Macaroon Ice Cream

Make a vanilla ice cream, using four cups of cream. Roll half a dozen macaroons to a powder, soak in sherry for ten minutes, add to the cream after it is frozen. The sherry may be omitted if desired.

Fresh Fruit Ice Cream

Make a plain ice cream, the same as for vanilla ice cream, omitting the vanilla. Use two cups of the fresh fruits and pulp; sweeten to taste. In using raspberries for raspberry ice cream, it is better to cook them for about five minutes, then they will mash through a sieve more easily.

Pistachio Ice Cream

4 cups cream. 1 cup sugar.

1 egg.

2 teaspoonfuls vanilla. 1 teaspoonful almond.

Green vegetable coloring.

Beat the egg, add sugar, cream and flavoring; these two flavorings give the flavor of pistachio, and color with a little of the coloring that has been dissolved in a little of the cream.

Frozen Pudding Or Tutti-Frutti

Make a vanilla ice cream, using heavy cream. To one quart of the ice cream add, after it is frozen, one cup of candied plums, apricots and cherries (one cup all together) that have been cut in fine pieces and soaked in sherry or maraschino, with a tablespoonful of brandy, if cared for, for one hour. Turn in a mould, pack in ice and salt two hours before serving, or serve from the freezer.

Plum Pudding Glace

Make one quart of chocolate ice cream, and add one cup of the fruits, as given in frozen pudding.

Frozen Elliott Pudding

Make a vanilla ice cream. Line a melon mould with macaroons that have first been dipped lightly in sherry; spread them over with apricot jam, fill up the mould with the vanilla ice cream, pack in ice and salt for two or three hours before serving. This pudding can be served with a brandy sauce.

Frozen Bananas

1 dozen bananas.

2 cups of sugar. 2 cups of water.

Juice of three oranges. 2 cups heavy cream.

Boil the water and sugar five minutes, cool, then add the bananas, which should be mashed to a pulp, and juice of oranges; freeze. Just before it is frozen add the cream, which has been whipped stiff. Any fruit can be used in this way. This will serve fifteen people.

Orange Delicieuse

Boil together for ten minutes three cups of sugar and one and one-half cups of water; cool, add three cups of orange juice. Scald in double boiler one and one-half cups of cream; when scalded, add the beaten yolks of three eggs; cook till it coats the spoon (about five minutes). When cold, mix with the syrup; beat one cup and a half of thick cream and add to the other ingredients, then freeze at once. When nearly frozen, stir into it one-half cup of finely shredded orange peel. This will serve eighteen people. This receipt can easily be divided, using one or two thirds, as one likes.

Frozen Pineapple Pudding

Place on each side of a melon mould a nice slice of canned pineapple. Put one cup of the juice in a sauce pan with the yolks of four eggs (beaten slightly), stir until it begins to thicken; remove from the fire and beat with a Dover beater until cool, then add half a cup of grated pineapple and one cup of heavy cream beaten stiff. Fill up the mould with the mixture, pack in ice and salt for three hours. Oranges may be used in this way, filling the mould with orange ice cream and lining it with slices of orange.