Strawberry or Raspberry.
Bruise a pint of raspberries, or strawberries, with two large spoonfuls of fine sugar; add a quart of cream, and strain through a sieve, and freeze it. If you have no cream, boil a spoonful of arrow-root in a quart of milk, and, if you like, beat up one egg and stir into it.
Currant.
Take a gill of fresh currant juice, make it very sweet, and stir in half a pint of cream and freeze it. In the winter, or when fresh currants are not to be had, beat a teaspoonful and a half of currant jelly with the juice of one lemon, sweetened, and put to it half a pint of cream.
Lemon.
Having squeezed your lemons, add sugar enough to the juice to make it quite sweet, and about a third as much water as to make lemonade; strain it, and then freeze it.
Imperial Cream.
Boil a quart of cream with the thin rind of a lemon; then stir it till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream; pour the cream into the dish, from a teapot or pitcher, holding it high and moving it about so as to mix thoroughly with the juice. It should be made six hours before being served. Eat with sweetmeats, apple island, or apple-pie.
Snow Cream.
To a quart of cream add the whites of three eggs, cut to a stiff froth, four spoonfuls of sweet wine, sugar to your taste, and a little essence of lemon, or the grated rind; whip it to a froth, and serve in a glass dish.