The Myrtle Reed Cook Book

by Myrtle Reed

Mix two cupfuls of cream with one cupful of very strong coffee, sweeten heavily, add the unbeaten white of an egg, and freeze.

GRAPE ICE-CREAM

Cook a cupful of grape juice to a thick syrup with a cupful of sugar, mix with two cupfuls of cream, and freeze. The cream will be lavender in color. A little less sugar may be required for some tastes.

LEMON ICE

Mix two cupfuls of lemon-juice with three cupfuls of water and sweeten heavily with thick syrup. Freeze. The unbeaten whites of two eggs may be added if a frothy ice is desired.

LEMON ICE-CREAM

Make a syrup of a cupful of sugar, half a cupful of water, and the juice and grated rind of two lemons. Strain, add to three pints of cream, and freeze.

MACAROON ICE-CREAM

Dry half a pound of macaroons in the oven, cool, roll, and sift. Mix with cream, allowing three cupfuls of cream to each cupful of crumbs. Sweeten heavily and freeze.