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Flavor

Soak 1½ package of Cox's gelatin in a pint of milk. Boil 3 pints of milk, and while hot pour on the gelatin, stirring till dissolved. When cold add 2 quarts of cream, sweeten and flavor with vanilla to taste, then freeze. No. 5.

Three quarts cream, 3 quarts milk, not skimmed, 11/½ dozen eggs, 2 pounds granulated sugar, 1 ounce American Concentrated Vanilla Extract. Dissolve the sugar in milk and cream, and add the beaten eggs and flavoring. Mix well and freeze.

Fruit Ice Cream.

At many fountains fruit ice creams are now served, having the same flavors as the soda syrups. To make delicious fruit ice creams make up cream by any of above formulas, omitting the vanilla. Freeze until almost hard, then add to each gallon of cream 1½ pint of American Crushed or Whole Fruit, any flavor desired, and freeze very hard. This will produce the most delicious fruit creams, either to use in soda water or to serve in a saucer or sherbet glass.

American and Philadelphia Chocolate Ice Cream.

Twelve ounces of unsweetened chocolate (chocolate liquor), 3 pounds of powdered sugar, 5 quarts of sweet cream, a small piece of whole cinnamon. Melt chocolate over a slow fire, gradually add a little sugar and cream, also the cinnamon, have it quite thin and fully dissolved, then stir it into the cream, add a good flavoring of vanilla, strain into a can and freeze in the usual manner.

Apple Ice Cream.

Peel, cut and core about two dozen apples; make a stiff marmalade of them; pass through a sieve with I quart of cream; sweeten to taste; add a little lemon juice; freeze.

Apricot Ice Cream.

One quart apricot pulp, prepared by peeling about two dozen apricots; boil with ½ pint of water till dissolved; stir while on the fire and rub the pulp through a hair sieve; I quart double cream, i quart syrup, 32 degrees. A few drops of essence of apricot or peach kernels.

Biscuit Glace a la Bijou.

Blanch 12 pound of sweet almonds, I ounce of bitter almonds, finely pound them in a stone mortar with I gill of orange flower water, then add I quart of water and strain through a cloth. This liquid is known as almond milk. Put this in a pan and add 14 egg yolks and I pint of syrup of 33 degrees on the syrup gauge, heat in a hot water bath until it thickens, then remove and beat ten minutes longer. Next beat up a scant pint of double cream, add this with an Italian meringue mixture of 2 egg whites. Fill in bricks and imbed same in salted ice until frozen firm. Then turn out the bricks and cut them in slices with a knife dipped in hot water, and spread a thin coating of cherry ice over the surface of each slice, now place them as finished in a fancy paper case, depositing them in the so-called ice cave, which consists of a can with many partitions or shelves imbedded in ice. This dessert may be made by using strawberry, raspberry, peach pulp or any other flavor than almond milk. One pint of water and I pint of pulp to the above formula, but adding the corresponding flavor as coffee, vanilla, etc. Biscuit Glace a la Vanilla.

Twelve ounces of powdered sugar, 15 egg yolks, i quart of cream and I split vanilla bean, placed in a pan and beaten over a slow coal fire, or, still better, in a hot water bath, until it thickens, then strain through a coarse sieve. Put it back in the pan, set the pan in ice, or ice water, and beat until it becomes quite thick and firm. Then put in freezer and freeze. Next beat up i quart of double cream, sweeten same lightly with fine sugar and gently but thoroughly mix into the batch. Re-ice the can and let stand. Another and still simpler method is as follows: Beat up i quart of good double cream, sweetened as in the foregoing formula. Ice up a can and put in 5 pints of French vanilla ice cream, paddle it up thoroughly in order to get it smooth, then work in the previously beaten sweet cream. Bisque Pudding.

This pudding is made in the same manner as the foregoing. In place of using ladyfingers substitute nicely roasted macaroons. Boston Brown Bread Ice Cream.

Observe the same rules as for the foregoing recipe, using 8 ounces of Boston brown bread, roasted and pulverized, to every quart of vanilla cream. Another method for making this: Mix in 1 pint of double cream whipped, sweetened and flavored with Jamaica rum.

We may mention that this is one of the latest creations in the line of frozen delicacies.

Burnt Almond Ice Cream.

Put over the fire 14 pound raw almonds and 14 pound sugar until the sugar has taken on a delicious brown. Turn the batch, put on a greased slab and let it cool, then pound in a mortar. Put it into 3 quarts cream, add 1/2 pounds flour and some vanilla flavoring. Cook as for other cream, then strain and freeze.

Cardinal Punch.

Make a syrup of 2 pounds of sugar and I quart of water, to this add the rind of 2 oranges and the juice of 4, I ounce of whole cloves and I stick of whole cinnamon. Then add 2 quarts of red wine, 1/2 pint of port wine and I gill of Cognac; strain and freeze. When half frozen add I pint of wine jelly and color it a bright red, then continue freezing until done. Caprice Punch.

Two quarts of orange ice, I gill of brandy and I pint of good sherry wine, color lightly with American Ruby Color, and add an Italian meringue of 3 eggs.

Caramel Ice Cream.

Put half a cup of granulated sugar in a saucepan over the fire, and stir till melted and dark brown. Add half a cup of boiling water and simmer 10 minutes. Make either ice cream you prefer, using only half the sugar given in the recipe. Add enough of this caramel to give the desired flavor and color. Caramel may be added to vanilla or coffee ice cream. Whipped cream may be served with it, or stirred in when the caramel cream is partly frozen.

Chocolate Ice Cream.

One can American Evaporated Cream, 10 ounces water, I tablespoonful vanilla chocolate cooked in a half cupful water, 34 cup of sugar, 25 drops American Fine Vanilla Extract. This quantity doubles in freezing, making 48 ounces, or 3 pints, costing per gallon 60 cents.

French Chocolate Ice Cream.

Four quarts of cream, 10 ounces of chocolate, 2 pounds and 6 ounces of sugar, vanilla flavor, 12 egg yolks. Slowly melt the chocolate in the boiler, adding sugar and cream gradually, constantly stirring until it has reached the boiling point; then add the yolks in the same manner as for vanilla cream, strain and cool, then add vanilla flavor and freeze. Chocolate Ice Cream.

Two quarts sweet cream, 3 quarts sweet milk, 1 pound American Soluble Fountain Cocoa, I teaspoonful table salt, 4 whipped eggs, I ounce vanilla extract, 5 pounds sugar. Dissolve the soluble cocoa in i pint hot milk and when a smooth paste add to balance of ingredients, and let it stand in feeezer well iced (no salt) until ice cold, then salt ice and freeze. N.B.: Three ounces French gelatin may be substituted for the eggs.

Chestnut or Marron Ice Cream.

Take 2½ dozen chestnuts, split and roast them, then remove the skin and place them in a copper kettle with 2 pounds of granulated sugar and I pint of water, place this on the fire and cook to the hard crack, or about 300 degrees. Then pour it on an oiled marble slab. When cold pound it in a mortar with enough sweet cream to form a soft paste. Put this on the fire with 5 pints of cream, constantly stirring until it has nearly reached the boiling point, then beat in 20 yolks, previously mixed with some cream or milk. Strain, and when cold add a good flavoring of vanilla.

Another method for making this cream and much preferred by some ice cream makers, is the following way: Take the same amount of preserved marrons, rub them very fine with I quart of sweet cream and then pass this preparation through a sieve; pour this in a pan and dilute I pint of vanilla cream , and then freeze. Then whip up I quart of double cream, sweeten lightly and flavor with maraschino and mix this in thoroughly.

Cherry Water Ice.

Dissolve 3 pounds sugar in 1 quart cherry ice and add juice of a couple of lemons to flavor. The mixture will take more water, probably half a gallon to flavor.

The mixture will take more water, probably half a gallon or a little less, according to the degree of strength required. Mix, strain and freeze in the usual way.

Cider Punch.

Chip the thin yellow rind from a lemon, bruise it slightly and add a cup of sherry wine. Let it stand an hour. Squeeze the juice of I lemon and 2 wine. Let it stand an hour. Squeeze the juice of 1 lemon and 2 oranges over 1/2 cups of granulated sugar, add a quart of cider that has a slight "nip," then pour over the lemon rind and sherry. Turn into a freezer and freeze same as water ice. Serve in glasses and over each pour a teaspoonful of brandy Frozen Coffee.

Three quarts of water, 11/2 pounds sugar, 34 pound fresh roasted coffee, I white of egg. Grind the coffee quite fine and put it into a gallon jar, first white of egg.

Grind the coffee quite fine and put it into a gallon jar, first scalding the jar with boiling water. Put 3 quarts fresh water into a kettle, on a quick fire; at the first boil pour it on the coffee, stir well, cover and set in a warm place to draw. Stir occasionally for five minutes, let stand till well settled, pour off the clear coffee through fine muslin, add water to make 3 quarts , dissolve sugar in it and cool. Put in the freezer, add the egg, and freeze to a soft mush , like wet snow. It is served in tall goblets. This is a very popular ice in France, and is called "Cafe frappe a la Glace"; also Frozen tea and many wines and cordials are prepared likewise.

Coffee Ice Cream.

Make 4 of a cup of filtered coffee, or, if you have no filter coffee pot, put 2 heaping tablespoonfuls of fine ground coffee in a fine strainer placed in a 2 bowl. Then pour through it 1/3 of a cup of boiling water. Pour the liquid Add of boiling water. Pour the liquid through a second time, and if not clear strain it through a fine cloth. after strain it through a fine cloth. Add this clear liquid to the hot cream or custard, and make the ice cream after either recipe. No. 2. Steep 1/4 cup of coarsely ground coffee in I pint then of coarsely ground coffee in I pint of cream or milk 20 minutes. Remove it, let settle, and pour off carefully, then strain it and add it to the remainder of the cream or custard. This is sufficient for I quart of ice cream made according to either recipe.

Coffee Ice Cream.

Four quarts of cream, i pound 12 ounces of sugur, 8 egg yolks, 3 ounces of good ground coffee (or the equivalent of extract). Place sugar, 1/2 reached of the extract). Place sugar, 1½ of the cream and coffee in the pan over a slow fire , keep stirring until it has reached the boiling point; then mix up egg yolks with the remainder of cream and pour it in, and bring it to the point of boiling. Strain through a fine sieve or cloth, then cool off and freeze.

Coffee Punch.

Place I gallon of vanilla ice cream in a can imbedded in ice and salt, work it well with a spatula in order to make it smooth. Then beat up I2 egg . Then beat up 12 egg whites with 12 ounces of fine sugar over a slow fire, like a sponge cake; add this and freeze until nearly done. Now give it 1/2 pint of good, strong mocha it ½ pint of good, strong mocha coffee flavoring and keep freezing for a while longer. Before serving add I a while longer. Before serving add 1 gill of kirschwasser or rum.

Frozen Custard.

This is composed of cream, sugar and whole eggs made after the manner of French cream, the necessary flavor added to the different kinds that and are added to the different kinds that are needed. This cream can be changed or cheapened by using 1/2 cream and 1/2 milk, or all milk with a corresponding number of whole eggs. The eggs hot number of whole eggs. The eggs are beaten up well with some milk or cream before being added to the but cream before being added to the hot batch on the fire; poured in slowly and kept stirring until it thickens, but not allowing the batch to boil. Then remove from the fire and strain, occasionally stirring until it is cold, then freeze after the manner of other creams. Delmonico Ice Cream.

This is a rich ice cream, allowing 8 egg yolks to I quart of sweet cream, and I vanilla bean to every 2 quarts, and if made properly it should be frozen in a French freezer, or at least after the French style. This cream, like all others of this sort, is especially adaptable for molding. Emperor Punch.

Grate 2 pineapples, also the rind of 2 oranges and 2 lemons, add the juice of 4 oranges and 6 lemons, half of a nutmeg grated. Next make a boiling syrup of 3 pounds of sugar and 2 quarts of water and pour this over it; let stand until cool, then strain. Put this in the freezer and add I pint of strawberry juice and freeze, then mix in 2 well-beaten egg whites. Just kirsch- before well-beaten egg whites. Just before serving add the following liquors: Half pint of maraschino, I gill of kirschwasser, I pint of champagne cider and a little curacoa. Frappeed Fruit.

One ounce granulated gelatin, juice of 6 lemons, beaten whites of 2 eggs, 5 quarts water, I quart syrup, 8 ounces maraschino cherries, ounces sliced eggs, quarts water, I quart syrup, 8 ounces maraschino cherries, 4 ounces sliced peach, 4 ounces sliced pineapple , 4 ounces whole strawberries, 4 ounces sliced orange. Dissolve the gelatin in 1 quart boiling hot water, add the syrup and the balance of the water, add the whites of the eggs and lemon juice. Put in freezer and freeze almost hard, then add the fruits and freeze very hard. Serve in a silver sherbet cup with a spoon.

Fromage Glace.

This delicate dish is something like a frozen Tom and Jerry, needing neither cream nor milk. Make a boiling syrup, 1/2 pounds of sugar with I pint of water. Next beat up 28 egg yolks with 12 pound powdered sugar and slowly stir in the syrup, put in freezer and freeze. Then add 34 of a pint of kirschwasser, and lastly 6 beaten egg whites. Fill in paper cases of any size and place them in the ice cave.

Frosted Egg-Nog.

A Noted Success.

One gallon sweet milk, 1½ gallon pure cream, 12 eggs, I pound sugar, 2 ounces sherry wine, 2 ounces Jamaica rum, 2 ounces French brandy. Beat eggs and sugar together, mix with milk and cream, stir well, add flavorings and freeze. Serve in a sherbet cup with a spoonful of whipped cream.

Frozen Egg-Nog.

This is a decoction fit for a feast. 14 ounce granulated gelatin, 8 eggs, I quart Boil the milk, I stick of cinnamon, I pound sugar, I quart water, 1/2 pint eggs, I milk, I stick of cinnamon, I pound sugar, i quart water, 1½ pint brandy.

Boil the milk with the stick of cinnamon.

Dissolve the gelatin in the hot milk. Beat the yolks of the eggs and add the milk slowly, constantly stirring, then add the water and sugar in the same way, stirring until dissolved.

Add the brandy and the whites of the eggs well beaten. When cold freeze hard. Serve in a sherbet glass with a spoonful of whipped cream and a maraschino cherry.

Fruit Ice.

Take ½ gallon of crushed cherries, I pint of crushed pineapple, I pint of crushed strawberries, I can of sliced pineapple (chopped), ½ dozen bananas pint crushed strawberries, I can of sliced pineapple (chopped), 1½ dozen bananas sliced, I pound of chopped nuts, 1½ bottle of maraschino cherries cut in two, I gallon of syrup, then add an ounce of solution of citric acid, and water enough to make 3 gallons.

Freeze, pack and let stand. Then serve with a little whipped cream and a cherry on top.

Grape Ambrosia.

Use whites of 18 eggs, beat to a froth and add sugar, 5 pounds; mix both well, then add I gallon sweet milk, 2 gallons distilled water, 2 quarts Ameri- , then add I gallon sweet milk, 2 gallons distilled water, 2 quarts American Grape Juice, 2 pints grated pineapple, 2 ounces fruit acid, 14 ounce essence lemon. Mix all well in a freezer; let it stand, after being well packed, for an hour or so to become harder. Serve same as ice cream.

Grape Ice Cream.

Boil I pint of good sweet cream in a farina boiler, adding 34 pound granulated sugar, and stir until dissolved. Then cool, add 1 pint grape juice and I pint more of good sweet cream. Freeze in freezer.

Grape Ice.

One pint grape juice, 8 ounces water, I pint rock candy syrup, grated peel of 1 orange, juice of 4 lemons. Mix and strain. Freeze in freezer.

Grapes, Iced.

Add 1 tablespoonful gelatin to a little cold water, and let it soak for about half an hour. Dissolve 3/4 pound granulated sugar in 24 ounces of water, and boil about five minutes; then add the gelatin and let cool. When cool, add I pint grape juice. Freeze and when partly frozen, beat up and add whites of 2 eggs.

Grape Juice Frappe.

Dissolve 4 ounce gelatin and 34 pound granulated sugar in i quart hot water. Allow to cool, add ½ pint of grape juice and freeze. Grape Juice Sherbet.

Sweeten i quart grape juice to taste, add 1/2 pound sugar to the juice of 6 oranges, stir till sugar dissolves, mix together and freeze slowly. Beat the white of an egg, adding a tablespoonful powdered sugar and stir into sherbet, repack and set aside for 2 hours. Serve in sherbet cups. Grape Sherbet.

This never fails to make trade. One ounce granulated gelatin, 1 quart syrup, 4 quarts water, the beaten whites of 2 eggs, the juice of 6 lemons, I quart milk, 3 pints American Unfermented Grape Juice. Dissolve the gelatin in I quart of hot water, using double boiler, add the rest of the water, stir in the other ingredients and freeze hard. Serve in a sherbet glass with a spoon.

Hazlenut Ice Cream.

Five ounces of hazelnuts roasted to a light brown color, then the skins removed. This is best done by rubbing them in a towel, removing the skin, then put in a sieve and the skin is easily shaken off. Pound them in a stone mortar with some milk to a fine pulp. Next put 4 quarts of cream into the boiler over the fire, 12 egg yolks, beaten up with some of the cream, and added before it has reached the degree of boiling. The hazelnuts should be added to the cream at the outset, thus increasing the flavor. Pass through a fine sieve, and when cold freeze in the usual manner. Holland Punch.

The grated rind of 2 lemons, the juice of 6, the grated rind of I orange and the juice of 2, then grate I medium-sized pineapple. Now make a boil- the make a boiling syrup of 2 pounds of sugar and 2 quarts of water and pour it over the above. When cold, strain through a cloth and freeze in the manner of other punches. Then add 2 scant gills of fine Schiedam gin and I pint of champagne cider and the usual quantity of Italian meringue mixture, color it a delicate pink.

Ice Cream Made From Milk.

A fairly good ice cream can be made from milk as follows: of milk, flavor. 18 whole eggs, or IO whole eggs and 20 yolks of eggs, 2 pounds gallon of milk, 18 whole eggs, or 10 whole eggs and 20 yolks of eggs, 2 pounds of One gallon sugar, flavor. Place half a gallon of the milk and half of the sugar on a slow fire to boil. Meanwhile mix the other half of the sugar with the eggs, stir the boiling milk into it, replace on the fire, and stir till the eggs, do not let boil. Take off the fire and add the other milk at once, then strain, cool and freeze. The whole mixture may also be set on the fire at once , and beat with the egg beater until it comes to the boiling point, then finish like the other. Great care should be taken in selecting the eggs.

Ice Cream Sandwiches.

These have become very popular, and are made by spreading a thin portion of ice cream between two vanilla sugar wafers, using ice cream sandwich mold. Ices, Fruit.

Made same as lemon ice omitting 6 of the lemons, and when frozen almost hard. hard add 1 1/2 pints of American Crushed Fruit, any flavor desired, and almost freeze add 1/2 pints of American Crushed Fruit, any flavor desired, and freeze hard. See formulas for raspberry ice and orange ice. The sherbet is the same except it has the addition of I quart of milk besides the other ingredients, and, like the ices, can be made either plain lemon or any fruit flavor wanted by the same process.

The presence of the milk gives it whiteness and makes it smoother and more delicious than the ices. See formula for peach and strawberry sherbet.

Kafe Frappe.

A kafe frappe, which affords a pleasant change from the too familiar coffee jelly, is simply made, and is delightful as a refreshment. To I coffee of , is simply made, and is delightful as a refreshment. To I quart of strong coffee, sweetened to taste, add the beaten white of 1 egg, or a tablespoonful of gelatin, dissolved in a little cold water, and freeze. Serve in tall glasses, with whipped cream on top.

Lemon Ice.

Four quarts of water, 10 lemons, 42 pounds of sugar. Grate half the lemons, squeeze out, and put rind, juice , half the water and sugar into a pan, set it on the fire and stir until the sugar is dissolved and it becomes quite warm. Then remove and add the remaining 2 quarts of water and strain into the freezer. If it is not tart enough add American Fruit Acid to suit your taste; then freeze in the usual manner. whites before freezing or when half frozen; this is not recommended, as it Some makers add a few egg makes the ice too light, and the consequence is that the ice will become icy and rough after standing any length of time.

Lemon, Ice.

Three-fourths ounce granulated gelatin, 4 quarts water, i quart syrup, the juice of 12 lemons. Dissolve the gelatin in I quart of boiling water, add the rest of the water cold, and the other ingredients, put in freezers and freeze hard. 4 Lemon Ice Cream.

Rub off the yellow outside rind of 4 lemons on hard lumps of sugar, 4 quarts of cream, 2 pounds of sugar, including the lump sugar, with the essential oil imbedded, 4 egg whites. Mix well together, put it in a lined kettle and place on the fire, constantly stirring until the cream has reached the boiling point, but not allowing it to boil. Then take it off, immediately strain it through a sieve and let cool. When it has become cool, pour into the freezer; when nearly done add the juice of the lemons. Observe that while the zest of the yellow rind is to be worked into the batch at the outset, yet the juice is not to be added until the cream is nearly frozen. The reason is that if the lemon juice is added before the mixture is frozen it is apt to curdle the cream.

Lemon Sherbet.

Four quarts of water, 10 lemons, 4½ pounds of sugar. Grate half the lemons as described in lemon ice, squeeze and put rind, juice, half the water and the sugar into a pan, set it on the fire and stir until the sugar is dissolved and it becomes quite warm. Then remove and add the remaining 2 quarts of water and strain into the freezer. If it is not tart enough add a solution of citric acid to suit your taste; then freeze in the usual manner. Lalla Rookh Pudding.

Cut up some French cherries, apricots and angelique and pour over it some Madeira and stand in a hot place. Then make a mixture of French vanilla and freeze, leaving one cup of the liquid behind; when frozen hard enough add the fruit and some broken ladyfingers and finely crushed macaroons. Then let it stand and when firm fill in molds, imbed same in broken ice and salt for fully one hour. Next dissolve some gelatin in a little warm milk or water and add it to the remaining custard. When wanted for use, turn the pudding on the dish upon which it is to be served and sprinkle a little chopped fruit over it, then add some whipped cream with the previously prepared custard, flavored with Madeira or any liquor you desire, and pour it around the pudding.

Maple Ice Cream.

Three quarts of cream, 1/2 pounds of genuine maple sugar. Cook the cream in a farina boiler, stirring frequently, until the water in the outer pan is boiling; then take it off the fire, add the maple sugar previously pounded into small pieces, and stir until sugar is dissolved; let stand a few minutes, strain, cover with gauze, and let stand till cold then freeze like any other ice cream. Should the cream be too white, add a little burnt sugar to give it a rich color. You may also use the custard cream. Two quarts of cream or rich milk, 12 eggs, 1/2 pounds maple sugar. Pound the maple sugar first, then beat the yolks of the eggs, add the maple sugar and beat again; whisk the whites of the eggs to a stiff froth, stir them briskly into the yolks and sugar and mix with the cream, cook the whole in a farina boiler over a good fire, stirring constantly until it does not run off easily from a knife which has been dipped into it. Be careful not to let it curdle. Strain, cover and let cool; then freeze.

Maple Parfait.

It is perfect. If you will follow these directions carefully you will have the most perfect thing ever set out on a soda counter. Yolks only of 8 eggs, most perfect thing ever set out on a soda counter. Yolks only of 8 eggs, 1 pound maple sugar, I pound maple sugar, I pint well whipped sweet cream, I ounce water. Beat eggs stiff, melt maple sugar in a double boiler with I ounce of water, add the hot syrup to the beaten yolks, stirring constantly. Put in double boiler and cook , stirring constantly, until it will stick to a spoon. Remove and cool. When cold add the whipped cream mixing gently. Put in a can, fill to overflowing , cover top with a thick piece of paper brushed with melted butter, placing unbuttered side against the cream, adjust cover tightly. Pack in a tub entirely surrounded by cracked ice and salt in equal parts, cover and set aside 4 or 5 hours to freeze. The buttered paper will absolutely prevent the entrance of salt or water and enable you to remove cover easily. Serve in a cocktail glass with spoonful of whipped cream.

Maraschino Ice Cream.

Take the yellow rind of 2 lemons, put this in the boiler with 2 quarts of cream and I pound of sugar, place it over a slow coal fire, constantly stirring and I pound of sugar, place it over a slow coal fire, constantly stirring until it thickens, not allowing it to come to a boil; add 10 egg yolks in the usual manner, then strain and occasionally stir it until it is cold. When cold pour in freezer and freeze. Then beat up stiff I quart of good double cream and incorporate it with 1/2 pint of maraschino, paddling it up very lightly; let stand about one hour before serving.

Maraschino Punch.

Take the grated rind of 2 lemons and the juice of 6, 2 quarts of water and 2 pounds of sugar, prepare in the same manner as lemon water ice. When pounds of sugar, prepare in the same manner as lemon water ice. When nearly frozen, add the meringue mixture of 2 egg whites, and last I good gill of maraschino. This punch may be made of ordinary lemon water ice with an addition of the necessary maraschino flavoring and an egg white mixture of 3 whites to every 2 quarts of lemon ice.

Meringue Glace.

Make the meringue shells of any suitable size, have them dry and crisp. Fill the halves with any cream desired, placing two together, then put them the halves with any cream desired, placing two together, then put them into the ice cave or into an empty can imbedded in broken ice and salt.

Before serving, bind together the two halves with a bright colored ribbon.

Neapolitan Ice Cream.

This is no special cream; it merely consists of four different flavors packed in layers into brick molds and cut into slices when served The first layer layers into brick molds and cut into slices when served The first layer being orange or lemon water ice, next strawberry ice cream, then chocolate ice cream and last vanilla ice cream.

Orange Ice. (See Fruit Ices.) Orange Ice Cream.

This is made in the same manner as the foregoing: To 4 quarts of cream, 2 large oranges and I lemon are required, with an addition of 2 pounds of sugar secure the orange flavor by rubbing off the rind on lump sugar. In default of hard sugar you may grate off the yellow skin on a grater. Be careful not to rub off the white pith beneath the surface. Using sugar you will have the essential oil embedded in it, producing a flavor in all its purity and strength, and this mixed in turn with the juice will give a rich flavor for either confection, beverage or cream.

Orange Sherbet. (See Fruit Ices and Frozen Phosphate.) Frozen Peaches.

One basket ripe, sound peaches, skinned, the pits taken out and quartered, a syrup of 5 quarts of water and 10 pounds of sugar, put the peaches into the boiling syrup and let them stand over night to become soft and absorb some of the syrup. This should be observed carefully; if the peaches don't absorb the syrup they will be as hard as stone when frozen. Strain and put in freezer to freeze the juice; when hard enough, lightly work in the peaches, being careful not to mash them, repack the can and let stand for an hour. Peach Ice Cream.

Two quarts of cream, I pound of sugar, enough good, ripe peaches mashed through a sieve to make i pint of juice, mixed with a little syrup or fine sugar. This all stirred together and frozen at once. All fruits which contain acid, being of a tart nature, cannot be left standing after being incorporated with the cream, therefore it is advisable to add the juice when the batch is nearly frozen. A little pink coloring is preferred by some ice cream makers; this, of course, is only a matter of taste.

Peach Ice.

The same as strawberry, using a little more peach pulp and less lemon juice; it may be colored a pale pink.

Peach Ice. (Also see Fruit Ices.) Three-fourths ounce granulated gelatin, 4 quarts water, i quart plain syrup, the juice of 6 lemons, 11/½ pints crushed or sliced peach. Dissolve the gelatin in I quart boiling hot water, add the rest of the water cold and the other ingredients except the fruit. Put into freezer and freeze till almost hard, then add the crushed fruit and freeze hard. Can be made any flavor desired by using the kind of fruit you want instead of peach. Peach Sherbet. (See Strawberry Sherbet.) Philadelphia Ice Cream.

Cook 8 pounds sugar in 2 gallons cream. Bring it to a boil, when it should resemble skim milk; add and work in an additional 3 gallons of cream, 6 eggs and 2 ounces of vanilla. It is now ready for freezing. Frozen Phosphates.

As its name suggests it is the coldest drink in the world, and is the best served in the following flavors: orange, lemon, pineapple, raspberry, grape, cherry, claret, champagne and chocolate. Draw into a mineral glass I ounce of any one of the above flavors, add a dash of phosphate, draw the glass almost full, add a good-sized spoonful of orange ice, and serve with a straw. The orange ice, besides making the drink intensely cold, gives it a delicious flavor, as orange blends well with any of the flavors mentioned above. To make orange ice proceed as follows: I ounce granulated gelatin, 5 quarts water, I quart syrup, the juice of 6 lemons, I pint of orangeade, I pint crushed or sliced orange. Dissolve the gelatin in i quart boiling hot water, add the syrup and balance of water, and stir in the lemon juice. Put in freezer and freeze till thick, then add the orangeade and crushed orange, and freeze very hard.

Frozen Pineapple.

Two pineapples grated, 2 quarts of water, 2 pounds of sugar, beaten whites of 2 eggs. Freeze same as ice cream.

Pineapple Ice.

Same as pineapple snow, omitting the milk.

Pineapple Phosphate Sherbet.

One pint pineapple juice, 1½ pints water, 11/½ pints plain syrup, lemon juice, 1½ lemon, 1/2 ounce citric acid (sol.) Mix and freeze. Pineapple Sherbet.

One tablespoonful gelatin, soaked in one cup cold water 15 minutes. Diss solve with I cup boiling water. Take ½ can grated pineapple and 11/2 cups sugar, juice of 1 lemon. Add strained gelatin, put in freezer and pack with ice and salt and freeze.

Pineapple Snow.

Three-quarter ounce granulated gelatin, I quart simple syrup, 4 quarts water, 6 lemons, 2 eggs, i quart milk, I pint American Crushed Pineapple, I pint American Pineapple Syrup. Dissolve the granulated gelatin in a quart of hot water. Mix thoroughly I quart simple syrup, 3 quarts of water, and the gelatin solution, add the lemon juice. Beat the whites only of the eggs, and mix with the milk. Stir the eggs and milk thoroughly into the mixture and put in freezer and freeze till almost hard, add 1 pint American Crushed Pineapple, and I pint American Pineapple Concentrated Syrup and freeze very hard. Serve in a sherbet glass with a spoon. Plombiere Pudding.

Four ounces of French cherries, 4 ounces candied lemon, orange peel, also citron and currants. Saturate them with rum. Next prepare the following custard: Two quarts of raw cream, 8 yolks and 12 ounces of sugar, make it after the manner of French ice cream. When frozen, incorporate the fruit and let stand for one hour. Then fill into melon molds, sprinkle with picked and washed currants and pack in ice until wanted. Serve with rum sauce. Frozen Plum Pudding.

Cut up a quantity of preserved fruits, such as dates, candied citron, seedless raisins, sultanas and figs; put this in a stewpan with some rum (or any desirable liquor) and steep for one hour. Then make a custard in the usual manner of i quart of cream, 8 yolks and 6 ounces of sugar, add enough burnt sugar color to give it a coffee color, and a good flavoring of curacoa and freeze. When frozen hard enough mix in the fruit and continue freezing a few minutes longer. Next imbed the melon molds in salted ice and line them with orange water ice, then fill in the fruited batch and again cover the top with orange water ice; then lightly secure the cover and pack the molds in ice and let remain for two hours. This pudding is served in slices with a rum sauce.

Pomegranate Sherbet.

Two dozen blood oranges, 4 quarts water, 4 quarts simple syrup. Peel the oranges and remove the seeds before pressing out the juice. You will thus obtain a fine flavor with none of the bitter taste of the rind. This is a fine confection, but the lack of blood oranges is against it for a regular thing. Freeze as an ice.

Frozen Pudding a la Marshall.

Make the same custard as for frozen plum pudding, using vanilla flavor instead of curacoa. When frozen add the following ingredients, previously prepared: One pound of stewed pineapples, I pound of white pears, 4 ounces of sultanas, steeped in 1 gill of maraschino, 1½ pound of lady cake, cut into dice and sprinkle with kirschwasser. First mix the fruit into the batch, then lightly beat in the lady cake with I pint of double whipped cream. Next in order is to line the molds, differing only in the use of another kind of water ice, in this case raspberry ice is substituted, the interior filled with the fruited batch and finished in the usual manner, served with maraschino sauce. To make this sauce observe the same instruction as for rum sauce, using maraschino for flavoring. Frozen Sponge Pudding.

Break up 10 ounces of ladyfingers, place them in a kettle and add 3 pints of boiled cream or milk, 10 yolks and 10 ounces of sugar, stew this for about ten minutes without coming to a boil, then remove and let cool. Then strain into the freezer and add 1 quart of raw cream and a good flavoring of orange flower water and freeze. Next prepare the molds (melon molds are generally used for this pudding) the following way: Pack them in crushed ice, well salted, then line the mold with French vanilla ice cream or pistachio ice cream, place a layer of ladyfingers, dipped in maraschino, next a layer of the frozen custard, then a layer of different kinds of chopped preserved French fruit, then again a layer of custard, and so on until the mold is nearly full, then for the top spread over the same cream as used for the mold lining. Then pack in ice and salt for at least one hour; serve with rum sauce. This consists of vanilla cream sufficiently beaten in order to get it smooth, with an addition of whipped double cream and a strong flavoring of rum.

Raspberry Ice.

One ounce granulated gelatin, 1 quart simple syrup, 4 quarts water, 6 lemons, 2 eggs, I quart crushed raspberry. Dissolve the granulated gelatin in a quart of hot water. Mix thoroughly i quart simple syrup, 3 quarts of water and the gelatin solution. Add lemon juice, beat the whites only of the eggs, stir thoroughly into the mixture. Put in freezer and freeze until almost hard, add i quart American Crushed Raspberry. Freeze very hard and serve in a sherbet glass with a spoon.

Strawberry Cream.

Four quarts of cream, 21/2 pounds of powdered sugar, enough ripe strawberries passed through a sieve to make i quart of juice, mix all together, add a little color if needed, although fresh berries need little coloring. Strain and freeze at once. When mixed together it should not be left standing, as the juice will tend to curdle the cream.

Frozen Strawberries.

Made on the same lines as frozen peaches with more precaution as to the berries. Another method is to have the strawberries soaked over night in syrup, then drained off and mixed with strawberry cream. Strawberry Sherbet.

Three-quarters ounce granulated gelatin, 4 quarts water, i quart plain syrup, the juice of 6 lemons, I quart milk, 11½ pints crushed strawberries. Dissolve the gelatin in 1 quart boiling water, add the rest of the water cold, and the other ingredients, except the fruit. Put in freezer and freeze till almost hard, then add the fruit and freeze hard. Can also be made any fruit flavor desired.

Strawberry Water Ice.

Press enough ripe strawberries through a fine sieve, leaving the pits behind, to make i pint of juice. To this add 3 pints of water, 2 pounds of sugar and the juice of 2 lemons (see that the sugar is fully dissolved), then strain through a fine sieve or cloth and freeze.

Tea Frappe.

Upon 6 teaspoonfuls of mixed tea pour 2 quarts of freshly boiling water, stand for 10 minutes, strain off and sweeten to taste. When cold, freeze. Tokay Punch.

Out of 6 pounds of Tokay grapes select 1 pound to be put into the punch last. Now make a boiling syrup of 3 pounds of sugar and I quart of water and pour this over the remaining 5 pounds of grapes. When partly cold, rub it through a sieve, leaving skin and seeds behind, then add the juice of 2 oranges and 2 lemons and I quart of St. Julien claret, then strain and freeze. Before serving add I pint good brandy and an Italian meringue paste of 6 egg whites, colored a nice red, and drop in the remaining grapes. Tutti-Frutti Ice.

Take I pint simple syrup, I pint water, I gill of kirschwasser, a teaspoonful of pure vanilla extract, the juice of 2 lemons and a pint of mixed fruits, cut into small pieces, as in the foregoing recipe; mix the syrup, water, liquor, vanilla and lemon juice, and freeze the mixture; then mix into it a meringue mass, made of the whites of 2 eggs and 2 ounces of powdered sugar, freeze again, then add the fruit; mix them lightly but thoroughly well in; the ice may then be molded and buried in ice and salt till needed for use.

Tutti-Frutti Ice Cream.

Make an ice cream of 4 quarts of rich cream, 2 pounds of white sugar, 4 eggs, I fine vanilla bean, split and cut crosswise into small pieces; mix all well together in a bright and clean copper basin; place on the fire and bring it just to the boiling point, stirring it constantly with a wire whisk; then immediately strain it through a hair sieve into an earthen or stoneware pan; when cool pour it into your freezer and freeze, turning the crank slowly till it is frozen in and difficult to turn; then remove the dasher and add about a quart of preserved and slightly dried fruits in the following proportions: Of cherries, pineapples (cut into small pieces), strawberries, apricots, green gages, peaches, etc., all cut small and in equal portions to form the required quantities; add also, if at hand, one gill of kirschwasser and the juice of 2 lemons; work all these thoroughly well into the cream by means of a longhandled spatula; then draw off the surplus water from the tub and repack it with fresh ice and salt; cover all with blankets or cloths and set aside for an hour or two to harden and ripen.

French Vanilla Ice Cream.

Take 5 quarts of cream, 2 vanilla beans (in default of them use a good vanilla extract), split these beans, scrape out the seeds and put them into the cream and add 2 pounds and 4 ounces of sugar. Put on a brisk fire, stir constantly and bring to the boiling point; then slowly stir in 20 egg yolks, previously beaten with a little milk or cream, and at once remove from the fire, strain and cool off, and freeze.