Lemon Ice Cream.
One gallon rich cream, six lemons, first rubbed till soft, and then grated. Tie the yellow peel, which has been grated off, in a piece of coarse muslin. Cut each lemon in half and squeeze the juice from it. Strain the juice, and soak the muslin bag of lemon peel in it, squeezing it frequently till it becomes highly flavored and colored by it. Then add two teacups of sugar.
In sweetening the cream, allow a teacup of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of cream to pour in as it sinks in freezing.—Mrs. S. T.
Orange Ice Cream.
Four oranges, one gallon cream. Rub four or five lumps of sugar on the orange peel, squeeze the juice out, put the lumps of sugar in it and pour into the cream. Sweeten heavily with pulverized sugar before freezing.—Mrs. M.
Strawberry Cream.
Four quarts thick sweet cream, four quarts strawberries. The berries must be mashed or bruised, caps and all, with a teacup of granulated sugar to each quart. After standing several hours, strain through a thin coarse cloth.
Put four teacups of white sugar to the cream, and then add the juice of the berries. Whip or froth the cream with a patent egg-whip or common egg-beater. Pour two-thirds of the cream into the freezer, reserving the rest to pour in after it begins to freeze. Raspberry cream may be made by the same recipe.—Mrs. S. T.
Peach Cream.
Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them very sweet, and mash to a fine jam. To each quart of peaches, add one pint of cream and one pint of rich milk. Mix well and freeze. If you cannot get cream, melt an ounce of Cox's gelatine in a cup of water. Boil the milk, pour it on the gelatine, and when cold, mix with the peaches.—L. D. L.