CARAMEL ICE CREAM.—Beat three eggs, one cup sugar and one half cup of flour together and cook with one pint rich milk. Brown one cupful of granulated sugar to a caramel and add to this hot custard. Cool and add one quart thick cream. Freeze.—Mrs. C. H. McKay.
CHOCOLATE ICE CREAM.—Let one large pint of milk come to a boil, add one cup of sugar and one third cup of flour mixed with the beaten yolks of three eggs; three fourths cake of sweet chocolate. Cook until thick and creamy, stirring constantly. Cool and add one quart of cream, one cup sugar and pinch of salt. Add vanilla flavoring and freeze. When partly frozen add the beaten whites of the eggs and freeze until firm but not too hard. Pack freezer well, cover and let it ripen two or three hours if possible.—Mrs. C. H. McKay.
MARYLAND ICE.—Two quarts ripe strawberries mashed with four cups sugar. Stand one hour and squeeze out the juice through a sieve or cheese cloth. Add two quarts of water and freeze. Remove water from freezer when ice is half frozen, pack, and let it stand twenty minutes. Then scoop out the center; leave wall intact. Make a filling of one pint of cream, one half cup sugar, one teaspoon flavoring beaten and whipped until stiff. Add one half cup of chopped or rolled nuts. Fill the cavity in the strawberry ice with this mixture. Repack the freezer and let it ripen four or more hours. When ready to serve, remove freezer can, wrap it in a cloth dipped in boiling water, let stand one minute when the mould of ice cream will slip out easily onto the serving platter. Serve in thick slices.—Mrs. C. H. McKay.
MOUSSE.—(Without cream.) Rub one quart of berries through a sieve, add one cupful of powdered sugar, one ounce of dissolved gelatine, and the whites of five eggs beaten stiff. Put in a mold and pack in ice and salt for three or four hours.—Mrs. C. H. McKay. (Editorial Note.—The above recipes were demonstrated by Mrs. McKay in her paper on "Ice Cream, Ices and Frozen Dainties" at Domestic Science club.)
VANILLA ICE CREAM.—One quart thick cream, seven tablespoons of sugar, one half of a vanilla bean. Cut bean into halves, scrape out seeds and mix with sugar. Add sugar to half of the cream, and put in the balance of the bean. Heat and dissolve sugar in hot cream. Remove from fire, strain and cool. Add remaining cream and freeze. The flavor of the bean makes delicious ice cream but of course good vanilla extract may be substituted. Use a tablespoon of extract. Plain ice cream is nice served with hot chocolate caramel sauce or with maple sauce and chopped nuts.—Mrs. Whitehead.
CHOCOLATE CARAMEL SAUCE.—One and one half cups brown sugar, one half cup of milk, four ounces of chocolate. Stir all together on back of range until chocolate is melted and smooth; then boil until it forms a soft ball when tried in cold water. Serve hot over the ice cream. Makes a nice pudding sauce also and is nice on cream puffs or eclairs.—Mrs. Whitehead.
RED RASPBERRY ICE CREAM.—Follow directions for chocolate ice cream given above, omitting the chocolate and adding one quart of ripe red raspberries pressed through a sieve and sweetened, when the cream is half frozen, and when the meringue is added also. Proceed with the freezing and ripen two or more hours before serving. Strawberries, apricots and peaches are equally as good used this way.—Mrs. Whitehead.
TORTONI ICE CREAM.—Boil one and one half cups sugar with water to cover until it threads from the spoon. Pour it over the stiffly beaten whites of three eggs and beat well. Scald one quart of new milk and add beaten yolks of eggs. Cool and mix with one pint of cream (may be whipped but isn't necessary) and six crumbled almond macaroons. Flavor with vanilla or almond extract. Mix all together and freeze. Cocoanut may be used in place of macaroons but it should be sprinkled with sugar and slightly browned in the oven first.—Mrs. Whitehead.
MAPLE MOUSSE.—Boil a cupful of maple syrup three minutes and stir into the beaten yolks of three eggs. Put back in dish syrup was boiled in and boil two minutes. Cool. Whip a quart of cream and add the cooled mixture and freeze. Do not stir. In the winter it may be simply set out of doors, or may be packed in ice and salt.—Mrs. G. A. McIntosh.
CARAMEL PUDDING.—Take one and one third cups of brown sugar and put in pan on stove and melt, stirring constantly to prevent burning. When melted add very slowly one third cup of boiling water.—Mrs. G. A. McIntosh.