ICE CREAM.
Cup of sugar, teaspoonful of vanilla, tablespoonful of brandy, and 1 pint of scalded sweet cream. The whites of 2 eggs may be added.
FROZEN CUSTARD.
Pint of milk, cup of sugar, 2 pinches of salt, yolks of 3 eggs, pint of milk or cream, and 1 ounce of wine or brandy.
SHERBET.
In preparing gelatin sherbet, soak gelatin in cold water about thirty minutes; then pour over it boiling water and add the other ingredients. When sugar is dissolved, strain mixture and freeze.
MILK SHERBET.
Two cups of milk, 1 cup of sugar, 4 tablespoonfuls of lemon juice.
Dissolve the sugar in the lemon juice, add gradually to the milk, and freeze.