Ices.

VANILLA ICE CREAM.

A quart of rich milk, three-quarters of a pound 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.

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