oiling; remove from the
fire, add the nuts and when cold strain it through a sieve; freeze
as directed.

279. +Fine Chocolate Ice Cream.+-- 1/2 pound grated chocolate, 1/2 pound
sugar, 1 quart sweet cream, the yolks of 8 eggs and 1 teaspoonful
vanilla extract; place a saucepan with 1/2 pint cream and the
chocolate over the fire and stir and boil till chocolate is
dissolved; stir the yolks, sugar, the remaining cream and vanilla
together, add it slowly to the chocolate and continue stirring until
nearly boiling; remove from fire and finish as directed.

280. +Strawberry Ice Cream.+-- 1 pint ripe strawberries, 1 pint rich,
sweet cream, 1 pound sugar and 1 teaspoonful vanilla extract; wash
and drain the berries, mash them fine and mix with the sugar; cover
and let stand till sugar is melted; press them through a sieve, mix
the strawberry pulp with the cream and vanilla and put the whole
into a freezer and freeze as directed. Raspberry, peach and apricot
ice creams are made the same way.

281. +How to Make Ice Cream Without a Freezer.+-- The process is so
easy of manipulation and the expense incident thereto so small that
most anybody can prepare it without any great trouble. All that is
necessary for its preparation is a butter tub or a large pail, some
ice, rock salt, a tin form with tube in the center and a cover that
fits it closely. The ice is best broken to pieces by putting it into
a coarse bag and pounding with a hatchet. By this process no ice is
wasted and there is no muss.

282. +Vanilla Ice Cream, No. 1.+-- Set a plain tin form with tube in
the center into cracked ice and salt; place a saucepan with 1 quart
milk, the yolks of 6 eggs, 1 cup sugar and 1 tablespoonful
cornstarch over the fire and stir with an egg beater till nearly
boiling; remove from the fire, set saucepan in cold water and
continue stirring till cold; then add the whites of the 6 eggs,
beaten to a stiff froth, and 2 teaspoonfuls vanilla extract; pour
this into the form, put on the cover and paste a strip of buttered
paper around its edge, to prevent the salt water from entering; put
a thick layer of cracked ice in the bottom of a butter tub and
sprinkle over it a handful of rock salt; set the form onto the ice
and fill the space between it and tub with cracked ice and salt; lay
a thick layer of ice on top of form and sprinkle with salt; cover
the tub with a carpet or bag and let it stand in a cool place for 4
hours; when ready to serve tak