Lemon Ice Cream

3 lemons 1 orange

1 can condensed milk

2 cups (1 pt.) water

2 tablespoons cornstarch

Grate rinds from lemons and orange, strain juices into milk, and add one cup of the water. Dissolve cornstarch with remaining water and pour into lemon mixture, cook eight minutes, and allow to become cold. Freeze and serve in glasses.

Maple Mousse

3/4 cup (1 1/2 gills) maple sirup

2 eggs, separated

1 cup (1/2 pt.) double cream

Reduce maple sirup to one half cup by boiling and cool slightly. Pour over beaten yolks of eggs, beating constantly. Beat up cream and whites of eggs, bind them with custard, and pour into wet mold. Cover and bury in ice and salt five hours.

Sufficient for one quart.

Maple Nut Ice Cream

1 cup (3 ozs.) brown sugar

2 eggs, separated

8 tablespoons maple sirup 1/2 teaspoon vanilla extract 1 junket tablet

1 tablespoon cold water

3 cups (1 1/2 pts.) cream or whipped evaporated milk 8 cups (2 qts.) milk 1 cup (4 ozs.) chopped nut meats

Beat up yolk of eggs, add whites beaten to a stiff froth, cream, milk, sugar, maple sirup, vanilla, and tablet dissolved in water. Put in a warm place until junket thickens mixture, then turn into freezer, and when slightly frozen add the nut meats. Freeze and let ripen one hour.

Milk Sherbet

6 cups (3 pts.) milk

21/4 cups (18 ozs.) sugar or honey

5 lemons

Strain lemon juice on to sugar and freeze ten minutes, add milk, and finish freezing. Milk will curdle if added to juice and sugar before it is ice-cold. Serve in sherbet glasses decorated with pieces of preserved cherries or preserved ginger.

Orange Ice Cream

2 eggs, separated 1/2 cup (4 ozs.) sugar

4 oranges

1 cup (1/2 pt.) cream

Beat up egg yolks, add sugar and strained orange juice, cook over hot water until thick; remove, and when cool, fold in stiffly beaten whites of eggs, and cream whipped. Freeze.

Orange Parfait

1 cup (1/2 lb.) sugar or honey

1 cup (1/2 pt.) water

2 egg whites, beaten

2 cups (1 pt.) cream, whipped 1 cup (1/2 pt.) strained orange juice

Orange sections

Boil sugar and water until it threads, or at 218° F. on candy thermometer. Pour on to stiffly beaten egg whites, fold in cream, and add orange juice. Turn into mold, cover and pack in crushed ice and salt, and allow to stand four hours. Remove from mold and decorate with orange sections.

Or, to four cups whipped cream, add one cup sugar dissolved in one cup strained orange juice. Fill into mold, cover, and pack in ice and salt two and one half hours.

Oswego Ice Cream

1 cup (1/2 pt.) milk

1 teaspoon arrowroot

1 tablespoon cream

3/4 cup (6 ozs.) sugar or honey

2 cups (1 pt.) double cream, whipped 1/2 teaspoon almond extract 1/2 teaspoon rose extract

Scald milk, add arrowroot dissolved in tablespoon of cream, cook ten minutes, add sugar. Stir well and let cool, fold in whipped cream, add extracts, and freeze.

Another way to serve ice cream is as follows: Any color or flavor of ice cream can be served in this manner. Form cream into balls and then roll in chopped cocoanut until well covered. Serve on paper doilies on plates, with a pretty blossom laid by each snowball for contrast.