ENGLISH APRICOT CREAM
1/2 pint of apricot jam
1 pint of cream
1/2 pint of milk
2 tablespoonfuls of noyau
Juice of one lemon
Mix the jam and the cream, then carefully add the noyau and the lemon juice. Press through a fine sieve, add the milk, and freeze as directed on page 7.
This will serve six persons.
FROZEN CUSTARD
1 quart of milk
6 ounces of sugar
2 teaspoonfuls of vanilla
Yolks of four eggs
Put the milk in a double boiler, add the yolks of the eggs and the sugar beaten together, and stir until the mixture thickens. Take from the fire, and, when cold, add the vanilla. Turn into the freezer and freeze as directed. A little chopped conserved fruit may be added at last when the dasher is removed. Chopped black walnuts may also be added.
This will serve six persons.
GELATIN ICE CREAM
1 quart of milk
1/2 pint of cream
6 ounces of sugar
1 tablespoonful of granulated gelatin
2 teaspoonfuls of vanilla