Fresh Fruit Ice Creams—Without Eggs or Cooking (creme de Fruits Frais—Sans

For Strawberries, Cherries, Currants and Raspberries.—Add three pints of cream and a pint of milk to a quart of strawberry, cherry, currant or raspberry juice and two pounds of powdered sugar. Melt the sugar, strain the whole through a silk sieve and freeze.

Apricots, Peaches and Nectarines.—To be made with one pint of cream, a pint of the pulp of any of these fruits, taking those thoroughly ripe; break the kernels, peel the nuts, split them in two and infuse in a gill of syrup with the fourth part of a vanilla bean. To the cream and the fruits add ten ounces of powdered sugar and the infusion. Strain through a very fine sieve and freeze.

Pineapple.—Mix a pint of milk and twelve ounces of sugar, also a pint of pineapple juice; strain through a fine sieve and freeze. Instead of using the juice, thin slices may be cut from the pineapple, laid in a vessel and covered with a boiling syrup of thirty-two degrees; strain, cool off and freeze.