Peaches, Apricots And Grated Pineapple Frozen In The Can

Place a tin can of any of these fruits in a deep pail or tub, pack with ice and salt (two measures of ice to one of salt) for three hours. Open the can with the can opener, remove, without breaking, onto the serving dish, surround with whipped cream and serve.

Serve Ice Creams or Sherbets in champagne glasses with whipped cream on top, coloring the cream an opposite color from the frozen cream, using the juices of fruits or berries or jellies.

Lalla Rookh Or Frozen Egg-Nog

4 cups of cream.

4 eggs.

1 cup sugar.

1/2 nutmeg grated.

1/2 cup of rum.

2 tablespoonfuls of brandy.

Beat the eggs to a stiff foam, add the sugar and beat again. Mix with the cream nutmeg and a speck of salt and freeze; when frozen, stir in the rum and brandy.

Nesselrode Pudding

Make a vanilla ice cream with a rich, thick cream. Boil one cup of blanched French chestnuts until tender; mash through a puree sieve, one cup of mixed candied fruits cut in small pieces; moisten with two tablespoonfuls of maraschino, sherry or orange juice. Stir the fruit into the cream after it is frozen; let stand fully an hour before serving.

Sultana Roll And Claret Sauce

Line one-pound baking powder cans with pistachio ice cream, sprinkle with sultana raisins that have first been boiled for five minutes, then soaked several hours in brandy (drain from the brandy before using). Fill the center with whipped cream that has been sweetened and flavored; cover the top with pistachio ice cream; pack in ice and salt for two hours before serving. Serve with claret sauce.

Boil one cup of sugar and one-half cup of water to a thick syrup; when cool (not cold), add one-third cup of claret. Serve very cold over the sultana roll. Sherry may be used in place of claret.

Creme-De-Menthe Ice Cream

1 quart thin cream. 1 cup sugar.

1 egg.

1/2 cup creme-de-menthe.

Add sugar and beaten egg to the cream, a speck of salt and freeze. When frozen stir into it the creme-de-menthe. Pack for a while before serving.

Alaska Ice Cream

Dispose on a platter lady fingers or slices of sponge cake. Place on the cake a layer or mold of any kind of ice cream. Fully cover with meringue. Dredge with granulated sugar and set under the flame to brown quickly. Serve at once.

Peppermint Candy Ice Cream

Dissolve in one quart of hot cream one cup of peppermint stick candy crushed fine. Cool and add one beaten egg and more sugar if necessary. Freeze. Pack in mold or serve in glasses. Garnish with a little whipped cream with some of the crushed peppermint over the top.

Maraschino, Sherry, Port And Brandy Sauces

Make the same as claret sauce, using whatever liquor you like.

Sauces For Ice Cream

Can be made from sweetened whipped cream, chilled and flavored.

Ginger Sauce (Boston Cooking School)

Dilute two teaspoonfuls of corn starch with water and stir in one-fourth of a cup each of brandy and ginger syrup, and two tablespoonfuls of lemon juice; cook five minutes, then add one-fourth cup of finely-chopped ginger, a few gratings from the rind of a lemon and one teaspoonful of butter. Serve hot or cold.

Maple Sauce For Ice Cream

Boil two cups of maple syrup until quite thick, then add one-half cup of cream and a speck of salt; cook until it will form a soft ball when tried in cold water, then pour over the ice cream. Keep it hot by standing the dish in hot water until ready to use.

Hot Chocolate Sauce For Ice Cream

Mix one ounce of grated chocolate with one cup of sugar, add one-fourth cup of water, one-fourth cup of cream, speck of salt, cook till it will form a soft ball when tried in cold water. Serve at once, or keep hot by setting in hot water. This sauce may be used cold if preferred.

Hot Coffee Sauce For Ice Cream

Boil one cup of sugar and half a cup of cream for five minutes, with a speck of salt, then add one cup of strong black coffee; boil for ten minutes, or until it becomes a thick syrup.

Hot Raspberry And Strawberry Sauce

Boil one cup of sugar, two cups of fruit juice and one tablespoonful of lemon juice to a thick syrup. Serve hot or cold.

Hot Orange Sauce For Ice Cream

Mix with one cup of orange juice and the juice of one lemon one teaspoonful of corn starch that has been dissolved in a little cold water, one cup of sugar; cook to a thick syrup, strain, and serve hot or cold.