To one quart of strong black coffee add four tablespoonfuls of sugar and a cupful of cream. Pack in a freezer and proceed as with ice-cream. Serve in glasses.

GINGER ICE-CREAM. Make a custard as directed for Delmonico Ice-Cream, and, when half frozen, stir in a cupful of preserved ginger minced very fine with two tablespoon fuls of syrup from the preserves. Cover the freezer and freeze until firm.

GINGER ICE is made by adding the minced preserved ginger to two quarts of lemon or pineapple ice.