VANILLA ICE CREAM, No. 2

Beat three whole eggs very light with one cup of granulated sugar until all grain is dissolved and mass is a light yellowish color.  Whip one pint of cream until stiff, add to eggs and sugar, then add one cup of sweet milk, flavor with vanilla to taste, and put in freezer and turn until hard.  This is a basis for almost any kind of cream.

CHOCOLATE ICE CREAM, No. 1

Make same as Vanilla Ice Cream, No. 2, only omitting the milk.  Dissolve on stove one-half pound of sweet chocolate, in one cup of sweet milk, rub smooth and thick, let get cold, and add to the eggs, just before putting in cream.  Flavor with vanilla.

CHOCOLATE ICE CREAM, No. 2

Take one quart of cream, one pint of new milk, two eggs, one teacup of grated chocolate (double vanilla), two cups of pulverized sugar, one teaspoon of cornstarch and one of extract of vanilla.  Beat the yolks of the eggs, sugar and let them come to a boil.  Then take them quickly from the fire, dissolve the chocolate in a little milk over the fire, stir it all the time.  When smooth mix with the milk and eggs, add the cream and vanilla.  Freeze when cold.

COFFEE ICE CREAM

Make same as Vanilla Ice Cream No. 2.  Flavor with one and one-half tablespoons of mocha extract, add one cup of grated walnuts.  Freeze.

FROZEN CUSTARD

One quart of milk, yolk of five eggs, sweeten to taste, and flavor with vanilla to taste.  Boil the milk first, and after the yolks of eggs are beaten stir into the milk.  When cold add the beaten whites and vanilla; put in freezer and turn.  Canned strawberries are very nice in this.

APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM

Make same as Vanilla Ice Cream No. 2, omitting the milk.  If canned fruit is to be used, drain off the juice, and add it to the eggs and cream.  Mash the fruit through a sieve, add it to rest of mixture, and freeze the whole.  If fresh fruits are used, one pint is required.  Mash fine, strain and sweeten before adding to the cream.  For peach and strawberry a few drops of pink coloring may be added.  Bananas must be mashed smooth, but not sweetened.  Chop all fruits very fine For pineapple, the sliced is preferred to the grated.  Either canned or fresh can be used.

TUTTI-FRUTTI ICE CREAM

Take three pints of cream, one pound of pulverized sugar and the yolks of nine eggs.  Prepare just like the other creams.  When half frozen add one-half pound of crystallized fruit, peaches, apricots, cherries, citron, etc., chopped very fine.  Put in also a wineglass of pale sherry and the juice of an orange or lemon.  Finish freezing.