Make a quart of rich ice cream and flavor with almond. When frozen hard take up and cut into cakes. Line the bottom and sides of the freezer with these. Reserve one-fourth for a cover. Fill the center with layers of sliced peaches and thick whipped cream. Cover with the reserved cream and let the freezer remain in ice and salt an hour. Dip quickly into warm water and turn out carefully.
Put together one quart of thick cream, one gill of clear, strong coffee and a cupful of fine white sugar. Whip all light in a cream churn, or with any other appliance you have for whipping cream. When stiff and light put into a mold that will fit in a freezer, and bind a strip of cloth or several folds of tissue paper about the top of the mold so as to keep the salt water from getting in. Put the mold into a freezer tub and surround it with fine ice and rock salt, well packed down. It should stand in this for at least three hours. As a rule it is served heaped in glasses or cups.
With a silver spoon mash a quart of red raspberries and stir into them a pound of granulated sugar. Set in a cold place for several hours while you soak half a box of gelatine in a half a pint of cool water. When the gelatine has soaked for two hours turn it into a saucepan, pour over it a cupful of boiling water, and stir until dissolved. Rub the berries and sugar through a fine colander into the dissolved gelatine, and again set it in a cold place for an hour or two. Meanwhile, beat a pint of sweet cream stiff. (This will make about a quart of whipped cream.) When the gelatine mixture is cold beat the whipped cream into it, put into a freezer and freeze.
Crush a quart of fruit to a pulp and cover it with a pint of granulated sugar. Pour on this a half pint of cold water and the unbeaten whites of five eggs. Mix and turn into the freezer. The grinding process will whip the contents into frozen foam, light yet firm.
Peel, seed and chop five oranges fine, and cover them with two cupfuls of granulated sugar. At the end of half an hour peel and chop five or six bananas, and stir immediately into the sugared oranges. Now add a pint of cold water and the unbeaten whites of five eggs. Turn into the freezer and grind until you have a frozen fruit froth.
Mash two quarts of strawberries to a pulp, add to them a pint of sugar, a pint of water, the juice of two lemons and the unbeaten whites of six eggs. Turn into the freezer and freeze. The turning of the dasher will beat all to a foamy and delicious "surprise."
Whites of six eggs. Six tablespoonfuls of powdered sugar. Two-quart brick of ice cream. A thin sheet of sponge cake.
Make a meringue of the egg whites and the sugar, cover a board with white paper, lay on the sponge cake, turn the ice cream out upon the cake (which should extend one-half inch beyond the cream), cover with the meringue, and spread smoothly. Place on the oven grate and brown quickly. The board, paper, cake and meringue are poor conductors of heat and prevent the cream from melting. Slip from paper on ice cream platter.