584.—MINT ICE CREAM
| 1 quart thin cream | White of 1 egg |
| ½ pound mint stick candy |
Put half of cream in double boiler with candy, and heat until candy is dissolved. Cool, add the remainder of cream whipped, and the white of egg beaten stiff; freeze; and serve in glasses garnished with small green mint candies.
585.—ORANGE VELVET CREAM
| 1 cup sugar | 1 cup orange juice |
| 1 cup water | Juice of 1 lemon |
| Whites of 2 eggs | 1 pint cream whipped |
Boil sugar and water until it threads; cool slightly and add gradually to the stiffly beaten whites of eggs, beating steadily for three minutes; add fruit juice, and when cool fold in cream. Freeze, and serve in glasses garnished with candied orange peel and a few mint leaves.
586.—PHILADELPHIA ICE CREAM
| 1 quart thin cream | Few grains salt |
| ¾ cup sugar | 1 tablespoon flavoring |
Mix and freeze.