Banana Ice Cream

Mrs. Beardsley.

2 cans cream.

5 eggs.

4 cups sugar.

2 tablespoons flour.

5 large cups water vanilla bananas.

Boil flour in water. Beat together eggs and sugar. Mix with cream and when cool add vanilla and bananas cut fine. Freeze.

Biscuit Glace

1 pint sweet cream, yolks 4 eggs.

1 cup powdered sugar vanilla.

Beat cream stiff; beat egg yolks, then cream with sugar and pour into cream. Flavor with vanilla and freeze.

Caramel Cream

Mrs. Kincaid.

2 cups sugar, 1 can cream vanilla to taste ,2 1/4 cups water.

4 eggs ,1 1/2. cups nuts.

1 teaspoon cornstarch.

Boil one cup of sugar with one fourth cup water until a thick syrup. Brown, but be careful not to burn. To one half can of cream add two parts of water. Place on the fire and when it boils, add heaping teaspoon of cornstarch. When done, add the yolks of four eggs, well beaten, with one cup of sugar. Remove from the fire and add the boiling hot syrup; stirring until all has been dissolved. Flavor with vanilla, and add nuts, finely chopped. When half frozen, add half a can of cream and the whites of the eggs well beaten. A most excellent cream.

Catawba Pudding

1/2 package gelatine, 1 pint whipped cream, 1 cup pulverized sugar, 1 cup grape juice.

1/2 cup boiled rice.

1/4 cup chopped figs.

1/4 cup chopped dates,, 1/2 cup cold water.

Soak gelatine in half a cup of cold water and melt over hot water. Mix with other ingredients. Freeze.

Chocolate Ice Cream

Place cocoa in pan to heat (without burning) with one tablespoon of hot water. When the consistency of paste, add to plain ice cream and freeze.

Chocolate Sauce For Ice Cream

Mrs. Gibson.

1 cup sugar, 1/5 cake chocolate.

chopped nuts.

Boil together sugar and chocolate with enough water to make a thick syrup. When cold, chopped nuts may be added. Pour over ice cream when serving. Delicious.

Hot Chocolate Sauce For Ice Cream

Mrs. C. E. Smith.

2 ounces Baker's chocolate ,2 cups light brown sugar, 1 inch length cinnamon bark.

1/2 cup milk.

butter size of walnut vanilla.

Melt chocolate over hot water; add sugar, cinnamon, milk and butter; cook until it will form a soft ball when dropped on ice. Remove the cinnamon and add a little vanilla. Serve hot, pouring a little sauce on each dish of vanilla ice cream.

Cocoanut Ice Cream

Mrs. Sullivan.

Add grated cocoanut to vanilla ice cream. Very delicious.

Five-Three

Mrs. Sullivan.

3 lemons, 3 oranges, 3 bananas.

3 cups sugar, 3 quarts water whites, 3 eggs.

Preserved cherries or pineapple.

Mix the juice of lemons and oranges with the fine banana. Put in freezer with water and sugar. Mix thoroughly. When half frozen beat the egg whites to stiff froth and stir into the sherbet. Finish freezing and serve with preserved cherries or pineapple.

Grape Ambrosia

4 cups water, 2 cups milk, 1 cup grape juice, 1/2 can grated pineapple.

juice 3 lemons.

2 cups sugar, whites 4 eggs.

Mix milk with water, sugar and fruit; partly freeze; add the beaten white of eggs and continue to freeze until hard.

Lemon Ice

Mrs. E. C. Stuntz.

juice 4 lemons, 3 cups milk.

3 cups sugar, 2 eggs.

Freeze milk and sugar; add lemon juice and well beaten whites of eggs just before you finish freezing. Very delicious.

Lemon Sherbet - No. 1

Mrs. Trowbridge

1 pound sugar, 1 quart water.

6 lemons (juice of 6 grated rind of 1), whites 5 eggs.

Add grated rind of one lemon to sugar. Add water and let boil five minutes. When cold add juice of six lemons. When partly frozen add well beaten whites of eggs.

Lemon Sherbet - No. 2

Mrs. Sullivan.

2 cups sugar, 1/2 cup water, whites 2 eggs.

4 lemons.

2 oranges.

2 quarts water.

Boil sugar in one half cup of water until the syrup threads; beat the whites of eggs to a stiff froth; stir into this the thick syrup and put in freezer with the juice of lemons and oranges and two quarts of water. Freeze.

Lemon Sherbet - No. 3

Mrs. Seybolt.

4 lemons, 1 pint sugar.

whites 4 eggs, 1 quart boiling water.

Shave off the peel from two lemons in thin wafer like shavings, being careful not to get the white part. Put parings in a bowl, add the boiling water and let stand ten minutes, closely covered. Add the juice and sugar to the water. (More sugar if necessary). Mix well, and when cold, strain into the can and freeze. The addition of beaten whites of two eggs when half frozen adds to the recipe.

Frozen Mangoes

Mrs. G. W. Wright.

6 large mangoes, 1 1/2, cups sugar.

4 cups distilled water, 2 teaspoons lemon juice.

Peel mangoes and cut pulp from seeds; cut in small pieces and mash; make syrup of sugar lemon juice and water, add mangoes and freeze. If desired add well beaten whites of two eggs when almost frozen.

Mango Ice Cream

Mrs. G. W. Wright.

6 large mangoes, 1 1/2 cups sugar.

2 cups cream.

2 cups distilled water.

Peal mangoes, cut from seeds in small pieces and mash.

Make syrup by boiling sugar and water fifteen minutes, strain, add mashed mangoes, cool and freeze. When partially frozen add beaten cream.