d of sugar, eight egg
yolks and a small vanilla bean. Put the milk in a double boiler with the
vanilla bean split into halves; beat the sugar and eggs to a cream, stir
into the hot milk and beat briskly until thick, remove from the fire,
strain; when cold, freeze.

COFFEE ICE CREAM.

A quart of rich milk, three-quarters of a pound of sugar, five ounces of
coffee, eight egg yolks. Grind the coffee and stir it into half a pint
of boiling milk, set it one side; put the rest of the milk in a double
boiler, beat the eggs and sugar together until light, stir into the hot
milk, stir briskly until it thickens, add the milk and coffee, turn it
into a bowl and let it stand until the last moment; strain and freeze.

STRAWBERRY ICE CREAM.

A pint of cream, a pint of strawberry puree and three-quarters of a
pound of sugar. Mix the sugar and strawberry puree together and let it
stand until the sugar is dissolved, then add the cream; pass it through
a sieve and freeze.

RASPBERRY ICE CREAM.

Follow the recipe for strawberry ice cream, using a little less sugar.
All kinds of fresh fruit purees may be used for ice creams.

WALNUT ICE CREAM.

Follow the recipe for vanilla ice cream, adding a cup of English walnuts
chopped and pounded fine in a mortar, and a little salt. When cold,
freeze.

ORANGE ICE.

Boil a quart of water and a pound of sugar together for ten minutes,
skim and strain and set aside to get cold. Then add the juice of twelve
oranges and two lemons, put in the freezer; when it commences to freeze
stir in the whites of two eggs beaten to a stiff froth.

STRAWBERRY ICE.

One quart of berries, one pound of sugar and three-quarters of a pint of
water. Sprinkle the sugar over the berries, stir well and mash with a
wooden spoon, strain and press through a sieve, pouring the water over
it gradually until all is used. Put into the freezer; when it begins to
freeze the whites of two eggs beaten to a stiff froth may be added.

WHITE CURRANT ICE

may be made the same as orange ice, using a quart and a pint of
currants, mashed and put through a sieve, and a quarter of a pound more
sugar.

PINEAPPLE ICE.

One quart of water, a pound and a quarter of sugar boiled and skimmed as
before, and the juice of one lemon and a large, perfectly ripe
pineapple, carefully peeled and shredded fine with a silver fork;
freeze.

LEMON ICE.

One quart of water, a pound and a quarter of sugar, the juice of six