Ice-Cream, No. 1 (Philadelphia Ice-Cream)

2 quarts cream; if thick, add 1 pint milk.

2 cups sugar.

2 tablespoonfuls vanilla.

This is the simplest, and to many the most delicious, form of ice-cream. Scald the cream; melt the sugar in it, and flavor when cool. Freeze as directed above. The cream should be very sweet and highly flavored, as both sweetness and flavor are lessened by freezing. To make it lighter and more delicate, whip the cream until you have a quart of froth, and add the froth after the cream is partly frozen. Many prefer to add the whites of eggs, beaten till foamy, but not stiff. Use two, three, or four eggs to each quart of cream. The proportion of sugar should vary according to the flavoring used.

Ice-Cream, No. 2 (Neapolitan Ice-Cream)

1 quart milk.

(6 or 8 eggs yolks).

1 cup sugar.

1 pint to 1 quart cream. Sugar to taste. Flavoring.

Make a boiled custard with the milk, sugar, and the yolks of the eggs. Cook it slightly till smooth, but not curdled. Strain, and when cool add the cream, sugar to make it quite sweet, and any flavoring desired. The custard, when made with cream instead of milk, makes the richest kind of ice-cream. If cream cannot be obtained, beat the whites of the eggs till foamy, and add them just before freezing. No matter how many eggs are used, a little cream, if not more than half a cupful, is a decided improvement to all ice-creams. It is better to make sherbet, or fruit and water ices, than an inferior quality of icecream with milk. Ice-creams are richer and mould better when made with gelatine; but care must be taken to flavor highly, to disguise the taste of the gelatine. Use a quarter of a box of Nelson's gelatine for two quarts of custard. Soak in half a cup of cold milk, and dissolve in the boiling custard just as it is taken from the fire. If by any acci dent the custard should curdle in cooking, it will be smooth when frozen.

Ice-Cream, No. 3. (Miss Parloa.)

1 pint milk.

1 cup sugar.

2 tablespoonfuls flour. 1 saltspoonful salt.

2 eggs.

1 pint to 1 quart cream.

½ to 1 cup sugar.

1 tablesp. flavoring extract.

Boil the milk. Mix the sugar, flour, and salt; add the whole eggs, and beat all together. Add the boiling milk, and when well mixed turn into the double boiler, and cook twenty minutes, stirring constantly till smooth; after that, occasionally. When cool, add the cream, flavoring, and sugar to make it quite sweet. This makes a smooth and delicious cream; and if the milk be boiling and the custard cook fully twenty minutes, there will be no taste of the flour.

The following flavorings, with either of these receipts for a foundation, will give a great many varieties of ice-cream.

Vanilla Ice- Cream

Use one tablespoonful of Foss' extract or one heaping tablespoonful of the pounded vanilla bean sugar.

Lemon Ice-Cream

One tablespoonful of lemon extract.