In Making Desserts in a Mold:

Have the mold very cold before pouring in the mixture. Fill very full so that mixture will be forced down into the mold when the cover is put on. Smooth the top before putting on lid and cover the mixture with two layers of waxed paper, this will help to hold the lid tight Completely bury the mold in a mixture of three parts ice to one part coarse salt Table salt will not give results and is wasteful. To Prepare Desserts in the Pans of Iceless Refrigerators: Thin ice creams with a small percentage of cream are not satisfactory in iceless machines since there is no opportunity for stirring the mixture and breaking up the little ice crystals. Rich ice creams are especially good when frozen in these pans. Beat the cream very stiff and add a small amount of dissolved gelatine to overcome the formation of ice crystals. All desserts that are packed in ice ordinarily, may be made satisfactorily in an iceless refrigerator. Desserts should freeze in from five to seven hours unless the machine is set below the average ice-cube forming temperature.

Vanilla Ice Cream

2 cups milk

1 cup sugar

2 tablespoons flour 2 egg yolks

1 teaspoon gelatine 1 1/2 pints heavy cream

2 teaspoons vanilla

Scald the milk in a double boiler and add the sugar and the flour mixed together. Cook fifteen minutes. Add the yolks, beaten, and cook for two minutes more or until the spoon coats.

Soak the gelatine in one tablespoon cold water for five minutes. Add the gelatine to the milk mixture and then chill. Whip the cream stiff and fold into the cold mixture. Add the vanilla and a speck of salt. The salt brings out the flavor. Pour into refrigerator tray and stir every half hour until the ice cream starts to stiffen.

Chocolate Ice Cream

Melt three ounces of chocolate in one-quarter cup hot water and stir until smooth. Add to the vanilla ice cream mixture. Crushed Fruit for Ice Cream If the fruit is very juicy, add one-quarter teaspoon more gelatine to recipe. If the fruit is bland, add juice of one lemon. Mix the fruit with the Vanilla Ice Cream as much or little as desired.

Apricot Marshmallow Ice Cream

Drain one can apricots, put through food chopper. Combine with the juice of one lemon, add a dash of salt and one-half cup of sugar. Cook five minutes. Drop in ten marshmallows, cut in pieces, when cool fold in one cup cream whipped. Place in mold and pack in ice and salt.

Fudge Sauce for Ice Cream

1 1/2 cups water

1  cup sugar

2 squares bitter chocolate

1 teaspoon vanilla

Pinch of salt

1 tablespoon cornstarch

Boil the sugar and water about two minutes and add the corn' starch dissolved in a tablespoon of cold water. Stir smooth. Melt the chocolate and add to the syrup; cook two or three minutes and add vanilla. Serve hot over ice cream.

Butterscotch Sauce

1 cup brown sugar

4 tablespoons butter

1 teaspoon cornstarch

Pinch of salt 1/4 cup water

1 teaspoon vinegar

Dissolve the cornstarch in cold water, mix with the sugar and boil all in a saucepan until a soft ball forms when a drop of sauce is put in cold water. Serve hot over ice cream.