Brick Ice Cream

Freeze the cream without any flavoring; when frozen remove the dasher; set a bowl in a pan of ice water; take about a pint of the frozen cream; mix it until it is creamy; add the flavoring desired; mix thoroughly and place in the bottom of the mould; mix another portion of the frozen cream with a second flavoring and spread it on top; continue until the mould is filled; seal and pack in ice and salt for an hour or more. To remove it from the mould dip into pan of boiling water; remove instantly and turn out the cream; or wrap the mould in a towel dipped in hot water; cut in slices to serve.

Vanilla Ice Cream

One pint of cream, One cup of sugar, Pinch of salt.

One-half cupful of water. Two teaspoonfuls of vanilla.

Cook the sugar in the water for five minutes; add to the cream; add the vanilla; let cool and freeze.

Caramel Ice Cream

One pint of cream, One-fourth cupful of water,

A cupful and a half of caramelized sugar.

Boil one cupful of sugar with the water, without stirring, until it begins to brown; then stir until a golden brown in color; add one-half cupful of water and stir until dissolved. To the cream add the salt and caramelized sugar and freeze.

Strawberry Ice Cream

One quart of berries, Two cupfuls of sugar,

Half a saltspoonful of salt, Three pints of cream.

Wash the berries; add one cupful of sugar and the salt and let stand; cook the other cup of sugar in half a cupful of water for five minutes; add the syrup to the cream; freeze the cream; when nearly frozen wipe off the cover carefully and add the crushed fruit; mixing it thoroughly with the cream; finish freezing and pack.

Neapolitan Ice Cream

One quart of cream, One quart of milk, Six eggs,

Two cupfuls of sugar, One-half saltspoonful of salt, Two tablespoonfuls of flavoring.

Beat the eggs until creamy; add the salt; cook the sugar in a half cupful of water for five minutes; scald the milk; add the syrup and pour the hot milk over the beaten egg; cook over boiling water until creamy, but not curdled; when cool add the cream and flavoring; freeze.

The addition of one tablespoonful of gelatine, softened with a little cold water and dissolved in the hot milk, makes the cream smoother and richer.

Nut Ice Cream

Almonds, walnuts, cocoanut or pistachio nuts, blanched and chopped fine or pounded to a paste may be added to any of the recipes for ice cream. Allow one pint of nuts to each quart of cream.

Nesselrode Pudding

One pint of chestnuts. One pint of boiling water, One pint of almonds. Yolks of six eggs, One tablespoonful of vanilla,

One pint of sugar,

One pound of French candies,

One pint of cream,

One pint of pineapple.

Shell, blanch and boil the chestnuts twenty minutes, or until soft; mash and rub through a sieve; blanch the almonds; chop fine and pound to a paste; boil the sugar and water together fifteen minutes; beat the yolks of the eggs until light; add to it the syrup; return to the fire and cook until it thickens; beat until cold; add the chestnuts, fruit, candies, almonds and vanilla, and freeze; pack and let stand two or three hours to ripen.

To blanch almonds or chestnuts, shell the nuts and pour boiling water over them; let stand two or three minutes; then throw them into cold water; remove the skins.

To Whip Cream

Very thick or very thin cream will not whip; the former will turn to butter and the latter will make a liquid froth.

Cream that will hardly pour should be deluted with equal quantity of milk before whipping. The cream should be icy cold. If you have not a whipping churn the simplest way to whip cream is to pour into a deep bowl; set in ice water and beat with a Dover egg-beater.

Pineapple Sherbet

One tablespoonful of gelatine, One pint can of pineapple, One pint of sugar,

One pint of water, Juice of one lemon.

Boil the sugar in a half cupful of water five minutes; cover the gelatine with cold water and let stand until softened; pour the hot syrup over the softened gelatine and stir until dissolved; to the pineapple add the pint of water and juice of the lemon; strain the dissolved gelatine into the mixture and freeze.

The whites of three eggs may be substituted in place of the gelatine, if desired. Any fruit juice may be substituted in place of pineapple.

Lemon Ice

One quart of water, Juice of six lemons,

Two cupfuls of sugar.

Cook the sugar in one cupful of water five minutes; add the quart of water and lemon juice and freeze.

Frappe

Freeze a fruit ice to a mush and serve in sherbet glasses.