1. Lemon Ice

Squeeze six lemons and one orange and grate one rind. Strain through a bag, mix in one pint sugar and one pint water and stir until dissolved, and freeze.

2. Orange Ice

Use six oranges (juice of all and grated peel of three), two lemons, one pint sugar, one pint water. Proceed as for lemon ice.

3. Pineapple Ice

Make a thin syrup, and slice the pineapple very thin and put it in the syrup; it is even better if grated. If the fruit is not obtainable, the canned may be used with excellent results, in which case make the thin syrup as above, and in the quantity wished, and add the canned pineapple. Nine persons out of ten will not detect the difference.

4. Grape Sherbet

Mix together a quart of grape juice, two cupfuls of orange juice and two cupfuls of sugar. When the sugar is all dissolved, turn into a freezer and freeze. When half frozen, take out the dasher and mix well in the beaten whites of two eggs. Pack and set away to harden.

5. Sherbet

Mix together one pint of milk, one pint of sugar, one pint of water and one pint of canned apricots rubbed through a sieve. Freeze. Peaches may be used instead of apricots. Many people do not like ice creams, and this is a good substitute, as it is more nourishing than regular water ices, and easy to make.

6. Pineapple Sherbet

One tablespoonful gelatine soaked in one cup cold water fifteen minutes. Dissolve with one cup boiling water. Take one-half can grated pineapple, and one and one-half cups sugar, juice of one lemon. Add strained gelatine, put in freezer, and pack with ice and salt and freeze.

7. Vanilla Ice Cream (1)

Beat two eggs, one tablespoonful flour, one cup sugar until light. Add to one quart boiling milk and cook twenty minutes. When cold add one pint cream, tablespoonful vanilla and one cup sugar, and freeze.

8. Vanilla Ice Cream (2)

Two quarts rich cream, one pint new milk, one pound sugar and one teaspoonful vanilla. Mix well and freeze, Or put milk and one cut vanilla bean on fire and boil slowly. Strain through a wire sieve, and when cool add cream and sugar, and freeze.

9. Chocolate Ice Cream

One quart cream, one pint milk, two cups sugar, two eggs beaten light, five tablespoonfuls grated chocolate, rubbed smooth in a little milk. Heat milk to near boiling, pour in slowly beaten eggs and sugar, then the chocolate. Cook until it thickens, stirring constantly. Cool, beat in the cream, and freeze.

10. Pineapple Ice Cream

Three pints cream, one pint' milk, two ripe pineapples, two pounds sugar. Slice pineapples thin, scatter sugar over them, and let stand three hours. Cut or chop the fruit into the syrup, and strain through a bag of coarse lace. Beat gradually into the cream, and freeze. Remove a few bits of pineapple, and stir in cream when half frozen. Peach ice cream made in the same way is delicious.

11. Fruit Ice Cream

One generous pint milk, two cups sugar, one small tablespoonful flour, two eggs, two tablespoonfuls gelatine soaked in a little cold water, one quart cream, four bananas, half a pound candied cherries and other fruit if desired. Let milk come to a boil, beat flour, sugar and eggs together and stir in boiling milk. Cook twenty minutes, then add gelatine. When cold add cream. Put in freezer, freeze ten minutes, add cup of fruit, and finish freezing.

12. Frozen Peaches

Take two quarts peaches, peeled and sliced, sprinkle with one pound of sugar and let stand two hours. Mash fine, add one quart cold water, and freeze the same as ice cream.

13. Frozen Custard

Put one quart of milk into a double boiler. Beat the yolks of four eggs with one cupful of sugar, then add to the hot milk. Stir over the fire for just a moment until it thickens; then pour backward and forward from one vessel to another until quite frothy. Add a teaspoonful of vanilla, and when cool turn into the freezer and freeze.

14. Tutti Frutti Pudding

Tutti Frutti Pudding is made by putting one quart of cream in a double boiler; add to the yolks of five eggs a cup of sugar; beat until light; stir these in the hot cream. Cook a moment, take from the fire, strain, and when cool add a teaspoonful of vanilla; turn the mixture into the freezer and freeze; when frozen stir in one pint of whipped cream and one cup of cherries, chopped fine, half the quantity of pineapple, chopped fine, and three or four green gages. All the fruit must be soaked for an hour in orange juice.

15. Nesselrode Pudding

Shell a pint of chestnuts, take off the skin, put them in a saucepan and cover with boiling water, boil ten minutes, and press through a colander. Shell, blanch and pound a pint of almonds. Cut a pound of candied fruits into small pieces. Put a pint of water and a pound of sugar on to boil; let boil fifteen minutes. Beat the yolks of six eggs until very light, add them to the boiling syrup, and stir over the fire until very hot, then take off and beat with a spoon until cool. Then add the fruit and nuts, with a ta-blespoonful of vanilla and a pint of cream. Mix well, put in a freezer and freeze. When hard stand away four or five hours before serving.