White Sauce

2 tablespoons (1 oz.) butter substitute

4 tablespoons (1 oz.) flour or cornstarch

1 1/2 cups (3 gills) milk 1 teaspoon salt 1/2 teaspoon pepper

Melt butter substitute in a saucepan, add flour, and mix with a wooden spoon until perfectly smooth. Cook for a few minutes over the fire but take care that it does not brown, then draw pan to one side, add milk and seasonings, and return to fire; stir constantly until boiling and cook five minutes longer.

If liked, two tablespoons cream and one teaspoon lemon juice may be added just before using.

To make a sweet sauce, omit seasonings and add one tablespoon sugar or honey and one half teaspoon of vanilla or lemon extract, or a little powdered nutmeg or ginger.

Apple Ice Cream

2 pounds apples

1 cup (1/2 pt.) water

1 inch cinnamon stick

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

1 lemon

1 orange

2 cups (1 pt.) cream or evaporated milk

2 cups (1 pt.) custard

Core, peel, and cut up apples and put them into saucepan with water, cinnamon, sugar, grated rinds and juice of orange and lemon. Cool until perfectly soft, rub through a sieve, and when cool, add cream and custard. Freeze and serve in dainty glasses.

Brown Bread Ice Cream

1 1/4 cups (5 ozs.) dried brown bread crumbs 3 cups (1 1/2 pts.) evaporated milk 3 cups (1 1/2 pts.) water

1/4 teaspoon salt 3/4 cup (6 ozs.) sugar or honey 1/2 teaspoon lemon extract 1 teaspoon vanilla extract

Soak bread crumbs in milk and water twenty minutes, then rub through a sieve, add salt, sugar, and extracts, and freeze.

Cafe Frappe

4 cups (1 qt.) strong black coffee 1 cup (1/2 lb.) sugar or honey

2 cups (1 pt.) double cream or whipped evaporated milk

1 teaspoon vanilla extract

Strain and cool coffee and add whipped cream, sugar, and vanilla. Turn into a freezer, pack in ice and salt, and let ripen two hours. Serve in tall glasses with lady fingers. If liked, whipped and sweetened cream may be piled on top of each glass.

Coffee Mousse

2 eggs

1/2 cup (1/4 lb.) sugar or honey

1 cup (1/2 pt.) strong coffee

4 cups (1 qt.) cream whipped, or evaporated milk whipped 1 teaspoon vanilla extract

Beat eggs and sugar or honey until thick, put them with coffee into a double boiler, and cook until mixture thickens. When cold, add cream and extract. Pack in mold and allow to ripen four hours.

Chocolate Ice Cream

1 1/2 squares (1 1/2 ozs.) chocolate, unsweetened 1 cup (1/2 lb.) sugar or honey 1 pinch salt

1 cup (1/2 pt.) water

4 cups (1 qt.) cream or evaporated milk

2 teaspoons vanilla extract

Put chocolate into upper pan of a double boiler over hot water, add water, and stir until mixture is smooth. Remove from fire, and add cream, sugar, salt, and vanilla. Dissolve and freeze, using three parts crushed ice to one of rock salt. Serve in dainty glasses with a spoonful of whipped and sweetened cream on top.