Violet Ice Cream
1 quart cream
¾ cup sugar
Few grains salt
⅓ cup Yvette Cordial
1 small bunch violets
Violet coloring
Mix first four ingredients. Remove stems from violets, and pound violets in a mortar until well macerated, then strain through cheese-cloth. Add extract to first mixture; color, freeze, and mould. Serve garnished with fresh or candied violets; the light purple cultivated violets should be used and the result will be most gratifying.