The household (of the Detroit free press)

If you want a very rich ice cream take two quarts pure cream, one pound powdered white sugar, the whites of four eggs ; flavor to taste and freeze. Or, one quart of milk, one quart of cream, one pound of sugar, six eggs. Put milk and cream over a slow fire ; when ready to boil stir in sugar and eggs ; strain while hot ; when cool add flavoring ; when it is quite cold it is ready for freezing. SPANISH CREAM. One-half box of gelatine, one quart of milk, yolks of three eggs, one small cup of sugar ; flavor with vanilla, or other essence. Soak the gelatine one hour in the milk ; put into a farina-kettle and stir as it warms. When hot, pour over the beaten yolks and sugar ; put back into the kettle and heat to scalding ; strain through tarletan ; flavor and pour into a wet mold. Do this in the morning, and set in a cool place. Eat with cream, or without. COFFEE ICE CREAM. To half a pint of coffee, take one quart of thick cream, twelve ounces of finely pulverized white sugar, and two new-laid eggs. Mix the ingredients in an earthen or porcelain-lined basin; place on the fire (stirring constantly) and bring to the boiling point. Do not allow it to boil. Remove immediately. Strain through a hair sieve into another earthen or porcelain-lined basin. Put into a freezer, and freeze, as already directed. VANILLA ICE CREAM. One quart of cream, half a pound of sugar, granulated, half a vanilla bean. Boil half the cream with the sugar and bean, then add the rest of the cream ; cool and strain it. If extract of vanilla or any other extract is used, do not boil it, but put it in the cream with the sugar and freeze. Make it strong with the flavoring, as it loses strength by freezing. LEMON ICE CREAM. This is made with the same proportion of cream and sugar and one lemon ; grate the lemon rind into the sugar ; this extracts the oil ; then FRUIT ICE CREAMS. 509 add the juice and the raw cream ; strain and freeze immediately. Lemon cream sours more quickly than any other. ICE CREAM FRUIT. This can be made by mashing the fruit through a colander, then take a quart of cream and half a pound of sugar ; freeze the same as the others. , PINE-APPLE ICE CREAM. Slice one large pine-apple thin and scatter one pound of sugar between the slices ; cover it and let the fruit steep three hours ; then cut or chop fine in the syrup and strain through a sieve ; beat gradually into one quart of cream and freeze rapidly. If you like, reserve a few slices of pine-apple unsugared, cut into squares and stir through the cream when half frozen. BERRY CREAM. Any kind of berries may be used for this, strawberries being the nicest. Mash with a potato masher in an earthen bowl, one quart of berries with one pound of sugar ; rub them through the colander ; add one quart sweet cream and freeze. Very ripe peaches or mashed apples may be used instead of the berries. STRAWBERRY ICE CREAM. Mash one quart of berries with one pound of sugar. Rub through a colander ; add one quart of sweet cream and freeze as usual. PEACH ICE CREAM.