Frozen Pudding

Make a rich custard by any recipe and put in freezer. When beginning to freeze add

1/2 cup raisins,

1 pound almonds, chopped fine,

1 quart whipped cream.

Stir well to prevent fruit from going to bottom. Before the cream is too stiff, add seasoning of good whisky. Put the whisky last, as it prevents freezing.

Fruit Ice Cream

Mrs. John W. Fox

1/2 gallon of rich cream, 1 cup sugar,

1/2 teacup of whisky,

1 teacup of raisins or cherries.

Make a syrup of the sugar and add 1 tablespoon gelatine. Flavor with vanilla. When syrup is cool, pour into the cream. Put in the freezer, and when it is half frozen, add the fruit and half of the whisky.

After a few turns of the freezer, add the rest of the whisky. Whisky is hard to freeze, and must be put in as directed.

Lemon Ice Cream

2 quarts milk,

4 eggs,

3/4 pound sugar.

Beat the eggs together. Boil the milk and add 1 tablespoon gelatine. Beat the eggs and sugar and add to the boiling milk. When cool, add the juice of 5 lemons and 1 orange. Put in the freezer, and when half frozen, add 1 pint whipped cream.

Macaroon Ice Cream

E. D. P

1/2 gallon of rich cream, 1 dozen waxy macaroons,

3 large oranges,

1/2 teaspoon of vanilla,

1/2 pound of sugar.

Put the sugar in the cream and whip it up in whip-churn, or beat with an egg-beater as you would for egg-nog. Freeze. Let orange juice, vanilla, and sugar soak with the crushed macaroons and add when cream is half frozen. Freeze smoothly and pack till ready to serve.

Maple Mousse

Mrs. Henry C. Buckner

Whip 1 pint of cream; drain it well. Beat the yolks of 4 eggs light. Put into a saucepan a generous cup of maple syrup; stir in the beaten yolks, and place over the fire. Stir until the mixture becomes hot and the eggs thicken the syrup. Take from the fire at once and stand the pan in ice water, and beat the mixture with an egg-beater until it is light and cold; then gently mix with it the whipped cream, and mould for 4 or 6 hours, packed well in ice and salt.

Marcellus's Chocolate Ice Cream

1 gallon rich cream, 1/2 cake of chocolate, 1 pint white sugar.

Make a syrup of the sugar with a little water, and add the melted chocolate and 2 tablespoons gelatine. Be sure that the chocolate is thoroughly melted, or it will be lumpy. When cool, stir into the cream and freeze. Flavor with vanilla.

Metropolitan Ice Cream

1 1/2 gallons cream.

Take 1/2 gallon and color with chocolate and flavor with vanilla.

1/2 gallon of cream and color with cochineal and flavor with rose.

1/2 gallon and flavor with lemon. Freeze each separately and then stack in a mould and put on ice and freeze again. Or take any other combination preferred and pack and freeze.

Mrs. Bashford's Tutti-Frutti Ice Cream

Yolks of 6 eggs,

2 pints of fresh sweet milk,

Sugar to taste,

1 teacup of raisins,

1 pound of almonds (in the shell), blanched and powdered rather fine, 1 teacup of strawberry preserves.

Make a custard of the eggs, milk, and sugar, and pour hot on the raisins, almonds, and preserves. Flavor with vanilla. Let it cool and then freeze. When nearly frozen, have ready 3 pints of good rich cream, sweetened and whipped. Pour into custard and continue freezing, stirring often.