STRAWBERRY ICE CREAM.—Three cupfuls of cream and one of milk, or one quart of thin cream, three quarters of a cupful of sugar; scald, but do not boil. Beat until cold, add one cupful of strawberries mashed with their juice and one half cupful of sugar. Place in freezer, pack in ice and salt, using three quarters ice and one quarter salt, and freeze until as stiff as can be turned. Remove dasher, work up and down with a long handled spoon to pack solidly and set aside for twenty minutes or longer. Serve garnished with a half cupful of strawberries cut in two. For individual servings a simple way is to pack the ice cream in pound or half pound baking powder tins after it has been frozen and bury it in ice and salt. It then may be turned out and sliced in rounds, one round to a person, and the strawberries used to decorate each service. Of course, if this is done the cream must be very firm and should be packed at least two hours before it is used. To avoid much melting the bucket may be put in the ice box in a tin pan.
STRAWBERRY MOUSSE.—Dissolve one tablespoonful of granulated gelatine in one quarter cupful of water by placing the bowl containing it in a pan of hot water; when smooth add three quarters of a cupful of powdered sugar and stir until cool. Strain gradually into two cupfuls of cream whipped very stiff, add one cupful of fresh strawberries which have been chopped fine with a silver knife and sugared with one third cupful of sugar. Have the mould already packed in ice and salt, put the mousse into it by the spoonful, first being sure that all the ingredients are well mixed; cover with buttered paper, put on the lid of one mould and pile ice and salt on top. Put in a cold place for two to four hours. Unmold and serve with halved strawberries and sponge cake or angels food.
ORANGE WATER ICE.—Juice of six oranges, two teaspoons extract of orange, juice of one lemon, one quart water, one pound powdered sugar, one gill rich, sweet cream, add all together and strain. Freeze same as ice cream.—Mrs. H. J. Liddell.
LEMON SHERBET WITH CREAM.—Mix four large cups of sugar with three level tablespoons of flour and stir in two quarts of boiling water and cook thick. Cool and add the juice of one dozen lemons. Strain and freeze. When half frozen add one pint of cream whipped stiff with half a cupful of sugar and add the beaten whites of two eggs. Stir well through the half frozen sherbet and finish freezing. When firm, remove the dasher from the freezer, repack and cover freezer with a carpet or heavy blanket. Let it ripen two hours or more. Makes one gallon of sherbet.—Mrs. Whitehead.
LEMON SHERBET.—Juice of three or four lemons, according to size, two cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar and put them in the freezer and let stand while you pack freezer, quickly stir in ice cold milk and freeze quickly. The milk must be fresh morning's milk and it must commence to freeze immediately or it will curdle. Grated pineapple may be added to this if liked. After it is frozen the beaten whites of two eggs mixed with two tablespoons of sugar, should be stirred through the sherbet and left to ripen until serving time. Cream may be used instead of milk but half of it should be scalded with half of the sugar and cooled before mixing with the lemon juice.—Mrs. Whitehead.
HOT CHOCOLATE SAUCE FOR ICE CREAM.—Two cups of light brown sugar, 2 tablespoons of chocolate, ½ cup sweet milk, butter size of a walnut. Boil until it forms a soft ball when dropped in cold water. Do not beat. Flavor with vanilla and let it stand a moment, pour the sauce on ice cream in the dishes just before serving. Maple sauce is made the same way substituting maple sugar for the brown and omitting the chocolate. Caramel sauce is made by browning sugar in a hot skillet until it melts and smokes and then adding the sweet milk and butter and cooking to soft ball stage. Minced nuts may be sprinkled over the sauce on top of ice cream.—Mrs. Whitehead.
STRAWBERRY FRAPPE.—For one quart of ripe berries use four lemons, three cupfuls of sugar and three pints of water. Crush the berries with the sugar, and let them stand an hour before adding the juice of the lemons and the water. Mix well, pour into a freezer and stir for fifteen or twenty minutes. Pack in ice for an hour or two and serve in glasses with or without whipped cream on top.
MELON SHERBET.—Boil one pint of water with half a pound of sugar for twenty minutes, then stir in a little gelatine melted in cold water. Add the strained juice of two lemons, half a pint of melon juice and then the beaten whites of two eggs. Whisk all together and partially freeze.
ANGEL FRAPPE.—Dip half a pound of lump sugar in the strained juice of some white currants and boil them to the "thread" point. Beat the whites of two eggs till stiff, then pour on the sugar and continue beating. Whip a pint of double cream, add a quarter of a pint of currant juice, mix all quickly together and freeze without stirring until nearly solid. Serve in tall glasses with a few white currants in the bottom of each.
SHERBET PINEAPPLE.—Boil together one cup of sugar and one quart of water. Dissolve in one half cup of water one teaspoon of gelatine; juice of two lemons, one can of pinapple. Put in freezer and add one pint of water. When partly frozen add the whites of three eggs and one cup of sugar and finish freezing.—Mrs. F. Kleinsorge.