one cup of sweet milk,
rub smooth and thick, let get cold, and add to the eggs, just before
putting in cream. Flavor with vanilla.

CHOCOLATE ICE CREAM, No. 2

Take one quart of cream, one pint of new milk, two eggs, one teacup of
grated chocolate (double vanilla), two cups of pulverized sugar, one
teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of
the eggs, sugar and let them come to a boil. Then take them quickly from
the fire, dissolve the chocolate in a little milk over the fire, stir it
all the time. When smooth mix with the milk and eggs, add the cream and
vanilla. Freeze when cold.

COFFEE ICE CREAM

Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half
tablespoons of mocha extract, add one cup of grated walnuts. Freeze.

FROZEN CUSTARD

One quart of milk, yolk of five eggs, sweeten to taste, and flavor with
vanilla to taste. Boil the milk first, and after the yolks of eggs are
beaten stir into the milk. When cold add the beaten whites and vanilla;
put in freezer and turn. Canned strawberries are very nice in this.

APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM

Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit
is to be used, drain off the juice, and add it to the eggs and cream.
Mash the fruit through a sieve, add it to rest of mixture, and freeze
the whole. If fresh fruits are used, one pint is required. Mash fine,
strain and sweeten before adding to the cream. For peach and strawberry
a few drops of pink coloring may be added. Bananas must be mashed
smooth, but not sweetened. Chop all fruits very fine For pineapple, the
sliced is preferred to the grated. Either canned or fresh can be used.

TUTTI-FRUTTI ICE CREAM

Take three pints of cream, one pound of pulverized sugar and the yolks
of nine eggs. Prepare just like the other creams. When half frozen add
one-half pound of crystallized fruit, peaches, apricots, cherries,
citron, etc., chopped very fine. Put in also a wineglass of pale sherry
and the juice of an orange or lemon. Finish freezing.

FROZEN PUDDINGS

For frozen puddings ice must be crushed and mixed with rock-salt, the
same way as for freezing cream. Pudding-mold must have a tight cover;
have a receptacle sufficiently large to line bottom and sides with a
thick layer of mixed salt and ice. Put the mold in the centre, fill with
the pudding, cover tightly, then put ice on top and all around. Put a
sheet of plain