Philadelphia Ice-Cream

Genuine Philadelphia ice-cream is made simply of cream, flavoring and sugar, neither arrowroot, gelatine nor eggs being used in its composition. The cream is first scalded and the sugar dissolved in it while it is hot. When raw cream is frozen the flavoring is not so pronounced, and the cream has a frozen, snowy taste and is not perfectly smooth and velvety. The cream may be either rich or thin, but milk of poor quality will not answer. If the cream is exceedingly rich, it may be difficult to freeze, and may contain grains of butter.

Vanilla Ice-Cream

To make enough for six persons, allow

One quart of cream.

One-half pint of sugar.

Two table-spoonfuls of vanilla.

Put the sugar and one-half the cream in a double boiler, and boil for ten minutes, stirring constantly. Remove the liquid from the fire, and set it away to cool. When cold, add the remaining cream and the vanilla, stir well, and freeze. The ice-cream should stand at least two hours after freezing before it is served.

Lemon Ice-Cream

The following will serve six persons :

One quart of cream.

Two-thirds of a pint of sugar.

Three lemons (rind of all and juice of two).

One orange (juice).

Mix the juice of the orange and the juice and rind of the lemons with the sugar, and set the mixture in a cold place for an hour. Scald the cream in a double boiler, and set it aside to cool. When the cream is cold, partly freeze it, then add the mixture of juice and sugar (the sugar should by this time be quite dissolved), and finish the freezing by turning the crank rapidly for five minutes.

Bisque Ice-Cream

One quart of cream. One-quarter pound of macaroons. Two stale "lady-finger" cakes. One-half pound of sugar. Four kisses.

One tea-spoonful of vanilla. One tea-spoonful of caramel.

Pound the macaroons, kisses and "lady-fingers," and put them through a colander. Place half the cream on the fire in a double boiler to scald, add to it the sugar, and stir until it boils. Remove the hot cream from the fire, add the rest of the cream, and when all is cold, turn it into the freezer, and freeze. When properly frozen add the vanilla, caramel and pounded cakes, and also five table-spoonfuls of sherry, if not objected to. Beat the whole until perfectly smooth, cover, and set away to ripen for two or three hours before using.

Orange Ice-Cream

One quart of cream.

Six oranges (juices of all, rind of one).

Three-quarters of a pint of sugar.

Set half the cream on the fire in a double boiler, add the sugar, and when the cream boils, remove it from the fire. When cold, add the rest of the cream and the orange juice and grated rind. Freeze, and do not use for three hours.

Pistachio Ice-Cream

One quart of cream. One quart of spinach.

One-half pound of sugar.

One-half pound of shelled pistachio nuts.

One tea-spoonful of vanilla.

One tea-spoonful of extract of almonds.

Wash the spinach, throw it into a kettle of boiling water, boil rapidly for three minutes, and drain in a colander ; then pound it until reduced to a pulp, and squeeze out the juice by means of a fine muslin cloth. Blanch and pound the nuts. Scald half the cream with the sugar in a double boiler, and when the sugar is dissolved, take the cream from the fire. As soon as the cream is cold add the nuts, the flavoring and the remaining cream, mix all well, and pour in sufficient of the spinach juice to color the liquid a light green. Freeze, and do not use for two or three hours.