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ICE
CREAMS
VERY
good
small
refrigerators
may
now
be
bought,
and
are
very
useful
both
for
the
manufacture
of
ice
and
of
ice
creams,
as
well
as
for
freezing
puddings
or
cooling
drinks.
The
following
recipes
are
for
a
few
of
the
more
popular
ice
creams.
To
make
Strawberry
Ice
Cream,
—
To
three-
quarters
of
a
pound
of
strawberries
add
half a
pound
of
sugar
(or
a
pound
of
strawberry
jam
may
be used
instead
of
fruit
and
sugar),
and
rub
through
a
hair
sieve.
Add
a
pint
of
rich
cream,
and
very
little
cochineal.
Well
mix,
and
freeze.
Raspberry
ice
cream
may
be
made
in
the
same
way.
To
make
Vanilla
Ice
Cream,
—
Make
a
custard
with
the
yolks
of
five
eggs
and
a
pint
of
milk,
and
add
two
ounces
of
castor
sugar
and
a
little
vanilla.
Cool,
and
partly
freeze.
Then
add
and
well
mix
half
a
pint
of
cream,
and
freeze.
To
make
Maraschino
Ice
Cream,
—
Mix
a
pint
of
cream,
a
quarter
of
a
pound
of
castor
sugar,
the
juice
of
half
a
lemon,
and
two
wine-glassfuls
of
maraschino,
and
freeze.
To
make
Coffee
Ice
Cream,
—
Mix
half
a
pint
of
very
strong,
good
coffee
with
the
yolks
of
six
eggs,
six
ounces
of
castor
sugar,
and
a
pint
of
cream,
and
freeze,
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