add 1/4 cup boiling water and stir till the sugar is dissolved; put it
in a saucepan with the cream, 1 cup sugar, yolks and orange water
and stir the whole over the fire until nearly boiling; when cold
strain it through a sieve and finish as directed.

273. +Tea Ice Cream.+-- 1 ounce of the very best tea, 1 quart cream,
the yolks of 6 eggs and 3/4 pound sugar; boil the cream, put in the
tea, cover and let it stand 5 minutes; strain through a sieve and
when nearly cold mix the cream, yolks and sugar together and stir
over the fire until nearly boiling; remove from fire and when cold
finish as directed.

274. +Coffee Ice Cream, No. 1.+-- 1 quart cream, 1 pint milk, 2 cups
sugar, the yolks of 6 eggs and 2 ounces freshly ground coffee; boil
the milk, put in the coffee, cover and set it aside to cool; next
put the cream, yolks and sugar in a saucepan and stir over the fire
till it nearly boils; remove from fire, add the coffee and when cold
strain through a fine sieve, finishing as directed.

275. +Coffee Ice Cream, No. 2.+-- 3/4 pound sugar, 1 quart sweet cream,
the yolks of 6-8 eggs and 5 ounces unroasted Mocha coffee; roast the
coffee in a pan over the fire and put it into half of the boiling
cream; cover and let it stand till cold; put the remaining cream,
yolks and sugar in a saucepan over the fire and stir till nearly
boiling; remove from the fire, add the coffee cream with the beans
and let it stand till cold; then strain through a sieve and freeze
as directed. 2 ounces freshly ground coffee may be used instead of
the beans.

276. +Ice Cream (Simple).+-- 1 quart sweet cream, 1 cup sugar and 2
teaspoonfuls vanilla or lemon extract; mix this well together, pour
into a freezer and finish as directed. Or take equal parts of cream
and milk; to 1 quart of this add 1-1/2 cups sugar and any flavoring
that may be desired; pour into the freezer and finish as directed.

277. +Plain Chocolate Ice Cream.+-- 2 pints cream, 1 pint milk, 2
cups sugar, 1/4 pound Baker's grated chocolate and 2 teaspoonfuls
vanilla extract; place a saucepan with the milk, chocolate and cream
over the fire, add the sugar, stir and boil for a few minutes;
remove from fire and when cold freeze as directed.

278. +Nut Ice Cream.+-- 1/2 pound blanched walnuts, the yolks of 6
eggs, 1-1/2 cups sugar, 1 quart cream and 1 teaspoonful vanilla; pound
the walnuts fine; put the cream, yolks, sugar and vanilla in a
saucepan and stir over the fire till nearly b