Miss Parloa's new cook book and marketing guide

Put three pints of strawberries in a deep dish with one cupful of sugar. Season three pints of cream with a cupful and a half of sugar and two table-spoonfuls of wine. Freeze this. Take out the beater and draw the frozen cream to the sides of the freezer. Fill the space in the centre with the strawberries and sugar, which cover with the frozen cream. Put on the cover and set away for an hour or more. When the cream is turned out, garnish the base, if you please, with strawberries. Raspberry Ice Cream. Make raspberry ice cream the same as strawberry, using a little less sugar. Apricot Ice Cream. One quart of cream, one generous pint of canned apricot, one pint of sugar, the yolks of three eggs, one pint of water. Boil the sugar and water together twenty minutes. Rub the apricot through a sieve and add it to the boiling syrup ; add also the beaten yolks of the eggs, and cook for six minutes, stirring all the while. Take from the fire and place in a pan of cold water. Beat the mixture ten minutes. If cold at the end of that time, add the cream, and freeze. Peach Ice Cream. Peach ice cream can be made like the apricot, having the pint of peaches a very generous one. % Banana Ice Cream. Make this the" same as the apricot, using, however, only one cupful and a half of sugar, and six bananas. More bananas can be used if a strong flavor of the fruit is liked. Chocolate Ice Cream. Make a foundation with two eggs, one cupful of sugar, half a cupful of flour and a pint of milk, the same as for vanilla ice cream. While this is cooking, scrape one square (an ounce) of Baker's chocolate, and add to it two table- spoonfuls of sugar and one of boiling water. Stir this over the fire until perfectly smooth and glossy, and add it to the boiling mixture. This quantity gives a very delicate flavor. If a stronger one is wished use two squares of the chocolate. Put the mixture in cold water to cool. Stir occasionally. When cold, add one tea-cupful of sugar and one quart of milk. Freeze. Brown Bread Ice Cream. Dry the crust of brown bread in a warm oven. Roll fine and sift. Add one pint of the crumbs to the preparation foi vanilla ice cream. The vanilla and two-thirds of the second cupful of sugar must be omitted. Macaroon Ice Cream. Make a cream the same as for vanilla, except omit the second cupful of sugar and the vanilla flavor. Brown one dozen and a half macaroons in the oven. Let them cool then roll them into fine crumbs. Add these and three table spoonfuls of wine to the cream, and freeze. Coffee Ice Cream. Make the same as vanilla, with the addition of one cupful of strong coffee. This gives a strong flavor. Less can be used. The second cupful of sugar should be large. Caramel Ice Cream. Make the hot mixture, as for vanilla. Put the small cupful of sugar in a small frying-pan and stir over the fire until the sugar turns liquid and begins to smoke. Turn into the boiling mixture, and put away to cool. When cold, add one quart of cream. Strain the mixture into the freezer, and freeze. The flavor of this cream can be varied by browning the sugar more or less. Almond Ice Cream. This is made the same as vanilla, except that one teaspoonful of extract of bitter almond is used for flavoring. Almond Ice Cream, No. 2.