Three quarts of new milk, scalded. While boiling, add six tablespoonfuls of cornstarch, dissolved in cold milk, five coffee-cupfuls of lump sugar, three eggs, yolks and whites beaten separately, and added just before taking off the fire; add a piece of butter the size of an egg; strain through a sieve and flavor with vanilla or lemon. To this put two quarts of cream, whipped to a froth, make it pretty sweet, as much of the sweetness freezes out. Pineapple, strawberry, raspberry and all other kinds of cream, may be made in the same way, allowing one quart of juice of any of the fruit named, to a gallon of cream. Some object to cornstarch, in this case use arrowroot; it makes a very much smoother cream then when it is all made of eggs.

Nice Ice Cream

Two quarts of rich milk, three tablespoonfuls of arrowroot, the whites of six eggs, or three whole ones, two coffeecupfuls of sugar, flavor to taste. Boil the milk, thicken it with the arrowroot, add the sugar and pour the whole upon the eggs. When cold, freeze.

Eggless Ice Cream

Five pints of milk, three teacupfuls of sugar, four tablespoonfuls of arrowroot; wet the arrowroot with a little cold milk, scald the milk by putting it in a tin pail and setting it in a pot of boiling water, let boil and stir in the sugar and arrowroot; strain, let cool, flavor and freeze.

Ice Cream - Very Fine

Boil one teacupful of arrowroot mixed smooth with milk, and two quarts of milk; when cold, add two quarts of cream, and the whites of five eggs, beaten to a stiff froth with the cream, flavor to taste, four coffeecupfuls of sugar, and freeze.

Ice Cream - Made Of Cream

Two quarts of pure cream, one pound of powdered sugar, whites of four eggs. Flavor to taste.

Chocolate Cream

One quart of cream, two teacupfuls of powdered sugar, yolks of six eggs, white of one egg, zest of lemon, a piece as large as a nickel cent, one bar of chocolate. Scrape the chocolate very fine, and put it with the eggs and sugar; stir or beat until the mixture is complete, and add the cream by degrees. Pour into a milk boiler, and stir until the cream is thick enough to stick to the spoon; then pour the contents into an earthen dish, and set it in a very cold place. The boiling of the cream is of great importance, and requires particular attention, especially when no milk boiler is at hand, and the cream is boiled over an open fire. In this case, as soon as the cream begins to stick to the spoon, the pan must be immediately withdrawn. The flavoring should be added after the cream is boiled. Before freezing, it is best to pass it through a hair sieve.

Biscuit Glace

One and one-half pints of cream, four ounces of macaroons, six ounces of white sugar, the grated rind of one orange, and the juice of two. Beat the cream on ice until it hangs to the beater, then add the sugar, oranges, and the macaroons (grated and put through a sieve). Freeze like ice cream, and afterward put into moulds.

Coffee Ice Cream

Is made the same as chocolate, using coffee instead of chocolate. Tie two coffeecupfuls of fresh, ground coffee in a piece of thin muslin, and boil in the milk for half an hour, then take it out and make as before directed.

Lemon Ice - Very Fine

For the Syrup. - Take twelve pounds of white sugar, twelve pints of water, one egg, beaten to a froth, and a piece of lemon peel; boil this ten minutes, and bottle this syrup up, and when wanted for use, take one pint of clarified sugar to one quart of ice water, and the juice of four lemons; strain it through a sieve, and freeze as you would cream. Currant, strawberry, pineapple, orange, or raspberry ice, is made the same way, using one pint of juice, one of clarified syrup, and one pint of ice water. You can double this recipe as many times as you like.

Orange Ice

One and one-half pints of water, one pint of sugar, juice of eight oranges, juice of two lemons, whites of four eggs, beaten very light. Grate a little orange peel, boil the sugar and water together fifteen minutes, pour over the eggs, boiling hot, stirring all the time; then add the juice, which must be strained. When cool, freeze.

Banana Cream

Take one box gelatine, and dissolve it in about one teacupful of cold water; three pints of sweet milk, two and one-half tea-cupfuls of sugar. Boil, and when boiled, dip out as much of the hot milk as will finish dissolving the gelatine. When all is dissolved, pour in the rest of the milk and boil ten minutes; when cold, but not stiff, stir in six bananas, which have been previously broken up with a silver fork. Mix well, and set away on ice. An hour before dinner, the next day, take a quart of rich cream, sweeten to taste, flavor with vanilla, and whip to a stiff froth. Put the mixture you made the day before in the bottom of a glass dish, and put the whipped cream on top.

Orange Suffles

Cover the bottom of a large glass dish with sliced oranges, strew over them some powdered sugar, then a thick layer of co-coanut, in alternate layers, till the dish is full, heaping cocoanut on top.

Orange Cream

One pint of orange juice, put to it the well beaten yolks of six eggs, and the whites of four; beat these well together, and add to it one pound of fine sugar; set it over a slow fire, keep stirring it all one way, and when it is nearly boiling, take off the cream and let it get cold, then freeze.