Boar's Head

Boar's head for Christmas is formed by lining a boar's head mold with chocolate ice cream, then filling in with a white cream of any desired flavor, using strawberry cream for the tongue and a candied strawberry for each eye. When serving, surround with Christmas holly.

Chocolate Parfait

Add a cup of thick boiled chocolate and half a cup of sugar to a quart of thick cream. Whip to a froth, pour into a mold and freeze.

Chocolate Sauce For Ice Cream

Scrape or powder one ounce of unsweetened chocolate and melt in half a cup of hot water. Stir in gradually a cup of sugar, and when the mixture boils take from the fire and beat it with half a cup of cream.

In using, pour the hot sauce, not over, but round the pieces of ice cream as they are served on small plates.

Cafe Frappe

Strain a quart of strong, black coffee into a quart of cream, sweeten to taste, and freeze half stiff. Serve in glasses with a tablespoon of whipped cream on top.

Coffee Parfait

To a cup of sugar add five tablespoons of strong liquid coffee. Heat, and add the yolks of four eggs, and then one pint of cream whipped. Freeze.

Frozen Eggnog

Separate the yolks and whites of four eggs. Beat the yolks with one cup of sugar, add a pint of cream, and freeze. When partly frozen, add the whites of the eggs beaten to a stiff froth, four tablespoons of sherry, one tablespoon of brandy, and one of maraschino. Finish the freezing and serve.

Frozen Lady Finger Pudding

Beat together three heaping tablespoons of granulated sugar and the yolks of six eggs. When beaten to a froth, beat in one pint of cream, and add a dozen lady fingers cut in pieces half an inch long and sprinkled with or dipped rapidly in some wine. like sherry. When all are stirred together, put in a mold, cover tight and freeze.

Lemon Ice

In one quart of water put the juice of four lemons and two cups and a half of sugar. Add the beaten whites of two eggs and freeze.

Lemon Sherbet

Boil together twentyfive minutes one and a half pints of sugar and three pints of boiling water. Add the juice of ten lemons. Cool and freeze.

Maple Cream

Whip stiff a pint of cream. Add a cup of cold maple syrup of about molasses thickness. Beat thoroughly into the cream, adding, or not, as your taste directs, a few drops of lemon. Pack in a mold and freeze. This may be served in claret or lemonade glasses.

Maple Ice Cream

Boil two cups of maple sugar over a slow fire. Beat the yolks of four eggs, stir in the hot syrup, and cook till it thickens. Whip two cups of cream, add to the eggs and syrup after you take from the fire. Set to cool and then freeze.

Maple Parfait

Stir the yolks of four eggs into one cup of boiled maple syrup. Add one pint of cream whipped. Cool and freeze.

Hot Maple Syrup For Ice Cream

A hot sauce of maple syrup is served with ice cream. After the portions of the ice cream are laid upon the plates, pour two or three tablespoons of hot maple syrup round the ice cream and drop on the top three or four halves of walnuts.

Mint Sherbet

Soak a handful of fresh mint for at least an hour in a cup filled with brandy and sherry in equal parts. Strain. Add two teaspoons of dissolved gelatine, the whites of four eggs beaten stiff, and a syrup made of three cups of water and two cups of sugar. Freeze hard. You may omit the brandy and sherry and soak the mint in strong lemon water.

Frozen Peaches And Cream

Free from skin and stones six large ripe peaches and cut into very small pieces with a silver knife. Beat together four eggs and a cup of sugar, add to the peaches, and then add a quart of cream. Put in the freezer and beat smooth as it freezes.

Peach Custard Frozen

In a doubleboiler heat a quart and a half of rich milk, and when hot stir in a cup and a half of sugar and 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.

Peach Ice

Peel and slice two quarts of peaches, cover with a pound of sugar and let stand a couple of hours. Then mash them to a pulp, add a quart of cold, clear water, and freeze.

Frozen Plum Pudding

Put a cup of sugar to a cup of water and boil till the syrup begins to thread. Then set to cool. Meanwhile have soaking a tablespoon of gelatine in two tablespoons of water.

Scald and cool a pint of cream. When the syrup is cool stir in the beaten yolks of four eggs, and set over the fire till it thickens. Stir till cool, add the gelatine and beat till thick. Next stir in the cream and add half a cup of raisins which you have seeded and a cup of chopped almonds. Freeze. When you take it out to pack in the mold add half a pound of candied fruit putting it in in layers. This pudding needs no sauce, but it is sometimes served with one of whipped cream to which a wine or almond flavor has been added.

Pomegranate Ice

Make a syrup from two cups of sugar and one quart of water. Cool. Then add two cups of the strained juice of blood oranges, four tablespoons of lemonjuice, and the grated rind of two oranges. Strain and freeze quite hard. Serve in cocktail glasses.

Raspberry Ice

Crush and press the juice out of one box of raspberries. To the juice add one pound of sugar, one quart of water, the juice of two lemons, and the beaten whites of two eggs. Freeze smooth.

Roman Punch

Boil a pound of sugar in one quart of water for ten minutes and then set away to cool. When cool, add the juice of eleven or twelve lemons, pouring in through a cheesecloth strainer, and add also a tumbler of Jamaica rum. Put in a freezer and chill thoroughly, and then add the whites of half a dozen eggs beaten stiff. Stir thoroughly and freeze.

Strawberry Ice

Dissolve a sheet of gelatine in a quart of water. Add two cups of sugar, the juice of two small or one large lemon, and a box of ripe strawberries well crushed. Freeze.

Vanilla Ice Cream

Cook in a doubleboiler one quart of rich milk, half a teaspoon of salt, a cup of sugar, and add four beaten eggs when you have stirred in the other ingredients. Set the custard to cool, and when cold, add a tablespoon of vanilla. Whip a pint of cream, sweeten to taste, flavor with vanilla, stir into the custard, and freeze.