Vanilla Ice Cream I (Philadelphia)

1 quart thin cream

3/4 cup sugar

1 1/2 tablespoons vanilla

Mix ingredient, and freeze.

Bombe GlacÉe. - Page 452.

Vanilla Ice Cream II

2 cups scalded milk 1 tablespoon flour 1 cup sugar l egg

1/8 teaspoon salt

1 quart thin cream

2 tablespoons vanilla

Mix flour, sugar, and salt, add egg slightly beaten, and milk gradually; cook over hot water twenty minutes, stirring constantly at first; should custard have curdled appearance, it will disappear in freezing. When cool, add cream and flavoring; strain and freeze.

Vanilla Ice Cream Croquettes

Shape Vanilla Ice Cream in individual moulds, roll in macaroon dust made by pounding and sifting dry macaroons.

Chocolate Ice Cream I

1 quart thin cream 1 cup sugar Few grains salt

1 1/2 squares unsweetened chocolate or 1/4 cup prepared cocoa 1 tablespoon vanilla

Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt, and flavoring, and freeze.

Chocolate Ice Cream II

Use recipe for Vanilla Ice Cream II. Melt two squares Baker's chocolate, by placing in a small saucepan set in a larger saucepan of boiling water, and pour hot custard slowly on chocolate; then cool before adding cream.

Strawberry Ice Cream I

3 pints thin cream 2 boxes berries

2 cups sugar Few grains salt

Wash and hull berries, sprinkle with sugar, cover, and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to the consistency of a mush, add gradually fruit juice, and finish freezing. Rich Jersey milk may be substituted for cream.

Strawberry Ice Cream II

8 pints thin cream 2 boxes strawberries

1 3/4 cups sugar 2 cups milk

1 1/2 tablespoons arrowroot

Wash and hull berries, sprinkle with sugar, let stand one hour, mash, and rub through strainer. Scald one and one-half cups milk; dilute arrowroot with remaining milk, add to hot milk, and cook ten minutes in double boiler; cool, add cream-, freeze to a mush, add fruit, and finish freezing.

Orange Ice Cream

1 cup heavy cream 1 cup thin cream

2 cups orange juice Sugar

Add cream slowly to orange juice, sweeten to taste, and freeze. Serve with canned strawberries or fresh fruit mashed and sweetened.

Pineapple Ice Cream

3 pints cream

1/2 cup sugar

1 can grated pineapple

Add pineapple to cream, let stand thirty minutes; strain, add sugar, and freeze.

Coffee Ice Cream

1 quart cream 1 1/2 cups milk 1/3 cup Mocha coffee

1 1/4 cups sugar 1/4 teaspoon salt Yolks 4 eggs

Scald milk with coffee, add one cup sugar; mix egg yolks slightly beaten with one-fourth cup sugar, and salt; combine mixtures, cook over hot water until thickened, add one cup cream, and let stand on back of range twenty-five minutes; cool, add remaining cream, and strain through double cheesecloth; freeze. Coffee Ice Cream may be served with Maraschino cherries or in halves of cantaloupes.

Coffee Ice Cream served in half of Cantaloupe. - Page 445.

Vanilla Ice Cream served in half of Cantaloupe with Fruit Garnish. - Page 442.