MlSOELLANteOUS. 213 



Quince Ice-Cream.— Into a quart of milk, or cream, 

 prepared as before directed, stir a cupful of sweetened 

 quince juice, and freeze. 



Raspberry Ice-Cream.— Coveraquart of berries with a 

 cup of sugar and let tiiem stand an hour. Tlieu pour over 

 them three pints of rich milk or cream, and stir them to- 

 gethei-. At the end of another hour strain, add more sugar, 

 and freeze. 



Orange Ice-Cream.— Allow the juice of four or five 

 oranges, according to size, to everj' quart of cream, or cream 

 and milk, half and half. Allow a cup and a half of sugar, 

 upon which grate the peel of one lemon. Scpld the cream, 

 and when cool add the orange juice and sugar, and freeze. 



Peach Cream. — Make precisely like apricot cream. 

 Peaches may also be pared and mashed to a pulp before 

 being added to the partly frozen cream. To one quart of 

 very sweet peaches add one quart sweet cream. 



Pine-apple Cream. — Chop fine one pine-apple and 

 sprinkle over the pieces a little less than one pound of sug^ 

 ar. At the end of two hours beat it into one quart of cream 

 and freeze rapidly as possible. 



Strawberry Ice-Cream.— This cream is made like the 

 raspberry cream. No recipe rule can be given concerning 

 the amount of sugar, as berries vary greatly in regard to 

 sweetness, but it needs to be very sweet. Do not heat the 

 cream. 



Sti-awberry Cream, No. 1.— (Mrs. Rorer.) Put half 

 a pound of sugar and a pint of cream on to boil in a fa- 

 rina kettle; when the sugar is dissolved, stand aside to cool. 

 Add another half pound of sugar to a quart of strawberries, 

 with the juice of one lemon. Mash, stand aside one hour, 

 then strain through fine muslin. Add another pint of 

 cream co the sweetened cream and freeze. "When half froz- 

 en stir in the fruit juice, beat thoroughly, and freeze. If 

 canned fruit is used, less sugar will be required. 



