Vanilla Ice-Cream, No. I

One quart of rich cream.

One pint of milk.

Two eggs (whites only).

Two cupfuls of sugar.

One table-spoonful of vanilla.

Mix the milk, cream, sugar and vanilla well together, let the mixture stand twentv minutes, and then add the whites of the eggs beaten to a stiff froth. Stir well, and freeze.

Vanilla Ice-Cream, No. 2

One pint of milk.

One pint of cream, or one can of condensed milk.

Two eggs.

One and a-half cupful of sugar.

One table-spoonful of vanilla.

Stir the sugar, vanilla, cream and milk well together, and after the mixture has stood twenty minutes, add the eggs, both yolks and whites, beating them up well and stirring them vigorously into the cream and milk. Freeze as directed.

Chocolate Ice-Cream

One quart of cream.

One and a-half pint of milk.

Four eggs.

Two table-spoonfuls of flour.

One table-spoonful of water.

Two and a-half cupfuls of sugar.

One ounce of chocolate.

Rub the flour smooth with half a cupful of the milk, set the rest of the milk on the fire in a double boiler, and add to it two cupfuls of the sugar. Beat the eggs very light, stir them thoroughly with the flour mixture, and when the milk is boiling, stir the egg and flour into it, and cook for fifteen minutes, beating up often. Scrape the chocolate, put it in a small saucepan with the rest of the sugar and the water, and stir it over a moderate fire until smooth and glossy. Add the chocolate to the cooked mixture, and when well stirred in, remove the whole from the fire, and cool. When cold, add the cream, and freeze.

Neapolitan Ice-Cream

One quart of cream.

One quart of milk.

One and a-half cupful of strawberry or raspberry juice.

One tea-spoonful of dissolved cochineal.

One ounce of chocolate.

One table-spoonful of vanilla.

One pint of sugar.

Six eggs (yolks).

Beat together the yolks of the eggs and three gills of the sugar, and add half a cupful of the milk. Place the rest of the milk on the fire in a double boiler, and when boiling, gradually pour it on the egg mixture, stirring well. Then replace the liquid in the boiler, and boil it for four minutes, stirring all the time. Remove it from the fire, and when cold, add the cream and vanilla, and freeze for twenty minutes. Have a tub in which will fit a three-quart mould, a brick mould being best for this kind of cream ; also have the salt and ice ready for packing. Place the chocolate, a gill of sugar and a table-spoonful of water, in a small saucepan on the fire, and stir until smooth and glossy ; then add two table-spoonfuls more of water, and set the chocolate back where it will not cook: Place one-third of the frozen cream in a bowl, and beat the dissolved chocolate into it. When this is perfectly smooth, pack it in the mould, and arrange ice and salt around the latter, then pack half of the remaining" cream on top of the mixture in the mould. Next add the cochineal to the fruit juice, and beat this into the remainder of the frozen cream. Spread this as a top layer on the cream in the mould, cover closely, and set away for two hours before using. When done, this cream should be in three layers, first chocolate, then plain cream, and lastly the red cream. It makes a most attractive dessert.

Frozen Custard

One quart of cream.

Six eggs (yolks).

One-half pint of sugar.

One table-spoonful of vanilla.

Put all but half a pint of the cream on the fire in a double boiler, add the sugar, and stir well. Beat the yolks of the eggs light, and add to them the half pint of cold cream; and when the cream in the boiler is boiling, stir the eggs and milk into it. Stir continually until the mixture thickens, remove it from the fire, and when cool, add the vanilla, and freeze. This recipe will make enough for eight persons.