1/3 cupful sugar nuts green. coloring
To the stiffly whipped cream add sugar, flavoring and coloring (which may be purchased at drug or candy store). Serve the ice cream in sherbet cups, put the sauce on top and sprinkle with a few finely chopped nuts.
1/2 cupful milk 1 cupful sugar
4 tablespoonfuls melted chocolate
Boil for ten minutes three-fourths of a cupful sugar and one-half a cupful of water. Put a pint of strawberries through a sieve. When syrup is cold, add the berries and one-half teaspoonful vanilla. Serve with vanilla ice cream.
1 cupful grape juice 1 cupful milk
1 1/3 cupfuls sugar juice of 1 lemon
Allow the milk to become very cold in the freezer before adding the other portions, then freeze.
1 quart milk 2 1/2 cupfuls sugar juice of 2 lemons juice of 1 orange
Strain orange and lemon juice, add sugar and melt over fire. When melted, set out to cool. Have the milk thoroughly chilled in the freezer and when the juices are cold, add to the milk and freeze in the usual way.
If ice is not obtainable, put in a box about three feet square, coarse salt to the depth of five inches. Keep it moist to set milk, butter and food in.
To prevent dishes slipping when placed on ice in the refrigerator, first place a newspaper over the ice.
Put the butter in a small pan, and set this small pan in a larger pan which contains enough water to reach the top of the butter pan. Put two tablespoonfuls of salt in this water. Place a flower pot in the water and after it has absorbed all it will hold, invert it over the butter. Re-soak the flower pot occasionally.
Heat a stove poker and melt a small hollow in the center of a large block of ice. Keep punch ready to fill in this hollow as fast as it is used.