1 pint of cream 1 pint of milk 1/2 pound of sugar 4 eggs 3 tablespoonfuls of caramel 1 teaspoonful of vanilla

Beat the yolks of the eggs until creamy and add the sugar; beat until light, and then add the well-beaten whites of the eggs. Put the milk over the fire in a double boiler; when hot, add the eggs, and stir and cook until the mixture begins to thicken. Take from the fire, strain through a fine sieve, add the vanilla and caramel, and, when cold, add the cream, and freeze.

This will serve ten persons.

COFFEE

1 pint of strong black coffee 1 pint of cream 2 eggs 1/2 pound of sugar 1 teaspoonful of vanilla

Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.

This will serve eight persons.

VANILLA

1 pint of cream 1 pint of milk 1/2 pound of sugar 3 eggs 1/4 vanilla bean or a teaspoonful of good extract

Put the milk over the fire in a double boiler, and add the vanilla bean, split. Beat the yolks of the eggs and the sugar until light, add the whites beaten to a stiff froth, and stir into them the hot milk. Return the mixture to the double boiler and cook until it begins to thicken, or will coat a knife blade dipped into it. Take from the fire, strain through a colander, and, when cold, add the cream, and freeze. Repack and stand to ripen for three hours or longer.

This will serve eight persons.

WALNUT

1 pint of cream 1 pint of milk 2 eggs 1/2 pint of chopped black walnuts 1 teaspoonful of vanilla 1 teaspoonful of caramel

Beat the yolks of the eggs and the sugar until light; add the well-beaten whites, and then the milk, scalding hot. Stir over the fire in a double boiler until the mixture begins to thicken; take from the fire and add the vanilla and caramel. When cold, add the walnuts and cream, and freeze.

This will serve eight persons.

NEAPOLITAN BLOCKS

These are made by putting layers of various kinds and colors of ice creams into a brick mold. Pack and freeze. At serving time, cut into slices crosswise of the brick, and serve each slice on a paper mat.

ICE CREAMS FROM CONDENSED MILK

These creams are not so good as those made from raw cream, but with care and good flavoring are quite as good as the ordinary Neapolitan Creams.

There is one advantage--condensed milk is not so liable to curdle when mixed with fresh fruits. These recipes will answer also for what is sold under the name of "Evaporated Cream." Use unsweetened milk, or allow for the sugar in the sweetened varieties.

BANANA

6 large bananas 1/4 pound of sugar 1 half pint can of condensed milk 1/2 cupful of water Juice of one lemon

Press the bananas through a sieve, and add the lemon juice and sugar. Stand aside a half hour, add milk and water, stir until the sugar is dissolved, and freeze as directed on page 7.

This will serve six persons.

CARAMEL

1/4 cupful of brown sugar 1/2 cupful of granulated sugar 1 cupful of water 2 half pint cans of condensed milk 1 teaspoonful of vanilla

Put the brown sugar in an iron pan, melt and brown it. When it begins to smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out the milk, rinse the cans with the water, add the caramel, vanilla and granulated sugar. When the sugar is dissolved, freeze as directed on page 7.

This will serve six persons.

COCOANUT

2 large cocoanuts 1 pint of boiling water 1/2 pint can of sweetened condensed milk

Grate the cocoanuts and pour over them the boiling water. Stir until it is cool, and press in a sieve. Put the fibre in a cheese cloth and wring it dry; add this to the water that was strained through the sieve. When cold, add condensed milk, and freeze as directed on page 7.

This will serve eight persons.

CHOCOLATE, No. 1

2 ounces of Baker's chocolate 1/2 pint of water 1 saltspoonful of ground cinnamon 2 half pint cans of condensed milk 1 teaspoonful of vanilla 1/4 pound of sugar

Put the water, chocolate, sugar and cinnamon in a saucepan; stir until boiling. Take from the fire, add the vanilla and the condensed milk. When cold, freeze as directed on page 7.

This will serve six persons.

CHOCOLATE, No. 2

4 ounces of Baker's chocolate 1/2 pint of water 1/2 pound of sugar 2 half pint cans of condensed milk 1 pint of milk 2 teaspoonfuls of vanilla 1 saltspoonful of ground cinnamon

Put the chocolate, sugar, water and cinnamon in a saucepan over the fire.

Stir until the mixture boils. Take from the fire, and add all the remaining ingredients. When cold, freeze as directed on page 7.

This will serve eight persons.

COFFEE

1 pint of strong black coffee 1/2 cupful of sugar 1/2 pint can of condensed milk 1 teaspoonful of vanilla

Add the sugar to the hot coffee, and stir until it is dissolved; add the milk, using water enough to rinse out the cans; add the vanilla. When the mixture is cold, freeze, turning it rapidly toward the end of the freezing.