Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze.

Serve in parfait gla.s.ses to six persons.

LEMON ICE CREAM

1 quart of cream 9 ounces of powdered sugar 4 tablespoonfuls of lemon juice Juice of one orange Grated yellow rind of 3 lemons

Mix the sugar, the grated rind and juice of the lemons, and the orange juice together. Put half the cream in a double boiler over the fire; when scalding hot, stand it aside until perfectly cold; add the remaining half of the cream and freeze it rather hard. Remove the crank and the lid, add the sugar mixture, replace the lid and crank, and turn rapidly for five minutes; repack to ripen.

This will serve six people.

ORANGE ICE CREAM

1 quart of cream 10 ounces of sugar Juice of 6 large oranges Grated rind of one orange

Put the sugar, grated yellow rind of the orange and half the cream in a double boiler over the fire; when the sugar is dissolved, take from the fire, and, when _very cold_, add the remaining cream, and freeze. When frozen rather hard, add the orange juice, refreeze, and pack to ripen.

PINEAPPLE ICE CREAM

1 quart of cream 12 ounces of sugar 1 large ripe pineapple or 1 pint can of grated pineapple Juice of one lemon

Put half the cream and half the sugar in a double boiler over the fire; when the sugar is dissolved, stand it aside until cold. Pare and grate the pineapple, add the remaining half of the sugar and stand it aside. When the cream is cold, add the remaining cream, and partly freeze. Then add the lemon juice to the pineapple and add it to the frozen cream; turn the freezer five minutes longer, and repack.

This will serve eight or ten persons.

GREEN GAGE ICE CREAM

1 quart of cream 4 ounces of sugar 1 pint of preserved green gages, free from syrup

Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing as directed on page 7.

If the green gages are colorless, add three or four drops of apple green coloring to the cream before freezing.

RASPBERRY ICE CREAM

1 quart of cream 1 quart of raspberries 12 ounces of sugar Juice of one lemon

Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen. Remove the lid and add the mashed raspberries, and stir again for five or ten minutes until the mixture is sufficiently hard to repack.

This will serve eight or ten persons.

STRAWBERRY ICE CREAM

Make precisely the same as raspberry ice cream, subst.i.tuting one quart of strawberries for the raspberries.

PISTACHIO ICE CREAM

1 quart of cream 1/2 pound of sugar 1/2 pound of sh.e.l.led pistachio nuts 1 teaspoonful of almond extract 10 drops of green coloring

Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze.

If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quant.i.ty of alcohol.

This quant.i.ty will serve six persons,

VANILLA ICE CREAM

1 quart of cream 1/2 pound of sugar 1 vanilla bean or two teaspoonfuls of vanilla extract

Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, sc.r.a.pe out the seeds and add them to the hot cream, and add the bean broken into pieces. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better.

This will serve six persons.

WALNUT ICE CREAM

1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla 1 teaspoonful of caramel 1/2 pint of black walnut meats

Put the sugar and half the cream over the fire in a double boiler; when the sugar is dissolved, stand it aside to cool. When cold, add the remaining cream, the walnuts, chopped, and the flavoring, and freeze.

This will serve six persons.

NEAPOLITAN CREAMS

In this group we have a set of frozen desserts called by many "ice creams,"

but which are really frozen custards, flavored. In localities where cream is not accessible, the Neapolitan Creams are far better than milk thickened with cornstarch or gelatin.

CHOCOLATE

1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 2 ounces of chocolate 1 small piece of stick cinnamon 1 teaspoonful of vanilla

Put the milk and cinnamon over the fire in a double boiler. Beat the yolks of the eggs and sugar until very light, add the well-beaten whites, and stir this into the hot milk. As soon as the mixture begins to thicken, take it from the fire, add the grated chocolate, and, when cold, add the cream and the vanilla. Freeze and pack as directed on page 7.

This is sufficient to serve ten persons.

CARAMEL