Lemon Ice

1. One quart of water, juice of four lemons, one pound of sugar; strain the mixture, and just before freezing, add the beaten whites of two eggs.

2. One-half pint lemon juice, one-half pint of water, one pint of strong syrup. The rind of the lemon should be rasped off before squeezing, with lump sugar, which is to be added to the juice. Mix the whole together, strain after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and, as the ice is beginning to set, work this in with the spatula, which will much improve the consistency and taste. Orange ice the same.

Ice Cream

Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs; beat the eggs and sugar together as for cake, before mixing with the cream; flavor to suit the taste. Place the can in the freezer, and put in alternately layers of pounded ice and salt; use plenty of salt to make the cream freeze quickly; stir immediately and constantly, stirring rapidly as it begins to freeze, to make it perfectly smooth, and slower as it gets pretty stiff. As the ice melts draw off the water, and fill up with fresh layers.

Chocolate Ice Cream

For one gallon of ice cream grate fine about one-half cake of chocolate; make ice cream as for the recipe above; flavor with vanilla, and stir in the chocolate.

Strawberry Ice Cream

One quart of cream, one pint of strained strawberry juice, one pint of.sugar; mix the sugar and juice together, then stir in the cream.