Peach Ice Cream, 390 Calories

(Individual Rule).

½ cup thin cream or ¼ cup heavy cream and ¼ cup milk.

¼ cup peaches.

2 tablespoons sugar.

Mix peaches and sugar and press through a potato-ricer or sieve. Scald cream and milk. Cool and add peaches and sugar. Freeze in small pail according to general directions.

Caramel Ice Cream, 340 Calories

(Individual Rule).

½ cup thin cream or ¼ cup thick cream and ¼ cup milk. 2 tablespoons sugar.

1¼ tablespoons boiling water. 1/3 teaspoon vanilla. Speck salt.

Into saucepan place the sugar and stir constantly until melted. Add water and boil until reduced to one and one-half tablespoon. Add cream very slowly, vanilla, salt, and freeze.

Caramel Ice Cream Ho. II, 5942 Calories

(Ten Servings).

1 pint milk.

1 cup sugar.

5 tablespoons flour.

1 scant cup sugar for caramel.

2 eggs. Speck salt. 1 quart cream.

Scald the milk; mix one cup sugar, flour and salt, add the eggs and beat all together until perfectly smooth and light. Add the scalding milk gradually, beating until very smooth. Cook in double boiler twenty minutes.

While cooking, prepare caramel. Put the second cup of sugar in saute pan, and cook until melted and a delicate brown; add gradually the custard, stirring constantly; strain and cool. Add the cream (which has been scalded and cooled) and freeze in large freezer.

Note

This may be used for vanilla ice-cream by omitting the caramel and using one tablespoon vanilla and enough of the second cup of sugar to sweeten.

Malted Milk Ice Cream, 3900 Calories

(Ten Servings).

½ pound Horlick's Malted Milk. 1 cup granulated sugar. 1 quart water. White 1 egg.

1 pint cream.

2 ounces chocolate.

1 tablespoon vanilla.

Mix the malted milk powder, sugar and boiling water, stirring until smooth. Add cream and scraped chocolate and cook until chocolate is melted. Add vanilla, cool and freeze.

1 Thick cream.

When partly frozen, add the well-beaten white of egg, and finish freezing.

Note

If strawberry or other flavor is desired, it may be used in place of vanilla.

Peptonoids Ice Cream, 1274 Calories

4 tablespoons Dry Peptonoids Soluble. ½ cup sugar. 1 pint of water.

½ pint thin cream. 1 oz. chocolate. ½ tablespoon of vanilla. White of 1 egg.

Mix Dry Peptonoids Soluble, sugar and boiling water. Stir until smooth. Add cream and scraped chocolate. Cook until chocolate is melted. Add vanilla; cool and freeze. When partially frozen, add well-beaten white of egg.

Frozen Custard, 349 Calories

(Two Servings).

1 cup hot milk. 1 egg. Speck salt.

2 tablespoons sugar. ¼ teaspoon vanilla.

Beat the egg, add the sugar and salt and gradually the scalded milk. Cool, add flavoring and freeze.

Hot Cocoa Sauce For Ice Cream, 1035 Calories

(Six Servings).

1½ cups water.

1 cup sugar.

1 tablespoon arrowroot.

Speck salt.

2 tablespoons Walter Baker's cocoa. 1 teaspoon vanilla.

Boil together the water and sugar for two minutes; add the arrowroot mixed with a little cold water, stir for a moment, then boil until clear. Add the cocoa, which has been mixed with a little hot water, and the salt, and boil three minutes longer. Remove from the fire and add the vanilla.