We give 1 or 2 other recipes for Philadelphia ice cream which are sometimes used. PHILADELPHIA ICE CREAM No. 2.— Mix together 2 quarts of thick cream and 1 pint of milk and ^ lb. of sugar; dissolve 1 table- spoon of soda in 4 tablespoons of hot water✪ Philadelphia Ice Cream No. 2, cool it, and add to the cream just before freezing. Flavor to suit the taste. PHILADELPHIA ICE CREAM No. 3— Heat 3 cups of fresh milk, and when it comes to the scalding^point have ready 2 table- spoons of arrowroot dissolved in a little cold milk and add it; when of the consistency of cream, remove from the fire and cool, stirring frequently to prevent lumping; add this custard to 1|- quarts of well* whipped cream, and 1^ cups sugar✪ Philadelphia Ice Cream; flavor to taste and freeze. NEAPOLITAN ICE CREAM. Method of Making. — To make cooked Neapolitan cream, proceed as follows: Beat the yolks of eggs, add the sugar, and beat again; then stir in the well=beaten whites and mix all into the cream. Cook it over a good fire, in a double boiler, with continual stirring, until a knife=blade dipped into it will be slightly coated without its running, but do not let it curdle; then remove from the fire, strain, let stand until cold, and put into the freezingscan. This method is best suited ICE CREAM, WATER ICES AND SHERBETS 439 for caramel, chocolate, coffee, vanilla and nut ice creams. Should the custard curdle while being cooked do not throw it away, as if well frozen, it will come out smooth. There is a simple rule with regard to the use of sugar in these creams which it will be convenient to know. Use -| lb. (or 1 heaping cup) of sugar to sweeten each quart of cream; 2 quarts of cream would therefore require 1 lb. ( or 2 cups) of sugar, and so on. Any- where from 1 to 6 eggs are used for each quart of cream, and more sugar is required to sweeten eggs than cream, the rule being | lb. of sugar to every 12 eggs — as the number of eggs vary, alter the amount of sugar to correspond; thus 1 quart of cream and 6 eggs would require f lb. of sugar, and so on. NEAPOLITAN ICE CREAM No. i— Take 6 eggs, 1 quart of cream, | lb. of sugar; flavor to taste and prepare it as directed in the above paragraph. This is the standard formula for the best Neapoli- tan cream made by confectioners. Various flavors are used, as vanilla, cofPee, chocolate and caramel, and nuts may also be intro- duced, like fllberts, almonds, etc., and such fruits as apricot, cherry and peach, thus giving variety to the cream. While the above is the standard formula, used by flrst class confectioners, and it makes the richest and best cream, many other combinations are used, and the cooking is often dispensed with. We give 2 or 3 sample recipes. NEAPOLITAN ICE CREAM No. 3.— Take 1 pint of milk, the yolks of 2 eggs, 6 oz. of sugar, and 1 tablespoon of arrowroot; scald until it thickens. When it is cool add 1 pint of whipped cream and the whites of the 2 eggs beaten to a stiff froth; flavor to taste, and freeze. NEAPOLITAN ICE CREAM No. 3.— Take 1 quart of rich milk or milk and cream, 4 eggs and 4 tablespoons of sugar; beat the eggs and sugar together, stir it into the milk or cream, cool, flavor and freeze. NEAPOLITAN ICE CREAM No. 4.— (Picnic ice cream.) Take 3 pints of milk, 1 i^int cream, 1| cups sugar, whites of 3 eggs beaten to a stiff froth; flavor and freeze without cooking. It can be made and served in 1 hour. ✪ Neapolitan Ice Cream No. 1

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We give 1 or 2 other recipes for Philadelphia ice cream which are sometimes used. PHILADELPHIA ICE CREAM No. 2.— Mix together 2 quarts of thick cream and 1 pint of milk and ^ lb. of sugar; dissolve 1 table- spoon of soda in 4 tablespoons of hot water, cool it, and add to the cream just before freezing. Flavor to suit the taste. PHILADELPHIA ICE CREAM No. 3— Heat 3 cups of fresh milk, and when it comes to the scalding^point have ready 2 table- spoons of arrowroot dissolved in a little cold milk and add it; when of the consistency of cream, remove from the fire and cool, stirring frequently to prevent lumping; add this custard to 1|- quarts of well* whipped cream, and 1^ cups sugar; flavor to taste and freeze. NEAPOLITAN ICE CREAM. Method of Making. — To make cooked Neapolitan cream, proceed as follows: Beat the yolks of eggs, add the sugar, and beat again; then stir in the well=beaten whites and mix all into the cream. Cook it over a good fire, in a double boiler, with continual stirring, until a knife=blade dipped into it will be slightly coated without its running, but do not let it curdle; then remove from the fire, strain, let stand until cold, and put into the freezingscan. This method is best suited ICE CREAM, WATER ICES AND SHERBETS 439 for caramel, chocolate, coffee, vanilla and nut ice creams. Should the custard curdle while being cooked do not throw it away, as if well frozen, it will come out smooth. There is a simple rule with regard to the use of sugar in these creams which it will be convenient to know. Use -| lb. (or 1 heaping cup) of sugar to sweeten each quart of cream; 2 quarts of cream would therefore require 1 lb. ( or 2 cups) of sugar, and so on. Any- where from 1 to 6 eggs are used for each quart of cream, and more sugar is required to sweeten eggs than cream, the rule being | lb. of sugar to every 12 eggs — as the number of eggs vary, alter the amount of sugar to correspond; thus 1 quart of cream and 6 eggs would require f lb. of sugar, and so on. NEAPOLITAN ICE CREAM No. i— Take 6 eggs, 1 quart of cream, | lb. of sugar; flavor to taste and prepare it as directed in the above paragraph. This is the standard formula for the best Neapoli- tan cream made by confectioners. Various flavors are used, as vanilla, cofPee, chocolate and caramel, and nuts may also be intro- duced, like fllberts, almonds, etc., and such fruits as apricot, cherry and peach, thus giving variety to the cream. While the above is the standard formula, used by flrst class confectioners, and it makes the richest and best cream, many other combinations are used, and the cooking is often dispensed with. We give 2 or 3 sample recipes. NEAPOLITAN ICE CREAM No. 3.— Take 1 pint of milk, the yolks of 2 eggs, 6 oz. of sugar, and 1 tablespoon of arrowroot; scald until it thickens. When it is cool add 1 pint of whipped cream and the whites of the 2 eggs beaten to a stiff froth; flavor to taste, and freeze. NEAPOLITAN ICE CREAM No. 3.— Take 1 quart of rich milk or milk and cream, 4 eggs and 4 tablespoons of sugar; beat the eggs and sugar together, stir it into the milk or cream, cool, flavor and freeze. NEAPOLITAN ICE CREAM No. 4.— (Picnic ice cream.) Take 3 pints of milk, 1 i^int cream, 1| cups sugar, whites of 3 eggs beaten to a stiff froth; flavor and freeze without cooking. It can be made and served in 1 hour.

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