Mary Jane's cook book

Melt chocolate in double boiler, add salt and sugar and stir till sugar is melted. Add boiling water gradually, then remove from fire, stir in scalding hot milk and vanilla. Cool and freeze as usual. MARSHMALLOW ICE CREAM. Marshmallows, 1 box. Sugar, 3 tablespoons. Cream, 1 pint. Orange flower water, 1 tablespoon. Get a 10 cent box of marshmallows, shake as much powder as possible off them, wash quickly and cut up with fine scissors into ¼-inch bits. Soak them in the cream until thoroughly dissolved, add the sugar and flavoring and freeze. PRUNE ICE CREAM. Milk, 1 pint, Brown sugar, !/2 cup. Eggs, 2. Prunes, 1 cup. Cream, ½ cup. Sherry, 2 tablespoons. Make custard of milk and eggs, add sugar, whip cream and add to custard when cold. Stew, drain, stone and chop prunes, stir into custard, add sherry and freeze. FIG CREAM. Figs, ¼ pound. Cream, 1 quart. Warm water, 1 cup. Sugar, 1 cup. Chop figs very fine, cover with warm water and let stand for an hour. Scald the cream and sugar, add figs and water, press all through a coarse sieve, cool and freeze. COFFEE ICE CREAM. Milk, iy2 cups. Egg yolks, 3. Powdered coffee, 1-3 cup. Salt, a pinch. Sugar, 114 cups. Cream, 4 cups. Scald milk with coffee and add 1 cup of the sugar. Beat egg yolks, add remainder of sugar and salt. Combine mixtures and cook in a double boiler till mixture thickens. Cool and add cream, strain and freeze. Delicious served in halves of canteloupes. Mrs. 8. L., Dover. QUICK STRAWBERRY CREAM. Strawberries, 1 quart. Sugar, 1 pint, Thin cream, 1 quart. Mash the strawberries with the sugar and let stand for an hour. Press through a sieve, add cream and freeze. RASPBERRY ICE CREAM. Raspberries, 1 quart. Cinnamon, 1 teaspoon. Sugar, 1 pound. Cream, 1 pint. Press the raspberries through a sieve and add to the cream, with the sugar and cinnamon. Put in freezer and turn till thick and smooth, then pack for 2 hours. GINGER ICE CREAM. Egg yolks, 8. Orange extract, 1 teaspoon. Sugar, iy2 cups. Preserved ginger, 1 cup. Boiling milk. 2 cups. Lemon juice, 1 tablespoon. Ginger syrup, 1 tablespoon. Beat egg yolks to a thick cream and add sugar and remaining ingredients in order given. Chop ginger fine before -adding. PEACH ICE CREAM. Peaches, 12. Eggs, 2. Sugar, 1 cup. Cream, 1 quart. Pare the peaches and chop fine, then mash thoroughly. Beat the eggs, add sugar and cream and heat together in a double boiler till it begins to thicken. Eemove from fire, cool and freeze. When partly frozen add peach pulp and finish freezing. Pack and leave to ripen for 2 hours before serving. CURRANT ICE CREAM. Milk, 1 quart. Vanilla, 2 teaspoons. Sugar, % cup. Cream, 1 pint. Egg, 1. Currants, 1 pint. Cook milk, sugar and well beaten egg in double boiler for 25 minutes. Cool, add vanilla and cream. Wash and stem the currants, sprinkle well with sugar and let stand 1 hour. Mash, and press through a fine sieve to remove seeds. Freeze cream mixture slightly, add currant juice and finish freezing. FROZEN CUSTARD. Egg yolks, 6. Sugar, % cup. Egg whites, 4. Heavy cream, 1 pint. Milk, 1 quart. Powdered sugar, 3 tablespoons. Salt, a pinch. Vanilla flavoring, 3 tablespoons.