Neapolitan Ice Cream

1 pint milk and 1 pint cream, or 1 quart rich, creamy milk.

4-6 egg yolks.

1 1/2 cups sugar.

1 tablespoon vanilla.

Beat the egg yolks until light colored and creamy. Add sugar and milk, or milk and cream which has been scalded. Return to the double boiler and cook as boiled custard. Strain the mixture into a dish set in cold water (to cool quickly), flavor and freeze. The Neapolitan method is considered best for making vanilla, coffee, chocolate, and caramel creams.

Ruth Trice, Kansas City, Mo. Northwestern University.

Peppermint Ice Cream

1 pint milk 1 pint cream.

1/2 pound striped peppermint candy.

Crush candy and dissolve in milk. When this mixture is half frozen, add the one pint of cream beaten stiff and finish freezing.

Erminie Lamb, Tacoma, Wash. University of Washington.

Chocolate Ice Cream

2 squares chocolate 1 cup water 1 cup sugar.

1/8 teaspoon salt 1 quart cream 1 teaspoon vanilla.

Melt chocolate; add hot water and heat five minutes; add sugar, salt and cool. Add cream and vanilla and freeze.

Doris Bigelow, Chicago, Ill. University of Wisconsin.

Pineapple Ice Cream

I can grated pineapple 1 cup sugar.

2 cups water.

2 cups whipping cream.

Make a syrup by boiling sugar and water ten minutes; cool; add pineapple and freeze to a mush. Fold in whipped cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.

Elsie Goodman, Evanston, Ill. Northwestern University.

Chocolate Syrup For Vanilla Ice Cream

1 ounce chocolate 4 tablespoons sugar 1 cup boiling water.

2 inches of stick cinnamon 1 3/4 cups sugar 1 teaspoon vanilla.

Melt chocolate over hot water; add four tablespoons sugar and the boiling water gradually, stirring constantly. When smooth and glossy, add the sugar and cinnamon and stir until boiling begins; let boil five minutes, strain, cool, and add the vanilla.

Ruth Vielehr, Chicago, Ill.

Northwestern University.