Peach Ice Cream

Two quarts ripe peaches, 1 cup sugar, mix well and set away in a covered dish. Take one pint of milk and one of cream; let them come to a boil, mix together 1 cup sugar, 2 scant tablespoonfuls flour and a teaspoonful salt, beat the eggs well, mix all; then add the boiling milk and cream. Return to your kettle and boil gently 20 minutes, stirring often to prevent sticking. When quite cold stir in the peaches, which must be mashed fine, and freeze.

Chocolate Ice Cream

Six tablespoonfuls grated chocolate, 2 breakfast cups cream, 1 of fresh milk, 1/2 lb. sugar.

Stir the chocolate into the milk, mixing well, add remaining ingredients and freeze.

Ice Cream

One quart milk, 2 eggs, 3/4 lb. sugar, 2 tablespoonfuls corn-starch or arrowroot, 1 qt. cream.

Scald the milk, yolks of eggs, sugar, and cornstarch or arrowroot, until it is of the consistency of custard. Then allow to cool. When cool add the cream whipped, and the whites of the eggs whisked to a stiff froth. Sweeten to taste, flavor, and freeze in the usual way.

Currant Ice

Boil 1 quart of water and a pound of sugar until reduced to a pint, skim it, take it off the fire, add a pint of currant juice; when partly frozen, stir in the whites of 4 eggs. Mould, and freeze again. A good ice for fever patients.

Pineapple Ice Cream

Make a plain vanilla ice cream and when partially frozen stir in 1/2 can grated pineapple. Mix well and complete the freezing. The remainder of the pineapple may be converted into a most delicious trifle.