Coffee Ice Cream

Scald, in a double boiler, one pint of milk with one-half cupful of dry coffee. Strain onto three slightly beaten eggs, one cupful of sugar, and one-fourth teaspoonful of salt. Return to fire and cook until mixture coats the spoon. Add one quart of cream and freeze. Serve with Marshmallow Sauce.

Marshmallow Sauce

In the upper part of a double boiler, put one-fourth pound of marshmallows. When melted, pour on a syrup made by boiling one cupful of sugar and one-fourth cupful of water ten minutes. Add one-half teaspoonful of vanilla and cool.

Marmalade-Parfait

Put half a cupful of sugar and three-quarters of a cupful of cold water in a saucepan and stir over a moderate heat until the sugar is dissolved; then let it cook slowly without stirring until a little dropped in cold water will form a ball rolled between the fingers. Remove immediately from the fire, and pour slowly upon the stiffly whipped whites of three eggs, beating constantly until cold, and then fold in a pint of whipped cream and three tablespoonfuls of orange marmalade (be careful not to let any liquid that may have drained from the cream go into the parfait). Pour at once into a watertight mold and bury in ice and rock-salt for three hours before serving.

Marshmallow Parfait

Make a syrup by boiling together in a granite saucepan two cupfuls of granulated sugar and one cupful of water until it spins a thread, then pour, while boiling hot, on the stiffly whipped whites of two eggs, and continue beating to a smooth, creamy mass, gradually whipping in one pint of whipped cream. Flavor to taste and put into the freezer. Turn the handle for four or five minutes, and when frozen to the consistency of mush, stir in one cupful of chopped nut meats, and cut up marshmallows. Freeze until firm and smooth, repacking in ice and salt for two or three hours before serving.

Dolly Madison's Ice Cream

One full pint of milk, one cupful of white sugar, four tablespoonfuls of sifted flour, two well-beaten eggs. Let the milk come to a boil. Beat the eggs, sugar, and flour together, stir these into the boiling milk, and let all cook for twenty minutes. When cold add one teacupful of sugar and one quart of rich sweet cream. Flavor with a vanilla bean, which should be put in the milk to boil. Put into a freezer and turn until hard.

Dolly Madison's Frozen Custard

Boil together one quart of milk and a small teacupful of sugar. Add the well-beaten yolks of three eggs and one teaspoonful of sifted flour. When cold add the beaten whites of the eggs and one pint of rich cream. Drop into the boiling milk a sprig of peach-tree leaves, which imparts a flavor resembling almond essence. Remove the sprigs just before freezing.

Mint Fruit Sherbet

Place in a large mixing bowl a bunch of fresh mint, bruise the leaves, and pour upon them a quart of boiling hot sugar syrup; then add the juice of two lemons and the grated rind of one, the pulp of half a pineapple, and a tiny pinch of ground cinnamon; cover the contents of the bowl closely and let stand until quite cold. Have in readiness a chilled freezer, into which is strained the fruit puree, and after adjusting the cover, freeze to the consistency of soft snow; now pour in slowly the stiffly whipped whites of two eggs, the other half of the pineapple flaked into tiny particles and a tablespoonful of grated cocoanut. Continue freezing until firm and smooth. Serve in small crystal or glass sherbet cups, covered with minced candied orange peel.