stir until just about to boil, remove instantly, and when
cold add 1/2 pint of cream, 1-1/2 tablespoonful best rum, put the cream
in a freezer, and freeze till nearly stiff, then add the candied
fruit; continue the freezing till firm.

+Banana Ice Cream.+-- Remove the peel from 6 ripe bananas and mash
them fine, mix 1 pint of cream with 1/2 pint milk, 1 cup of sugar, and
2 teaspoonfuls vanilla; put the cream into the freezer, and freeze
till it begins to thicken, then add the bananas, and freeze till
firm.

+Frozen Caramel Cream.+-- Put in a double boiler 1 cup milk, 1 cup
cream, 3/4 cup sugar, and the yolks of 3 eggs; beat well, then place
over the fire, and stir till nearly boiling; when cold, add this
slowly to the 3 beaten whites while stirring constantly; put 3
tablespoonfuls sugar over the fire, stir till it turns yellow, add a
little water, boil to a syrup. When cold, add it to the cream, and
freeze. In place of caramel, 1 teaspoonful vanilla extract may be
added.

+Ice Cream without Milk or Cream.+-- One pint water, 1 ounce butter,
the yolks of 3 eggs, 1 cup of sugar, the peel of 1/2 lemon, and 1/2
tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the
butter several times, stir sugar and yolks to a cream, add the water
and butter, place it in a double boiler, stir till nearly boiling;
remove, and when cold add the whites, then freeze.

+Lemon Sherbet.+-- The juice of 4 lemons and 1 orange, 2-1/2 cups sugar,
1 quart water; boil sugar and water to a syrup; when cold add the
lemon and orange juice and freeze; add last 1 or 2 beaten white of
eggs, mix, and serve.

+Strawberry Sherbet.+-- Put the juice of 1 lemon over 1 quart of
mashed strawberries; boil 1 quart water with 2 cups sugar, pour it
over the strawberries, and when cold rub them through a sieve, then
freeze; add last the white of 1 beaten egg, mix, and serve.

+Coffee Frappe.+-- Boil 1 quart water with 1/2 cup sugar, add 4 ounces
fine-ground coffee, cover and set on side of the stove 10 minutes;
then strain, and when cold add the white of 1 egg; then freeze, and
serve in glasses with whipped cream on top.

+Coffee Sorbet.+-- Pour 3 pints of boiling water over 1 cup of
fine-ground coffee, cover, and let it stand 15 minutes, then strain
through a napkin; add 1 cup sugar, stir till dissolved, and when
cold freeze it till nearly stiff; add 1 gill of the best brandy,
continue the freezing for a few minutes, and serve.

CUSTARD.