Pistachio Ice Cream

Mrs. Henry C. Buckner

Make a custard of

1 pint of morning's milk, 1/2 pint of white sugar, Yolks of 2 eggs.

Pound 1/2 of a vanilla bean and boil with the custard. When cold, color a delicate green with pure fruit coloring. Add 1 quart of rich whipped cream. Put in freezer, and when it begins to con-geal add

1 teacup of sweet almonds, and 1 teacup of pistachio nuts, blanched and powdered.

Freeze hard.

Raspberry Ice Cream

Make as for any other kind of fruit cream and add the fruit when half frozen. Mash and strain the berries and add a little lemon juice.

Strawberry Ice Cream

1 quart strawberries, 1 quart cream, 1 pint sugar.

Cap the berries and sprinkle over them 1 cup of sugar and let stand 1 hour.

Mash and strain through cloth till pulp remaining is about the size of an egg. Make a syrup of the sugar, and when cool add the cream. Put in freezer, and when half frozen add the fruit and freeze hard.

Sultana Roll Or Frozen Watermelon

Mrs. W. A. Johnson

Make a plain cream by scalding 1 pint of milk. Mix

1 tablespoon of flour, 1 cup of sugar, 1/4 teaspoon of salt, 1 beaten egg.

Pour over this the scalded milk. In a double boiler cook until it thickens, stirring often. Cool and add 1 quart of cream. Flavor with 1 table spoon of vanilla and 1 tablespoon of almond extract. Freeze.

Line a melon-mould that has been embedded in ice and salt with the frozen cream about an inch thick. Sprinkle over this raisins that have been soaked in brandy or wine 1 hour. Fill in the centre with whipped cream, which has been sweetened and flavored. Cover over the top with the frozen cream. Cover the mould with greased paper; fasten on top securely, and keep packed in ice and salt for 3 hours.

Vanilla Cream

1 1/2 pints of cream,

1 ounce of isinglass,

1 pound of sugar (or 1/4 pound),

Yolks of 4 eggs,

1/2 pint of milk,

Flavor with vanilla.

Just scald the cream; dissolve all the isinglass in the milk, and pour it on the sugar and eggs beaten together to a froth. Add the flavoring. Strain, cool; add a quart of whipped cream, and freeze it; then pack it for 3 1/2 hours at least.

Ice Cream

Mrs. H. C. McDowell

Make custard of the yolks of 3 eggs,

1 pint of milk,

Flavor with vanilla and sweeten to taste.

Let the custard stand 1 hour and then add 3 pints of whipped cream. Pour into the freezer, and when nearly frozen add 1/2 teacup of cherries, 3/4 cup of almonds, 3/4 cup of rum, or some rum and sherry mixed.

Almonds and cherries must be chopped fine.

Freeze stiff and serve.