Chocolate Ice Cream.
One quart morning's milk, one-quarter of a pound chocolate, one teaspoonful vanilla, sugar to the taste. Boil as for table use. When ready to freeze, whip in one quart rich cream.
Cocoanut Ice Cream.
One pound grated cocoanut, one pound sugar, one pint cream. Stir the grated nut gradually into the cream. Boil gently, or merely heat it, so as to thoroughly get the flavor of the nut. Then pour the cream into a bowl and stir in the sugar. When cold, stir in three pints fresh cream, then freeze.
Cocoanut Ice Cream.
One cocoanut, pared and grated. Mix with a quart of cream, sweeten, and freeze.—Mrs. E. I.
Cocoanut Ice Cream.
One grated nut, three and a half quarts of milk, one pint of cream, two tablespoonfuls arrow-root mixed in a little cold milk. Sweeten to the taste, and freeze.—Mrs. D. R.
Gelatine Ice Cream.
Soak one-half package of Cox's gelatine in a pint of morning's milk. Boil three pints of milk, and while hot, pour on the gelatine, stirring till dissolved. When cold, add two quarts of cream, and sweeten and season to your taste. Then freeze. It is improved by whipping the cream before freezing.—Miss E. T.