BISQUE ICE-CREAM.
Put in a farina kettle one quart of good sweet cream, three-quarters of a pound of sugar, and one tablespoonful of vanilla extract, and allow the mixture to cook till the water in the outer kettle boils; then remove from the fire. Brown two ounces of macaroons in a moderate oven; cool, and roll to a fine powder; stir into the cream, and when cold, freeze.
LEMON SHERBERT. MRS. G. H. WRIGHT.
To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.
LEMON ICE. MRS. H. T. VAN FLEET.
To one quart of water, add four cups of sugar; let this come to boiling point; let cool; strain through a cloth; add the juice of six lemons, and juice of two oranges; beat the whites of six eggs to a stiff froth. Put the syrup in the freezer; then add the beaten whites. Freeze same as ice-cream. Stir constantly until sufficiently frozen.
APRICOT ICE. ALICE FAIRFIELD.
Make syrup same as lemon ice; add one can of apricots (mashed fine), three lemons, and juice of one orange, if wanted. Freeze same as lemon ice.
ORANGE SHERBERT. M. E. BEALE.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze.