Vanilla Ice Cream

4 cups of cream. 1 cup of sugar.

1 tablespoonful of vanilla. 1 egg.

Beat the egg until foamy, then beat in the sugar, add flavoring and cream; freeze.

Lemon Ice Cream

Make the same as vanilla, omitting the vanilla, and adding the juice of one lemon. Decorate the ice cream with preserved lemon peel.

Orange Ice Cream

4 cups heavy cream. 1 cup orange juice. Juice of one lemon.

13/4 cups of sugar. 1 egg.

Beat the sugar and egg together, add the orange and lemon juice, and just before freezing mix it with the cream.

Pineapple Ice Cream

4 cups heavy cream.

1 1/2 cups sugar.

1 cup grated pineapple.

Juice of one lemon.

1 egg. More sugar if necessary.

Mix all together, beating the egg and sugar till light; add the pineapple and lemon, and cream just before freezing.

Peach And Apricot Ice Cream

4 cups cream. 1 egg-

1 cup of the fruit pulp. Sweeten to taste.

Beat the egg} mix all together, freeze.

Coffee Ice Cream

4 cups heavy cream. 1 cup sugar.

1 cup black coffee. 1 egg.

Beat the egg, add sugar, cream and coffee, freeze.

Walnut Ice Cream

4 cups cream. 1 cup sugar. 1 egg.

1 cup walnut meats chopped fine.

The walnut meats can be soaked in a little sherry wine one hour before freezing if liked. Beat egg, add sugar and cream, and freeze. When frozen, stir in the nuts.

Ginger Ice Cream

4 cups cream.

1 egg.

1/2 cup sugar.

1 cup preserved ginger cut in small pieces.

Beat the egg, add sugar and cream, freeze. When nearly frozen add the ginger.

Almond Ice Cream

4 cups cream. 1 cup sugar. 1 egg.

2 teaspoonfuls vanilla. 1 teaspoonful almond.

Color green with coloring paste, mix and freeze.

Rice Ice Cream

Cook one-half cup of rice till very tender, with the yellow rind of half a lemon. Make a vanilla or lemon ice cream. When frozen, stir in the rice. Make this cream fully an hour before serving.

Marshmallow Ice Cream

Cook one cup of sugar, one-half cup of water until it threads; then pour over the stiffly beaten white of one egg, adding a little at a time and beating all the time; then stir into the mixture one-half pound fresh marshmallows that have been broken in fine pieces; one teaspoonful of vanilla, speck of salt, stir into one quart of cream and freeze.

Neapolitan Ice Cream

Make a vanilla ice cream; pack one-third of it in a mould. Mix one square of Baker's chocolate with another third; pack that in the mould; add a tea-spoonful of almond to the last third and color green with coloring paste; pack smoothly over the chocolate, cover the mould securely; pack in ice and salt for two hours.

Caramel Ice Cream

Cook three-fourths of a cup of sugar to a caramel and dissolve with one-half cup of hot water; add the water gradually and let remain on the back of the stove until the caramel dissolves. When cool, add it to one quart of cream, one-half cup of sugar and one beaten egg; freeze.