cream

1 quart thick sour cream 1 1/2 cupfuls granulated sugar

1 3/4 cupfuls chopped, sweetened pineapple, sifted strawberries, or sieved canned apricots

Add the sugar to the fruit, let stand an hour; turn in the cream, and freeze in three parts of ice to one of salt.