Hazel-Nut Ice-Cream

Blanch and chop fine one-fourth pound of hazel-nuts weighed without their shells, place them in a basin with six ounces of sugar, two ounces of flour and six well-beaten eggs. Pour one quart of milk in a saucepan, place it over a moderate fire until on the point of boiling, then stir in by degrees the other ingredients and stir it at the side of the fire with a wooden spoon until thick, but do not let it boil again or the eggs will curdle. Take the mixture off the fire, flavor with a few drops of any desired essence and turn into a fancy-shaped mould. When the cream has cooled slightly, pack the mould in pounded ice and salt; dip the mould in warm water to loosen the contents, and turn the cream onto a dish.

Hickory-Nut Ice-Cream

Shell a sufficient quantity of hickory-nuts to make a weight of one pound of the kernels. Place them in a mortar with a little sugar and water and pound them to a paste. Put two tablespoonfuls of sugar in a pan over the fire, allow it to melt and brown a little, add water to dissolve and pour in one quart of cream; melt in this two breakfast cupfuls of caster-sugar, add the nut-paste, place all in a freezer, and freeze.

Kirsch Ice-Cream

Mix two wineglassfuls of kirsch with one-half wineglassful of cream, add enough sugar to sweeten properly, place it in the freezer, and when it is sufficiently stiff, put it in a mould packed in ice, freeze again, and it is then ready for use. Turn it out onto an ornamental dish.

Macaroon Ice-Cream

Dry six ounces of macaroons in the oven. Remove them to the table to cool, place them in a mortar, pound, sift thoroughly, and lay a sheet of paper over; have ready a vanilla ice-cream, add it to the sifted macaroons, and mix them thoroughly with the spatula for five minutes, and with this fill a three-pint mould and cover it tightly. Have a pail ready with room for broken ice and rock-salt at the bottom, lay the mould in and fill up the pail with more ice and salt. Let it freeze for two hours and when it is ready to serve, dip the mould into warm water, turn the cream out onto a fancy dish, and serve right away.

Maraschino Ice-Cream

Place two quarts of cream in a pan on the fire. Whisk the whites of two eggs to a froth, then add the yolks of eight eggs beaten up with one pound of powdered white sugar; stir them lightly together, and when the cream boils, add to it by degrees, whisking all the time. Place the mixture over the fire and let it. boil two times, still whisking; then run it through a sieve. When it is cold mix it with three liqueur glassfuls of Maraschino, place in a freezer, cover, and freeze it.

Orange Ice-Cream

Put the rinds of two oranges rubbed off with three-fourth pound of sugar into a saucepan, add the yolks of eight eggs, the juice of six oranges, and a little salt, stir well over the fire until the mixture thickens, working it briskly; then pour it into a mould packed in ice, freeze, and when wanted turn out onto a dish, and serve very cold.