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

by S. T. Rorer

FROZEN APRICOTS

1 quart of apricots
2 tablespoonfuls of gelatin
1 cupful of sugar
1 pint of cream

Drain the apricots from the can, mash them through a colander, add the sugar and stir until the sugar is dissolved. Cover the gelatin with a half cupful of cold water and soak for a half hour. Stand it over hot water, stir until dissolved, add it to the apricot mixture, and freeze. When frozen, remove the dasher and stir in the cream whipped to a stiff froth. Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

12 large ripe bananas
1 pound of sugar
1/2 pint of water
1 pint of cream
Juice of two lemons

Peel the bananas and mash them through a colander. Add the sugar to the water, and boil five minutes; when cold, add the lemon juice and the bananas. Put the mixture into a freezing can, stir slowly until frozen. Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

1 quart of milk
3 ounces of chocolate
2/3 cupful of sugar
1 pint of water
1/2 pint of cream, whipped
1 teaspoonful of vanilla