Ice Cream

1 qt. of cream (not too thick), 1 coffee cupful of sugar, 1 wine glassful sherry wine, A little vanilla. Mix and freeze.

Mrs. G. B. Richmond.

Philadelphia Ice Cream

1 qt. of pure cream, not too thick,

1 scant cupful of sugar,

Flavor to taste. There are three ways of making this cream. First - Mix sugar and flavoring with cream and when sugar is dissolved strain it into freezer. This is the quickest and easiest method; the cream increases in bulk and is of a light snowy texture.

Second - Whip cream until you have taken off a qt. of the froth; mix sugar and flavoring with unwhipped cream, strain into freezer, and when partly frozen add whipped cream and freeze until stiff. This gives a very light, deli-icate texture to the cream.

Third - Heat cream in double boiler until scalding hot, melt sugar in it and when cold add flavoring. This is considered by many the best method, as the cream has a rich body and flavor, and a smooth velvety appearance.

A.M.

Icecream

1 qt. of cream, 1/2 pt. of milk,

31/2 small cupfuls of sugar, 6 unbeaten eggs.

Mrs. J. F. BlRLEM.

Icecream

(1 gallon).

3 eggs well beaten, 1 1/2 cupfuls of sugar,

2tablespoonfuls of flour, 2 1/2 qts. of milk,

1 pt. or 1 qt. of cream. When about to boil pour in eggs and cream and cook until the flour does not taste. Use more or less cream as richness is desired. If more cream use less milk. Flavor to taste.

Mrs. John Clements.

Baked Ice Cream Or Alaska Ice Cream

Take a silver platter or any dish which will not break in the oven, cover the bottom with lady fingers or any other cake, put your ice cream (any kind) on top of cake, only see that the ice cream is well frozen. Have by this time whipped the whites of six eggs to a very thick froth, have on a plate one pound of powdered sugar and mix the sugar carefully with the froth. Now cover above ice cream with half of this, take the other in a pastry bag, garnish over all, and bake in a very hot oven ten or fifteen seconds till nice brown and send to table immediately. (If made right this is something very nice for a surprise.)

Mr. Henry Becker, Chef of University Club, San Francisco.

Pistachio Ice Cream

Prepare one qt. of ice cream. Blanch and pound to a paste four ounces of pistachio nuts, rub into paste three drops of orange water and when the cream is cold add the paste, a teaspoonful of almond extract and five or six drops of spinach green, according to the shade desired. Add a pinch of salt and freeze.

Mrs. C. L. Pioda.

Almond Ice Cream

One qt. of cream, four ounces of shelled almonds, one teaspoonful of vanilla extract, a few drops each of rose water and bitter almond extract. Blanch almonds, pound to a paste, adding the rose water and a very little cream gradually. Heat the cream in a double boiler till steaming hot (not boiling), melt sugar in it, set aside and when cold add almond paste. Freeze and pack. Nut ice cream requires a longer time to freeze.

Mrs. C. L. Pioda.