ater ices, frappes and sorbets. Ice creams
include Philadelphia cream, American and French creams, parfaits and
mousses. Sherbets contain gelatin or whites of eggs and water-ice
mixture. Water ices are fruit juices sweetened and diluted with
water. Frappes are partially frozen water ices. Sorbet is a mixture of
flavors prepared as for water ices or a frozen punch.

ICE CREAM

Philadelphia ice cream is made from thin sweetened cream. American ice
cream is a mixture of thin cream and a custard well flavored, which
is then frozen. Frequently junket preparations are used in this cream.
French ice cream is a plain, frozen, rich custard. Parfaits are creams
made from a thick syrup, egg yolks and whipped cream, packed in a
mould and frozen.

Mousses are heavy creams flavored and sweetened and then whipped,
packed into a mould and frozen.

It is important to note that the can must not be over two-thirds full.
All creams in the making increase in volume and therefore they must
have sufficient room for churning. See that all parts of the freezer
work freely before starting. If rusty or stiff use a drop or two of
salad oil and then turn until it works freely.

RECIPES

1 GAL.--PEACH ICE CREAM

Pare and cut in thin slices one quart of peaches and then add one
and one-half cups of sugar and set aside for one hour. Now place in a
saucepan

Three pints of milk,
One-fourth cup of cornstarch.

Stir to dissolve the starch and then bring to a boil. Cook for ten
minutes and then remove and add

Two well-beaten eggs,
One pint of milk,
One cup of sugar.

Beat hard and then cool. Now crush and rub the peaches through a fine
sieve, add to the prepared custard and freeze in the usual manner.

STRAWBERRY ICE CREAM

Wash and stem one pint of berries. Crush, using a potato masher.
Cover with one cup of sugar and then let stand for one-half hour. Rub
through a sieve into a bowl and place in the ice box until needed. Now
place in a saucepan.

One and one-half quarts of milk,
One-fourth cup of cornstarch.

Dissolve the starch in milk and then bring to a boil. Cook for five
minutes and then remove from the fire and add

One egg,
Three-quarters cup of sugar,
One teaspoon of vanilla.

Beat hard and then let cool. Set in the ice box until needed. When
ready to use, beat for three minutes with a Dover egg beater. Add the
strawberries slowly and beat again. Pour into the can and freeze. This
amou