Caramel Ice Cream

1 pint milk 1/4 cup flour 1 1/2 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 1 pound sugar

Grated rind of 1 lemon 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

1/2 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.

Orange Ice

2 cups sugar 1 quart water

Juice of 5 or 6 oranges Juice of 2 lemons

Grated rind of 2 oranges

Boil the sugar and water for ten minutes; add the juice and rind and let stand until time to freeze. Strain and freeze.

Lemon Ice

3 pints water Juice of 6 lemons

3 cups sugar Whites of 2 eggs

Let the sugar and water boil together for ten minutes; add the lemon juice; strain and cool. When partly frozen add the beaten whites of the eggs.

Pineapple Ice

3 pints water 1 pound sugar

1 pineapple Juice of 2 lemons

Whites of 2 eggs

Boil the sugar and water; add the grated pineapple and lemon; strain through a fine sieve and freeze. When partly frozen add the whites of eggs well beaten.

Currant Ice

2 cups sugar 1 pint water

3 cups currant juice Whites of 2 eggs

2 tablespoons powdered sugar

Boil the sugar and water for fifteen minutes; when cool add the currant juice; strain and freeze. When nearly frozen add the whites of eggs beaten to a stiff froth with the powdered sugar.

Frozen Cherries

2 quarts pie cherries

2 pounds sugar

1 quart water

Wash and stone the cherries; cover them with the sugar and let stand one hour. Add the water and freeze.

Frozen Strawberries

1 quart strawberries 1 pound sugar

Juice of 1 lemon 1 quart water

Wash, drain and mash the berries; cover them with the lemon and sugar and let stand for one hour. Add the water; stir until the sugar is dissolved, and freeze.