The way to the heart

One can grated pineapple (or i quart of the ripe fruit), i quart of milk, i pint of cream, 2 cups of sugar (unless you use the fresh fruit, and then it requires more), i lemon, ^ box of gelatine soaked in ^ pint of milk. Beat the cream and fruit together and add the lemon. Heat the milk and dissolve the y2 pint of milk and gelatine in it; add the sugar and bring to a boiling point. Cool and pour over the fruit and cream. Freeze. Bisque. Make >4 gallon of rich boiled custard, allowing 6 eggs to each quart of milk, and 4 tablespoons of sugar. Add, before taking from the fire, 2 pounds of pounded almond macaroons and y2 pound of sliced almonds. When cold, freeze. Caramel Cream. Make a custard of 2 quarts of milk and 8 eggs. While this is boiling, put in a flat frying-pan i pound of brown sugar and Yz teacup of water; let it smoke until it begins to burn, and add it to the custard. The custard and sugar should both be boiling hot when put together, or the sugar will form into a hard lump and will be difficult to melt. When cold, add i tablespoon of Sauer's vanilla and i quart of cream. Freeze, and when the dasher comes out, fill the hollow it leaves with whipped cream that has been sweetened and seasoned with vanilla. Put the caramel over the top and pack away to harden. Chocolate Ice-Cream. Half gallon of milk, 8 eggs (whites and yelks), i>4 pounds of sugar, 4 ounces of chocolate, Sauer's vanilla to taste. Put the milk and chocolate on to boil ; beat the eggs and sugar, and pour the boiling milk over them. Thicken as for custard, and when cold, add the vanilla. Fill the centre with whipped cream and pack away. Lemon Ice-Cream. Dissolve 2 pounds of sugar in 2 quarts of milk ; add 2 tablespoons of Sauer's vanilla extract and partially freeze. When the cream begins to get hard, open the freezer and beat in it the juice of 12 lemons; finish freezing and allow it to harden. Sultana Roll. One quart of milk, i egg, i quart of cream, i tablespoon flour, I cup of sugar, i^ cup raisins, soaked over night in enough brandy to cover them, i teaspoon of Sauer's vanilla, i teaspoon of Sauer's almond extract. Put the milk on to boil in a farina boiler with the flour, beaten egg and the sugar. Cook for 20 minutes. Cool and add the cream, keeping out half to whip. Flavor and color with vegetable green. Freeze. When nearly frozen pack down in small cans, mixing in the raisins as you pack it, and fill the centres with whipped cream. Pack in ice to harden. Make a sauce of i cup of sugar, ^/^ cup of water, and boil until :t is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use i pound Royal baking powder cans to pack the frozen cream in. Chestnut Cream. Two quarts of cream, i^ cups of sugar, i cup of water, 2 oranges, yi pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can marh them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 mmutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, v/ine and cream. Freeze. Frozen Pudding.