Cold dishes for hot weather

Take a cup of sifted sugar ; moisten and stir over the fire to a fine brown ; add a pint and a half of cream ; mix in the yolks of 4 eggs, well beaten, and 3 ounces of sugar. Place over the fire to thicken ; do not allow to boil. Take from the fire, whisk until cold, and freeze. CHOCOLATE CREAM Take half a pound of chocolate and break in small pieces ; melt it over the fire in a cup of water ; add three ounces of sugar and a pinch of salt. When it is dissolved and well cooked add a quart of cream and a teaspoonf ul of essence of vanilla. Withdraw from the fire, whisk until cold, and freeze. CINNAMON CREAM Take an ounce and a half of the best powdered cinnamon and pour a quart of boiling milk over it. Let it stand for an hour, and strain through a thick cloth. Add 1 ounce of gum-arabic, dissolved in hot water, and sweeten with half a pound of sugar. Freeze. COFFEE CREAM (1.) To a quart of boiling milk add the yolks of 4 eggs, well beaten, and a halfpound of sugar. Place over the fire to thicken, but do not allow it to boil. Withdraw from the fire and mix with it a cupful of very strong coffee. When cold, freeze. (2.) Take 4 ounces of freshly roasted coffee- beans and pour a quart of boiling milk over them. Allow to stand until cold ; then strain through a napkin ; add a half -pint of whipped cream and three-quarters of a pound of sugar. Freeze. COCOANUT CREAM Take a fresh cocoanut and grate it. Pour over it a quart of boiling milk. When cold, strain through a cloth, squeezing it very hard to get all the milk from the cocoanut. Add to this milk a half-pint of whipped cream, and three-quarters of a pound of sugar. Freeze. LEMON CREAM (1.) Make a syrup of three-quarters of a pound of sugar and a cup of water ; to this add the strained juice of 2 lemons and the grated rind of 1. Beat 4 yolks lightly and add to the syrup, stirring over the fire until it thickens. Withdraw from the fire, and when cold mix with a quart of cream. If not sweet enough, add more sugar. Freeze. (2.) Beat well the yolks of 6 eggs; mix gradually with this a quart of boiling water and the grated rind and juice of 2 lemons. Sweeten to taste, and stir this one way over the fire till it thickens, but do not let it boil. Add half a wineglass of sherry and a spoonful of brandy. Stir till cold, and freeze. MELON CREAM Take 2 good -sized muskmelons and cut the meat into small pieces. Cover with a pound of powdered sugar and stand in a cool place for an hour. Place over the fire, and cook for five minutes, taking care it does not bum. Pass through a sieve, and when cold mix with a quart of cream, and freeze. MILLE FRUITS Take a spoonful each of preserved strawberries, raspberries, apricots, currants, greengages, ginger, gooseberries, plums, and orange-peel cut into small pieces. Sweeten a quart of cream with half a pound of sugar ; add to it a glass of noyau and the fruit. Freeze. ORANGE CREAM Scrape lightly, with a pound of lumpsugar, the rinds of 6 oranges. To this sugar add 3 cups of water and the strained juice of the oranges. Place over the fire, and boil for five minutes. Beat lightly the yolks of 6 eggs, and mix with the syrup. Return to the fire, and whisk lightly until it thickens ; take from the fire, and add a glass of orangeflower water. When cold, freeze. PINEAPPLE CREAM Grate a fresh pineapple, and mix with a pint of syrup made from one pound of sugar. Add to this a quart of cream, and rub through a sieve. Before grating the pine take from it two or three slices, which must be cut into small dice and added to the strained cream before freezing. PISTACHE CREAM