Strawberry Ice-cream.
Sprinkle sugar over strawberries, mash them well, and rub them through a sieve. To a pint of the juice add half a pint of good cream. Make it very sweet. Freeze it in the usual way, and, when beginning to set, stir in lightly one pint of cream (whipped), and, lastly, a handful of whole strawberries, sweetened. Put it into a mold, which imbed in ice. Or, when fresh strawberries can not be obtained, there is no more delicious cream than that made with the French bottled strawberries. Mix the juice in the bottle with the cream, and add the whipped cream and the whole strawberries, when the juice, etc., have partly set in the freezer.
Many prefer this cream of a darker red color, which is obtained by using prepared cochineal.
Napolitaine Cream.
To make a form of three colors: Vanilla, chocolate, and strawberry ice-creams are frozen in three different freezers, and filled in a mold the form of a brick in three smooth layers of equal size.
Chocolate Fruit Ice-cream.
Make a chocolate cream. When set in the freezer, add about half a pound of assorted French candied or preserved fruits cut into small pieces. Put it into a melon-shaped mold, to imitate a plum-pudding. When ready to serve, turn the cream on a platter, and make a circle around it of whipped cream, sweetened and flavored with vanilla. This cream is a decided success, and a beautiful dessert for a dinner-party. It may be improved by sprinkling over it chopped almonds dried of a light-brown color, mixed with chopped pistachios. This is intended to imitate the rugged appearance of the rind of a melon.