Raspberry Ice Cream

Raspberries, 1 quart. Sugar, 1/2 pound.

Cinnamon, 1 teaspoon. Cream, 1 pint.

Press the raspberries through a sieve and add to the cream, with the sugar and cinnamon. Put in freezer and turn till thick and smooth, then pack for 2 hours.

Ginger Ice Cream

Egg yolks, 8. Sugar, 1 1/2 cups. Boiling milk. 2 cups.

Orange extract, 1 teaspoon. Preserved ginger, 1 cup. Lemon juice, 1 tablespoon.

Ginger syrup, 1 tablespoon.

Beat egg yolks to a thick cream and add sugar and remaining ingredients in order given. Chop ginger fine before adding.

Peach Ice Cream

Peaches, 12. Sugar, 1 cup.

Eggs, 2. Cream, 1 quart.

Pare the peaches and chop fine, then mash thoroughly. Beat the eggs, add sugar and cream and heat together in a double boiler till it begins to thicken. Remove from fire, cool and freeze. When partly frozen add peach pulp and finish freezing. Pack and leave to ripen for 2 hours before serving.

Currant Ice Cream

Milk, 1 quart. Sugar, 3/4 cup. Egg, 1.

Vanilla, 2 teaspoons. Cream, 1 pint. Currants, 1 pint.

Cook milk, sugar and well beaten egg in double boiler for 25 minutes. Cool, add vanilla and cream. Wash and stem the cur-rants, sprinkle well with sugar and let stand 1 hour. Mash, and press through a fine sieve to remove seeds. Freeze cream mixture slightly, add currant juice and finish freezing.

Frozen Custard

Egg yolks, 6. Egg whites, 4. Milk, 1 quart. Salt, a pinch.

Sugar, 3/4 cup. Heavy cream, 1 pint. Powdered sugar, 3 tablespoons. Vanilla flavoring, 3 tablespoons.

Make a custard of the egg yolks, milk, salt and sugar and boil in a double boiler till of the right consistency. Let cool, then add the cream, egg whites, beaten stiff, with the powdered sugar, and vanilla. Stir all together and freeze. Clara W., Boston.

Pineapple Cream

Canned pineapple, 1 cup. Banana, 1. Lemons, 3.

Sugar, 2 cups. Milk, 2-3 quart. Thick cream, 1/2 pint.

Chop pineapple and measure, mash banana fine, and extract the juice of the lemons. Mix ingredients in order given and freeze as for any ice cream. C. W. B., Wollaston.

Frozen Strawberries

Ripe strawberries, 3 quarts. Sugar, 2 pints.

Heavy cream, 2 pints. Egg whites, 2.

Wash berries, hull and place in a deep bowl. Add sugar and set in a warm place till they melt together, stirring carefully once in a while. Then add the cream and the stiffly beaten egg whites and freeze. Serve in glasses with a spoonful of whipped cream on top. Garnish with whole strawberries.

Frozen Peaches

Peaches, 1 quart. Sugar, 2 cups.

Water, 4 cups. Lemon, 1.

Egg whites, 2, or cream, 1/2 pint.

Rub very ripe peaches through a sieve, add sugar, water and juice of the lemon. When sugar is dissolved freeze. When partly frozen stir in the stiffly beaten egg whites or the cream whipped.