Strain a quart of strong black coffee into one quart of cream, sweetened to taste, and freeze half stiff. Serve in glasses with a tablespoon of whipped cream on each glass.
Mrs. H. J. Sower
BISCUIT GLACÉ
One-half pint cream, whipped, six eggs; beat whites to a stiff froth; five scant tablespoons sugar boiled in same amount of water slowly for twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks well and mix; then boil in double boiler for ten minutes, stirring all the time, and doing the same while cooling by placing pot in basin of cold water. When cool add one teaspoon of vanilla, mix with cream; place in freezer and pack with salt and ice. Let stand from five to six hours before serving.
Mrs. Shipley
CREAMED ICE
One pint cream whipped, one pint milk boiled with a pinch Irish moss and one cup of sugar. Let this stand until cold, then strain and mix together and freeze; flavor with one teaspoon vanilla. Freeze slowly at first.
Mrs. R. L. Dannenberg
CHOCOLATE ICE-CREAM
Add four ounces of grated chocolate to one cupful of sweet milk. Mix it thoroughly with a quart of thick sweet cream. Flavor with vanilla; sweeten with a cupful of sugar. Beat again and freeze.