The new Annie Dennis cook book

To two quarts of cream add a third of a box of gelatine, dissolved, one quart of fresh milk, three teacupfuls of white sugar, tablespoonful of vanilla, and if liked half a cupful of sherry wine. Bisque Cream Dissolve a third of a box of gelatine in two quarts of fresh, rich sweet milk, three cupfuls of white sugar, and one quart of heavy cream, half cupful of sherry wine, tablespoonful each lemon and vanilla extract. Put in the freezer and when nearly hard, add two dozen almond macaroons, broken in small pieces, and a quarter of a pound of candy mashed fine. Pineapple Ice Cream Grate one medium sized pineapple, and boil five minutes with one cupful of white sugar. Set aside to cool. Pour into a packed freezer two quarts of cream and one quart of fresh sweet milk that has had two and a half cupfuls of white sugar dissolved in it. Freeze until nearly hard, and then add the pineapple, that has been prepared. Freeze until hard. Serve with whipped cream, flavored with lemon. Ice Cream for Invalids One cup of cream, heated ; one well beaten egg, one heaping teaspoonful of sugar. Stir the egg and sugar together into the hot cream. When cold, freeze hard. Banana Ice Cream One quart of fresh sweet cream and six bananas. Sweeten and flavor the milk and cream, using one teaspoonful of vanilla. Mash the bananas with one teacupful of sugar; stir all together and freeze at once. Ice Cream, No. 1 Two quarts of fresh milk, one quart of sweet cream — if cream is not plentiful, use a pint instead of a quart — and make it up with milk. Soak two tablespoonfuls of gelatine in a little cold water half an hour ; then dissolve in a teacupful of boiling water; when cool, stir into the cream. Sweeten to taste and flavor with vanilla. Freeze until hard. This is delicious. Ice Cream, No. 2 Have a bottle of liquid rennet. To two quarts of fresh sweet milk, sweetened and flavored to taste, put two tablespoonfuls of rennet. Now put this in the freezer, and as soon as it is cold, add one quart of flavored cream — whipped — and freeze. If liked, add one pound of almonds, one pound of English walnuts, beaten or chopped fine. Ice Cream, No. 3 Whip one quart of sweet, thick cream with one teacupful of sugar. Flavor with half a teaspoonful each of lemon and vanilla. Freeze ; serve with fresh strawberries, pineapple or soft peaches. Buttermilk Ice Cream Equal quantity of fresh buttermilk (which has had no water added to it m churning) and sweet milk, sweetened to taste and flavored with vanilla. Freeze until hard. Condensed Milk Ice Cream One can of condensed milk, thinned to proper consistency with sweet cream. Sweeten and flavor to taste. Just after it begins to freeze, add one quart of fresh, crushed strawberries. Sherbet Mix the juice of six lemons with two teacupfuls of sugar, and let stand half an hour. Stir into this three pints of water and one can of pineapple. Freeze hard Tutti Frutti One quart of rich cream, sweetened to taste, and flavored with a teaspoonful of vanilla. Put into the freezer; let it begin to freeze, then add one pint of almonds, citron and candied fruits, chopped fine; one quarter of a teacupful of orange juice (or in summer, juice of one lemon). Freeze and put away to harden.