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Winter Ice Cream

(For use at a temperature of 20° or below) Mix together a pint of cream, six crushed macaroons and a tablespoonful of sugar. Beat until stiff and pack in a small mold that has a cover.

Set the mold in a larger receptacle packed in snow, put in deep snow out of doors. Freeze for six hours. If frozen out of doors, you do not need salt for freezing. Any ice cream made with cream may be frozen in this way. Chopped and pounded peanut brittle may be substituted for the macaroons, or the cream may simply be sweetened and flavored with vanilla.