Ice Cream No. 1.
1 pint of cream, 1 qt of new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of vanilla. Let stand in the freezer with ice and salt around it for 10 minutes before freezing.
Ice Cream No. 2.
1¹⁄₂ qts of milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, 1 scant teaspoon of salt. Steam in dish of water until creamy, flavor with lemon or vanilla and freeze.
Hickory Nut Ice Cream.
1 pound of hickory nut meat, 2 cups of sugar, 1 qt of cream, 2 tablespoons of sugar, burnt brown, chop meats very fine, put 2 tablespoons of sugar over fire without water and let it melt and brown. Pour in little water to dissolve it, then add it to the cream with sugar and nut meats and freeze.
Strawberry Ice Cream.
3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 grains of salt, wash and hull the berries, sprinkle with sugar, cover and let stand 2 hrs. Wash and squeeze through cheesecloth, then add salt. Freeze cream to the consistence of a mush, add gradually fruit juice and finish freezing.
Peach Ice Cream.
Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon of salt, 1 tablespoon of cornstarch blended with a little cold milk, 3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of cream with a tablespoon of powdered sugar. Turn into a chilled freezer and when the mixture begins to congeal stir with powdered sugar. Continue freezing until firm and smooth.