ICE CREAM AND SHERBET
1 pint of cream, 1qtof new milk, 1¹⁄₂ cups of sugar, 1 tablespoon of vanilla. Let stand in the freezer with ice and salt around it for 10 minutes before freezing.
1¹⁄₂qtsof milk, 1 cup of sugar, 4 eggs, 1 tablespoon of cornstarch, 1 scant teaspoon of salt. Steam in dish of water until creamy, flavor with lemon or vanilla and freeze.
1 pound of hickory nut meat, 2 cups of sugar, 1qtof cream, 2 tablespoons of sugar, burnt brown, chop meats very fine, put 2 tablespoons of sugar over fire without water and let it melt and brown. Pour in little water to dissolve it, then add it to the cream with sugar and nut meats and freeze.
3 pints of thin cream, 2 boxes of strawberries, 2 cups of sugar, 4 grains of salt, wash and hull the berries, sprinkle with sugar, cover and let stand 2hrs. Wash and squeeze through cheesecloth, then add salt. Freeze cream to the consistence of a mush, add gradually fruit juice and finish freezing.
Prepare a pint of boiled custard from 1 pint of milk, a ¹⁄₄ teaspoon of salt, 1 tablespoon of cornstarch blended with a little cold milk, 3 tablespoon of vanilla extract. Cool chill and fold in a ¹⁄₂ pint of cream with a tablespoon of powdered sugar. Turn into a chilled freezer and when the mixture begins to congeal stir with powdered sugar. Continue freezing until firm and smooth.
Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until nearly melted, add slowly 2 cups of milk. If you do not mix carefully, the lemon juice will curdle the milk. Pour into the freezer and freeze. The sherbert will be smooth solid and as white as milk.
Use 1qtof berry juice, 4 cups of sugar, the juice of 2 lemons, 3 pints of water and a few whole strawberries, mix all together and freeze.
1qtof water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a syrup of the boiling water and sugar, add lemon juice, cool strain and freeze. When half frozen add the white of 1 egg beaten stiff.
Made in the same manner as the above recipe, using orange juice with the juice of 1 lemon added.
Cut 3 medium size grapefruit into halves, remove pulp and membrane and separate the pulp into flakes. Mix this lightly with ¹⁄₄lb.of Malaga grapes, which have been skinned and seeded sprinkle liberally with sugar and chill thoroughly. Serve in the grapefruit shells with a little crushed ice.
Have the fruit chilled on the ice. Peel quickly and slice small, place in each chilled cocktail glass the equivalent of 1 sliced peach and add powdered sugar to taste the juice of ¹⁄₄ lemon, 2 tablespoons of grape juice, the same of cracked ice and a few fresh mint leaves. Serve immediately before the ice melts.