Vanilla Ice Cream, 310 Calories

(Individual Rule).

½ cup thin cream or ¼ cup heavy cream and ¼ cup milk. 1½ tablespoons sugar.

½ teaspoon vanilla. Speck salt.

Blend all the ingredients; when sugar is dissolved, freeze in a small pail according to general directions.

1 Calculated with thin cream.

Chocolate Ice Cream, 353 Calories

(Individual Rule).

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

¼ square Walter Baker's chocolate.

1½ tablespoons sugar. 1 tablespoon boiling water. ¼ teaspoon vanilla. Speck salt.

Melt the chocolate over hot water, add the boiling water, sugar and hot cream. Cool, add vanilla and salt and freeze in small pail according to general directions.

Coffee Ice Cream, 352 Calories

(Individual Rule).

½ cup thin cream or ¼ cup heavy cream and ¼ cup milk. 1 tablespoon ground coffee.

1½ tablespoons sugar. Speck salt. ¼ cup milk.

Mix coffee and milk, put into double boiler and cook five minutes. Strain through cheese-cloth and strainer; add sugar, salt and cream. Cool and freeze in small pail, according to general directions.

Junket Ice Cream, 690 Calories

(Two Servings).

½ cup cream.

½ cup milk.

2½ tablespoons sugar.

1/3 Hansen's Junket Tablet. 2 teaspoons cold water. 2/3 teaspoon vanilla.

Heat the milk until lukewarm, add the sugar and vanilla; when sugar is dissolved add the tablet dissolved in the cold water. Allow it to stand in warm room until firm, then beat thoroughly and turn into small pail and freeze according to General Rule.

Note

A variety may be made by adding two teaspoons cocoa dissolved in a little boiling water. Add to mixture before adding the tablet. Serve the creams plain or with whole strawberries, etc.

Note

The junket improves the body or consistency of any cream.

1 Calculated with thin cream.

Grape Juice Ice Cream, 490 Calories

(Individual Rule).

½ cup thin cream.

¼ cup Welch's grape juice.

¼ cup sugar.

Scald one-half cup of the cream and add the sugar. Cool, add remainder of cream and the grape juice and freeze according to general directions.

Strawberry Ice Cream, 356 Calories

(Individual Rule).

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

2 tablespoons sugar. Speck salt.

Mash the strawberries with the sugar and allow them to stand five minutes. Add the cream and milk and freeze in small pail according to general directions.

Note

The berries may be mashed and strained through cheese-cloth.

Raspberry Ice Cream, 363 Calories

(Individual Rule).

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

2 tablespoons sugar. Speck salt.

Mash the raspberries and strain through cheese-cloth. Add cream, milk and sugar. Freeze in small pail according to general directions.