Almond Ice Cream

1/2 gallon of cream,

1 cup of grated almonds,

3 or 4 bitter almonds,

7 oranges. Sweeten the cream and freeze. When nearly stiff enough, beat the almonds and juice in and freeze well.

Apricot Ice Cream

1/2 gallon of cream,

1/2 pint sugar,

1 can of apricots,

1 lemon,

1 tablespoon gelatine.

Make a syrup of the sugar and add the lemon juice. Mash and strain the apricots. When the syrup is cool, pour into the cream and put in the freezer. When half frozen, add the apricots and freeze quite hard.

Banana Ice Cream

A good banana cream is made by recipe for Apricot Cream. Use the lemon for flavoring. To 1/2 gallon of cream use 8 bananas. Mash the fruit, and add when the cream is half frozen.

Biscuit Glace (No. 1)

Mrs. Henry C. Buckner

1 quart of very rich cream, Yolks of 6 eggs,

1/2 pound (scant) sugar, powdered,

2 tablespoons of vanilla, 2 dozen macaroons.

Beat eggs, sugar, and vanilla together until very light. Then whip the cream till very stiff, and add macaroons rolled very fine. Mix the eggs and sugar with the cream. Do not stir them in - or the cream will not remain stiff - but take a knife and turn the mixture in. Have ready a bucket; fill it, and pack immediately in ice and salt. Have the ice all ready before whipping the cream, as it must not stand. Use a quantity of salt, as it needs to freeze quite hard, and there is not the body to it there is to ice cream.

Biscuit Glace (No. 2)

Mrs. R. H. Hanson

1 1/2 dozen stale macaroons, 1/2 pint of cream, 1/2 box Cox's gelatine.

Roll the macaroons very fine and add the cream and soak well. Dissolve the gelatine in water, then mix well with cream and almonds. Add 1/2 gallon cream which has been sweetened to taste, and freeze well.

Burnt Almond Cream

Mrs. John T. Hedges

1/2 gallon of very rich cream,

6 tablespoons of granulated sugar.

1/4 pound of blanched almonds.

Stir almonds and sugar over the fire until sugar is caramel-brown. Let it cool; pound in a mortar to a powder; add a little cream first, then the remainder already sweetened. Freeze.

If the cream is not rich, make a custard of

Yellows of 3 eggs,

1/2 cup of sugar,

1 quart of sweet milk.

Add to former when cool. Freeze.

Caramel Ice Cream

1 quart cream,

1 quart morning's milk,

1/2 pint of brown sugar.

Boil the milk. Brown the sugar beat up into the boiling milk, and add 1 tablespoon gelatine. Add 1/2 cup white sugar. Flavor with vanilla. When cool, strain into the cream and freeze.

Frozen Custard With Fruit

Make custard of

Yolks of 4 eggs,

1 quart of new milk,

1/2 pound of granulated sugar.

Boil the milk, add sugar, and stir in well-beaten eggs. Add to custard 1 tablespoon of gelatine in a little cold milk, and let it cool. Put in freezer. When half frozen add

1 cup of raisins, 1 cup of strawberry preserves, 1 cup of candied cherries, A little thinly sliced citron.

A little wine or sherry is an improvement. Stir in last 1 pint of whipped cream. Freeze hard.