Add sufficient boiling water to I can condensed milk to make it the proper consistency. Moisten 3 table spoonfuls cornstarch with a little cold milk, add to the mixture, stir and cook five minutes, and take from the fire; when cold, add vanilla extract to flavor; freeze.
Arrowroot Cream. 1 pint cream, 1 quart milk, cupfuls sugar, 2 tablespoonfuls _arrowroot, 1 tablespoonful Mc Ilhenn y's Mmdcan Vanilla.
Moisten the arrowroot with a little milk; put the remainder in a double boiler; when hot, add the arrowroot, stir and cook ten minutes, add the sugar, take from the fire, add the cream and vanilla. When cold, freeze.
Gelatin Cream.
1 quart cream, 1 pint milk, cupfuls sugar, box gelatin, 2 tablespoonfuls Mc Ilhenn y's Mexican Vanilla.
Cover the gelatin with the milk and stand in a cool place thirty minutes; put it in a double boiler; when hot, add the sugar, strain, add the cream and vanilla, and freeze.
Caramel Cream.
1 quart cream, 1 cupful sugar, 6 eggs, 3 tablespoonfuls caramel, 1 teaspoonful Mcllhenny's Mod can Vanilla.
Beat the yolks of eggs and the sugar together until light. Whisk the whites to a stiff froth, stir them into the yolks and sugar. Scald the cream, then stir and cook until the mixture begins to thicken. Take from the fire, and strain; when cold, add the vanilla, and freeze.
Almond Cream.
Yolks 6 eggs, 1 quart cream, 2 ounces Jordan almonds, cupfuls sugar.
Blanch the almonds and chop them fine. Put 2 tablespoonfuls granulated sugar with the chopped almonds in a saucepan, stir over the fire until the almonds are red brown, take from the fire and when cool, pound them to a paste. Put the cream in a double boiler. Beat the eggs and sugar to gether until light, add to the hot cream, stir until thickened, take from the fire, add the pounded almonds, and freeze.
Brown-Bread Ice Cream.
2 slices brown bread, cupful sugar, 2 lady's fingers, pint milk, 1 pint cream.
Put the bread in the oven and brown, roll, and sift. Dry and roll the lady's fingers. Put the cream, milk, and sugar in double boiler, and stir until the sugar is dissolved; when cold, freeze. When frozen, add the sifted crumbs, and repack.
Raspberry-Jam Cream.
1 pound raspberry jam, Juice 1 lemon, 1 pint cream, 1 gill milk.
Mix the lemon juice with the rasp berry jam, add gradually the milk and cream, strain through a sieve, and freeze.
Burnt-Almond Cream.
I quart cream, 1 cupful sugar, 4 ounces shelled ahnonds, 1 teaspoonful caramel, 1 tablespoonful Mc Ilhenn y's Mexican Vanilla.
Blanch and roast the almonds, then pound them in mortar to it paste. Put half the cream and the sugar on to boil, stir until the sugar is dis solved, add the remaining pint of cream and the almonds; when cold, add the caramel and vanilla; freeze.
Chocolate Cream.
2 cupfuls scalded milk, 1 tablespoonful flour, 1 egg, * cupful boiling water, 1* cupfuls sugar, * teaspoonful salt, 2 squares Runkel's Chocolate, 1 quart thin cream, 1 teaspoonful Mcllhenny's Mexi can Vanilla.
Mix 1 cupful sugar with the flour and salt. Add the egg slightly beat en, and gradually the milk. Cook over hot water twenty minutes, stir ring constantly at first. Put choco late in saucepan, place over hot wa ter, and when melted, add remaining sugar and boiling water. Add choco late mixture to hot custard. Cool, add cream and flavoring, strain and freeze. One third cupful Runkel's Prepared Cocoa may be used in place of chocolate.
Apricot Cream.
1 quart cream, 1* cupfuls sugar, 1 quart apricots or 1 pint can.
Put half the cream to heat in a double boiler. When hot, add the sugar, and stir until dissolved. Take from the fire, add the remaining half of the cream, and when cold, freeze. Mash the apricots and stir them quickly into the frozen cream; turn the crank rapidly for five minutes; pack.
Banana Cream.
8 bananas, 1 quart cream, 1 cupful cream.
Peel and mash the bananas. Put 1 pint cream to scald in a double boiler. When hot, add the sugar, stir until dissolved, and cool. Beat and stir the bananas to a smooth paste, add to the cream and sugar; then add the remainder of cream, and freeze.
Mandarin Cream.
1 quart cream, 1 cupful sugar, Juice 12 mandarins, Rind 2 mandarins.
Put half the cream to scald in a double boiler, add the sugar, and stir until dissolved. When cool, add the juice and rind of mandarins and the remaining half of cream; freeze.
Raspberry Cream.
1 quart cream, 2 cupfuls sugar, 1 quart raspberries, Juice 1 lemon.
Put half the sugar and cream to boil; when sugar is dissolved, cool; add the rest of sugar and lemon juice to the berries, stand an hour, then strain. Add the remaining half of the cream to the sweetened cream, and freeze; when frozen, stir in the fruit juice, beat thoroughly, and pack.
Peach Cream.
1 quart cream, i peck peaches, 1* cupfuls sugar, 1 lemon.
Scald 1 quart thin cream and 1 cupful sugar; when cold, freeze to a mush, then add 1* cupfuls peach pulp, mixed with * cupful sugar, and the juice of * lemon; finish freezing.
Blackberry Ice Cream. 1 quart milk, 1 quart blackberries, 1 lemon; 1 pint double cream, 1 cupful sugar, 1 tablespoonful cornstarch.
Stir cornstarch, mixed with the sugar, into the milk, which has been previously scalded. Cook until the mixture thickens. The mixture will be as thick as thin cream. Add the cream, and when cold, freeze to a mush. A tablespoonful lemon ex tract may be added before freezing. Crush et basket of ripe, juicy black berries, and press through a purge sieve to remove the seeds. Mix the pulpy juice, of which there should be a pint, with a cupful sugar, and set on the ice to chill. Add to the half frozen mixture, and finish freezing.