COFFEE ICE CREAM
1 quart of cream
1/2 pound of pulverized sugar
4 ounces of so-called Mocha coffee
Grind the Mocha rather coarse, put it in the double boiler with one half the cream, and steep over the fire for at least ten minutes. Strain through a fine muslin or flannel bag, pressing it hard to get out all the strength of the coffee. Add the sugar and stir until dissolved; when cold, add the remaining pint of cream and freeze.
This will serve six persons.
CURAÇAO ICE CREAM
1 quart of cream
1 wineglassful of curaçao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges
Put the sugar and half the cream over the fire in a double boiler. When the sugar is dissolved, take it from the fire, and, when cold, add the curaçao, orange juice and orange blossoms water; add the remaining cream, and freeze.
This will serve six persons.