Strawberry sauce for vanilla cream
Crush a pint of berries, mix with them a cupful of sugar; stir until dissolved; strain through a fine colander or a vegetable press, and set on ice until needed.
Hot maple sauce for vanilla ice cream
Boil a pound of maple sugar with a very little water until it begins to “thread.” Then stir into it a half a cupful of shelled English walnuts, broken, not chopped, into bits. There should be enough to make the sauce quite thick. Pour hot over vanilla ice cream.
Chocolate ice cream
Make a custard according to the directions given in the recipe for vanilla ice cream, stirring into it, while in cooking, four tablespoonfuls of grated chocolate. When this chocolate custard is cold beat in a pint of rich cream and freeze.
Burnt almond ice cream
Beat the yolks of four eggs light, add to them a cupful of sugar and a pint of hot milk. Put over the fire in a double boiler, cook until the mixture thickens like a custard, take from the fire, whip in the whites of the eggs, beaten stiff, and when the mixture is cold stir in lightly half a pint of sweet cream, whipped stiff, a cupful of almonds, which have been shelled, blanched, chopped fine, browned in two teaspoonfuls of caramel sugar, and pounded to a coarse powder. Flavor with a teaspoonful of vanilla and half a teaspoonful of almond extract. Freeze as you would other ice cream.
ORANGE MARMALADE
ICE CREAM WITH HOT MAPLE SAUCE
AFTERNOON TEA SANDWICHES