Vanilla Ice Cream No. 1

1½ cups milk

¾ cup sugar

1 tablespoon flour

1 egg

1 pint cream

2 teaspoons vanilla

Bring the milk to a boil. Beat the egg; add the flour and half the sugar; stir into the boiling milk and put over the fire. Cook until it thickens; add the cream and the rest of the sugar; set aside to cool; add the vanilla and freeze.

Serve plain or with berries or with hot or cold chocolate sauce.

Vanilla Ice Cream No. 2

3 pints thin cream 1½ cups sugar

1 vanilla bean or 1 tablespoon extract

Scald the cream with the sugar, using part milk if the cream is very rich. When cold, add the flavoring and freeze.

To prepare the bean put it in a small kettle; cover with water and let simmer until the water is half gone, keeping the kettle covered all the time. Remove from the fire; scrape each piece of bean with a blunt knife, mixing the seeds and pulp with the water and using all for the flavoring.

Economical Ice Cream

1 quart milk 1 cup sugar

2 eggs

2 level tablespoons flour

1 saltspoon salt

2 teaspoons vanilla

Make a boiled custard, following the usual directions, and freeze. If desired, fresh fruits, thoroughly mashed and sweetened, may be added instead of vanilla.

Flowering Ice Cream

Procure new flower-pots, about two and a half inches in diameter; wash thoroughly; fill with ice cream; cover with grated chocolate to represent soil, and stick a flower in each.

Chocolate Ice Cream

½ teaspoon cinnamon 2 ounces unsweetened chocolate

2 tablespoons sugar 2 tablespoons water

Custard

Mix the ingredients; heat and stir until thoroughly smooth; add them to a custard made as for Economical Ice Cream and freeze.

Tutti-Frutti Ice Cream

1 quart cream ½ ounce chopped almonds

½ pound sugar ½ pound preserved or candied fruit

Scald the cream and sugar; cool; add the nuts and fruits and freeze.

Bisque Ice Cream

3 pints thin cream ½ pound macaroons 1½ cups sugar 1 tablespoon vanilla

Soak the macaroons in cream; mash and add to the cream in which the sugar has been dissolved; then add the vanilla and freeze.

Coffee Ice Cream

3 pints thin cream Yolks of 3 eggs

1½ cups sugar 1 cup strong coffee

1 heaping tablespoon gelatine

Beat the eggs light; mix with the sugar; add one pint of the cream and make a custard. Dissolve the gelatine in the coffee and when cool add to the cream that remains; add the custard when cool; mix well and freeze. Half milk may be used if desired.

Caramel Ice Cream

1 pint millk

¼ cup flour 1½ cups sugar l egg

Pinch of salt

1 teaspoonful vanilla

1 pint cream

Heat the milk in a double boiler, saving a half cup to mix the flour and half of the sugar. Add these and cook for twenty minutes. Melt the second quantity of sugar until it is brown and syrupy; add to the cooked custard together with the beaten egg. Beat until free from lumps; cool and add the flavoring and cream.

Lemon Ice Cream

3 pints thin cream Grated rind of 1 lemon

1 pound sugar Juice of 2 lemons

Dissolve the sugar in the cream, reserving about one fourth of it to mix with the lemon. The lemon must not be added until just before the cream is put in the freezer.

Pineapple Ice Cream

3 pints thin cream ½ cup sugar

1 pint can grated pineapple

Add the pineapple to the cream and sugar; let stand for one hour and freeze.

Strawberry Ice Cream

3 pints thin cream 2 cups sugar

2 quarts berries

Wash and hull the strawberries; sprinkle them with sugar and let them stand. Mash thoroughly; mix with the cream and freeze.

Peach Ice Cream

3 pints thin cream 2 cups sugar

1 quart sliced peaches

Cover the peaches with the sugar; let stand, mash and add to the cream and freeze.