ICES
Beat together three heaping tablespoonfuls of granulated sugar and yolks of six eggs. When beaten to a froth beat in one pint of cream, add one dozen lady-fingers cut in pieces half an inch long sprinkled with or dipped rapidly in some wine like sherry. When all are stirred together put in a mould, cover tight, and freeze.
Mrs. Sondheim
In a double boiler heat one and one-half quarts of rich milk; when hot stir in one and one-half cups of sugar, the beaten yolks of six eggs. When the custard thickens, set aside to cool. From a quart of fine ripe peaches take the skins and stones; crush with sugar to sweeten to your taste, stir into the cool custard and freeze.
Miss Edna Asch
Sweeten to your taste a custard of four eggs and one pint of milk. Take half a pound of blanched almonds and brown them in a saucepan with six tablespoons of sugar. Pound to a paste, and add little by little one quart of cream. Mix with the custard and put in a freezer. After it is frozen pack in a mould or serve without moulding.
Mrs. H. J. Sower
Add one cup of thick boiled chocolate and half a cup of sugar to one quart of thick cream. Whip to a froth, pour into a mould, and freeze.
Mrs. W. Reinstein
Strain a quart of strong black coffee into one quart of cream, sweetened to taste, and freeze half stiff. Serve in glasses with a tablespoon of whipped cream on each glass.
Mrs. H. J. Sower
One-half pint cream, whipped, six eggs; beat whites to a stiff froth; five scant tablespoons sugar boiled in same amount of water slowly for twenty-five minutes. Stir hot syrup into stiff froth, then beat yolks well and mix; then boil in double boiler for ten minutes, stirring all the time, and doing the same while cooling by placing pot in basin of cold water. When cool add one teaspoon of vanilla, mix with cream; place in freezer and pack with salt and ice. Let stand from five to six hours before serving.
Mrs. Shipley
One pint cream whipped, one pint milk boiled with a pinch Irish moss and one cup of sugar. Let this stand until cold, then strain and mix together and freeze; flavor with one teaspoon vanilla. Freeze slowly at first.
Mrs. R. L. Dannenberg
Add four ounces of grated chocolate to one cupful of sweet milk. Mix it thoroughly with a quart of thick sweet cream. Flavor with vanilla; sweeten with a cupful of sugar. Beat again and freeze.
Mrs. M. Cohen
One pint of cream whipped to a stiff froth, add yolks of two eggs and half a cup of powdered sugar, flavor with one tablespoon mocha essence. Mix into the above grated macaroons. Sprinkle a few grated macaroons into the bottom of a buttered melon mould, and freeze.
One cup maple syrup, yolks of two eggs beaten. Boil eggs and syrup together and stand over night. Beat one-half pint cream with whites of two eggs, add to cold mixture and pack in ice and salt for four hours. Chopped nuts may be added.
R. L. S.