Ice-Cream With Condensed Milk

Mix one can of condensed milk with three pints of scalded milk, and use in making a rich custard, as directed in rule No. 2. Flavor highly, and add a pound of candied fruit if desired.

Tutti Frutti

Make either of the receipts for icecream, and flavor with two tablespoonfuls of Sicily Madeira wine or Maraschino. When partly frozen, add one pound of French candied fruit, cut fine. Use a mixture of cherries, plums, apricots, pineapples, pears, strawberries, and angelica root. Or use home-made preserves. carefully drained from the syrup, and cut into dice.

Nesselrode Pudding

Shell one pint of chestnuts. Blanch, and boil half an hour, then mash to a pulp, and stir into ice-cream made from rule No. 2. Strain, and when partly frozen add one pint of mixed fruit, cut fine.

Ice Cream With Fruit Syrup

Fill punch glasses half full with vanilla ice cream. Crush strawberries and sweeten to taste with sugar dissolved in a little water boiled and cooled. Pour the fruit over the ice cream, nearly filling the glass.

Banana Ice Cream

Select eight large nice bananas, ripe, but free from all blemish on the skin. Wipe them, and carefully peel off the flat strip of skin. Remove the pulp, scrape out the fibrous portion from the skins, and put them in the ice chest until the cream is ready. Mash the pulp of half of the bananas, mix with it two cups of sugar and one quart of cream of medium thickness, add one saltspoon of salt, and two of lemon juice. Press it through a fine sieve and freeze. Chop fine some French candied fruit, cherries, green plums, and angelica enough to make eight rounded tablespoonfuls. When the cream is nearly frozen, put a layer of it in the banana skins, sprinkle a tablespoonful of the fruit over the cream, add enough more cream to fill the skins, lay back the strip, and tie them with narrow green ribbons. Put them into a clean freezer, and let them stand surrounded with ice and salt, for an hour or two to ripen. Serve them on plates lined with lace paper.

Strawberry Ice Cream

Sprinkle two cups of sugar over two quarts of strawberries. Mash them, and let them stand half an hour, or until the sugar is dissolved; and meanwhile prepare the ice, and pack the freezer. Turn the berries into a large square of cheese-cloth, placed over a bowl, and squeeze as long as any juice or pulp will come. Then empty the pulp and seeds left in the cloth into a pan, and pour on gradually about a pint of milk; mix it well with the pulp, until the pulp is separated from the seeds. Squeeze again until perfectly dry. There should be nothing left in the cloth save a ball of seeds. Add to the juice as much cream as you may have, from one cup to three pints, and sugar to make it very sweet. Freeze as usual. After tasting this, you will never want any other strawberry ice cream.