Ice Cream Made With Cream

Take four quarts of cream and sweeten with one heaping quart of sugar. Flavor with anything you please, but very strong.

Coffee Ice Cream

Made the same as chocolate, but using coffee instead of chocolate. Tie one pint of ground coffee in a piece of muslin, and boil in the milk half an hour before; then take it out, and make as before directed.

Lemon Ice Cream

Put two quarts of rich milk into a tin pail, and set into a kettle with hot water; when this comes to a boil, stir in four spoonfuls of corn starch; wet with one cup of milk. Cook this twenty minutes, and then add the yolks of twelve eggs, well beaten, stir a few minutes, and then take of and cool; before cooling, stir in one heaping quart of sugar. When ice cold, add two quarts of cream, or rich milk will answer, and freeze

Vanilla, pineapple, and all other kinds of cream may be made in the same way, but use eight whites and yolks instead of twelve yolks of eggs For strawberry and raspberry cream, allow the juice of one quart of berries to one gallon of cream. Some persons object to corn starch, but it makes a very much smoother and handsomer crearn than when it is all made of eggs. Where all eggs are used, make the same as soft custard, and allow one quart of cream or milk to one quart of custard.

Chocolate Ice Cream

Made the same as the others, with the addition of one cake of chocolate, and one pint more of sugar Prepare the chocolate as for chocolate custard.

Lemon Sherbet

One gallon of ice water, the juice of twenty lemons, and three pints of sugar; strain into the freezer, and freeze as you would cream.

Currant, strawberry, raspberry, and orange sherbets may be made in the same manner.

N. B. To flavor ice creams, use the extract. Lubin's is the best.

Roman Punch

Two quarts of cold water, one of Madeira wine, half a pint of brandy, the juice of six lemons, and two quarts of sugar. This is very hard to freeze. In winter use snow instead of ice.