Ice Creams, Water Ices, Frozen Puddings Together with Refreshments for all Social Affairs

by S. T. Rorer

1 pint of strong black coffee
1 pint of cream
2 eggs
1/2 pound of sugar
1 teaspoonful of vanilla

Beat the sugar and the yolks of the eggs until light, add the well-beaten whites, and pour into them the coffee, boiling hot. Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.

This will serve eight persons.

VANILLA

1 pint of cream
1 pint of milk
1/2 pound of sugar
3 eggs
1/4 vanilla bean or a teaspoonful of good extract

Put the milk over the fire in a double boiler, and add the vanilla bean, split. Beat the yolks of the eggs and the sugar until light, add the whites beaten to a stiff froth, and stir into them the hot milk. Return the mixture to the double boiler and cook until it begins to thicken, or will coat a knife blade dipped into it. Take from the fire, strain through a colander, and, when cold, add the cream, and freeze. Repack and stand to ripen for three hours or longer.

This will serve eight persons.

WALNUT

1 pint of cream
1 pint of milk
2 eggs
1/2 pint of chopped black walnuts
1 teaspoonful of vanilla
1 teaspoonful of caramel

Beat the yolks of the eggs and the sugar until light; add the well-beaten whites, and then the milk, scalding hot. Stir over the fire in a double boiler until the mixture begins to thicken; take from the fire and add the vanilla and caramel. When cold, add the walnuts and cream, and freeze.