Maccaroon Ice Cream

2 pts. cream.

4 ozs. maccaroons.

2 oranges. 4 ozs. sugar.

Whip the cream and sweeten, put into freezer, when nearly frozen add the pounded maccaroons with the grated rind of 1 and the juice of 2 oranges, freeze firm.

Maraschino Ice Cream

3 pts. cream. Whites of 3 eggs.

1 1/2 glasses maraschino. 5 ozs. sugar.

Whip eggs and sugar, add whipped cream. Put into freezer and when partly frozen add the maraschino. If this is not sweet enough add 2 more tablespoons of sugar.

Milk Sherbert

1 1/2 pts. cream or milk. 1 lb. sugar. White of 1 egg.

Peeling of 1 lemon grated. Juice of 2 lemons.

Scald milk or cream with lemon peel and sugar, then freeze. When nearly frozen add the whipped white of egg and lemon juice.

Nut Cream

1/2 lb. almonds (minced). 1/2 lb. chopped walnut. 1/2 lb. chopped pecans.

1 wine glass brandy.

2 qts. cream.

3 cups sugar.

Whip cream and stir in nuts, sugar and brandy. Freeze.

Orange Sherbert

1 doz. oranges. 4 lemons.

2 tablespoons milk.

1/2 lb. sugar. 1 1/2 pts. water.

Boil sugar and water together with the grated rind of 1 orange and 1 lemon and boil until thick. When cold put in orange and lemon juice. Just before freezing add the milk. A pinch of saffron dissolved in a little alcohol gives a pretty color. Serve in orange skins.

Peach Or Apricot Cream

1 qt. cream.

2 doz. peaches or 1 can peaches or apricots. 1 cup sugar.

1 pt. milk.

If fresh fruits are used, crush with sugar, add milk and cream; if canned fruits are used, boil the juice with sugar and pour while hot over the canned fruit before crushing. Freeze.

Peach Water Ice

1 1/2 lbs. soft peaches.

1 qt. water.

3 kernels of peaches, pounded and put in ice water.

Juice of 1 lemon. 4 ozs. sugar.

Boil the sugar in water with the peach kernels, when cold add peaches and press through a sieve, then add lemon juice. Freeze.

Pineapple Sherbert

1 pineapple.

8 ozs. sugar.

1 pinch saffron dissolved in a tablespoon alcohol.

3 pts. water. Juice of 3 lemons.

Chop pineapple fine. Boil sugar and water with lemon juice, when cold put in pineapple and saffron. Freeze and serve in pineapple skins.

Pistache Ice Cream

2 qts. cream.

2 1/2 ozs. blanched almonds.

A little green vegetable coloring.

3 eggs.

7 ozs. sugar.

Pound almonds very fine and cook with sugar in 1 pt. cream, when cold add the coloring, whites of eggs and the rest of the cream. Freeze.

Strawberry Ice With Whipped Cream

3 qts. strawberries.

3 cups sugar.

1 qt. whipped cream.

2 lemons. 2 cups water.

Crush berries with sugar, add water and lemon juice; let it stand several hours. Freeze and serve with whipped cream.

Tutti-Fruitti Ice Cream

1/4 lb. crystalized cherries. 1/4 lb. crystalized figs. 1/4 lb. citron. 1/4 lb. blanched almonds.

1/4 lb. crystalized pineapple 2 qts. cream. 1 cup powdered sugar. 1 wine glass maraschino.

Whip cream, add sugar and freeze. When nearly frozen put in the fruits, nuts and maraschino.

Vanilla Ice Cream With Hot Chocolate Sauce

1 qt. sweet cream.

1 1/2 pts. milk.

1 vanilla bean (split)

8 ozs. sugar. Yolks of 4 eggs.

Boil milk with vanilla bean and stir in eggs and sugar well beaten. When cold add the whipped cream and freeze. Serve with hot chocolate sauce.