Known as Delmonico's ice cream, but most people are averse to printing it so in every hotel bill of faro. Nearly the same as the foregoing with gelatine added to produce extreme lightness.

3 cups good milk.

1 cup sweet cream.

10 yolks of eggs.

A vanilla bean.

10 tablespoons sugar.

1/4 package gelatine or less than 1/2 ounce.

Set the milk on to boil with the sugar, gelatine and vanilla bean (or part of one) in it The kettle should be set at the side of the range where the milk will heat up gradually giving the gelatine time to dissolve, with frequent stirring from the bottom. The sheet gelatine can be used but is liable to curdle the milk if allowed to boil in it, which the package kind does not.

Add a little milk to the yolks in a large bowl to make them capable of being beaten up light. Whip them light as sponge cake. Pour the boiling milk to them and strain into the freezer. Wipe the vanilla bean and put away to be used the same way again. When the custard has become cold and begun to freeze whip the cup of cream to froth, stir it in and finish the freezing as usual, working the ice cream until it is twice its original bulk.

Cost of material - milk and cream 12, sugar 6, gelatine 5, vanilla 5, yolks 12; 40 cents - ice and salt 15 - 55c for over 2 quarts or, according, to the way of dishing up, from 12 to 16 plates or 4c per plate.

Note - The genteel way of serving ice creams in small individual shapes has in it also the purpose of serving as a measure of quantity. Where there is an abundance of good things served and the ice cream is only one among many it may be quite sufficient to make twenty-four dishes of two quarts of ice cream, while on the other hand in a saloon the size of the dish is an object with the customer. There are ice eream ladles made that form the cream in conical and dome shapes to go in the saucers, and these can be had of different measures to suit the particular case.