Pear Ice-Cream

Peel twelve mellow pears, cut them in quarters and core, pass them through a fine hair-sieve with one pint of cream, sweeten to taste with sugar, and squeeze in a little lemon juice. Turn the preparation into a freezing-pot working it from the sides to the middle as it freezes. When frozen put the cream in an ice-mould, cover and pack it in ice. Turn the contents of the mould onto a dish when ready to serve.

Pistachio Ice-Cream

Place in a saucepan six ounces of pistachios after they have been well scalded, cleaned and pounded, add three-quarters of a pound of crushed loaf sugar and the yolks of eight eggs, a little salt and three breakfast cupfuls of cream (or milk), place over the fire and stir it well until quite thick; then rub it through a fine hair-sieve into a basin and add a tablespoonful of orange-flower water to flavor, two tablespoonfuls of spinach green to color and turn all into the freezer, and when it becomes thoroughly frozen it is ready for use.

Plombiere Ice-Cream

Put into a stewpan one and one-half pints of milk or cream, fourteen ounces of caster-sugar, six ounces of ground sweet almonds and fifteen bitter ones (previously well pounded with one tablespoonful of orange-flower water), three ounces of apricot jam diluted with one teacupful of water, and the yolks of eight eggs, and place the pan over the fire, stirring constantly; when the mixture begins to get thick take it off and pass it through a fine sieve into a basin. Pour the preparation into a freezer, twisting the pan vigorously, and sometimes working with a knife or spatula. When the mixture is nearly stiff, add the whites of two Italian meringues and work well again, add last of all one-half pint of well-whipped cream. It can either be turned out onto moulds, or served on a dish with a folded napkin. Heap it up in layers with apricot jam between, surrounded at the base with some almond cakes.

Plum Ice-Cream

Put in a basin one quart of freshly-gathered plums, and work in one pound of finely-crushed loaf sugar. When the sugar is quite dissolved, pour over it a quart of cream, and beat well together, passing the mixture through a fine hair-sieve into the freezer, and then turn it into a mould packed with ice until it is quite set, when it may be served.

Portuguese Ice-Cream

Put one-fourth pound of sugar into a pan, set it on the fire and stir it until it begins to boil; then place it in the oven to bake. Remove it when done, and add a stick of bruised cinnamon, and the thin rind of a lemon. Put it back in the oven and let it remain for a few minutes longer; pour one-half pint of water into a basin containing the yolks of ten eggs, one and one-half pints of milk, and one pound of caster-sugar; stir these well together and pour into the pan on the fire, stir until it thickens, and then pass through a fine sieve into a bowl or basin. Add one wine-glassful of curacoa, place the basin on the ice to freeze the contents, and just before it is completed mix in one breakfast cupful of well-whipped cream, three ounces ot sliced pistachios, and the same quantity of finely-minced candied orange-peel. When it has frozen sufficiently, it is ready to be served.