e the form out of the ice, remove the
paper, dip the form into hot water, quickly wipe dry, turn the cream
onto a dish and serve.

283. +Vanilla Ice Cream. No. 2.+-- Place a deep kettle into cracked
ice and put into it 1 quart rich, sweet cream; beat this with an egg
beater until thick and add 1 cup powdered sugar and 2 teaspoonfuls
vanilla extract; put the cream into a tin form with a tube in the
center, cover tightly, paste a strip of buttered paper around the
edge of cover and finish the same as in foregoing recipe. NOTE.--For
chocolate cream dissolve 1/4 pound grated chocolate in 1/2 cup water,
let it boil for a few minutes and when cold stir into the whipped
cream prepared as above. Preserved peaches cut into small pieces or
preserved pineapples cut into dice and mixed with the whipped cream
is very nice. 1 dozen macaroons pounded fine and mixed with the
whipped cream is also excellent. Pumpernickel cut in slices, dried
in an oven and rolled fine may also be used. Candied fruit cut into
pieces and fresh or preserved strawberries, as also cherries,
apricots and oranges, can be used in the same way. For a small
family 1 pint of cream will be sufficient.

284. +Fruit Ice Cream.+-- Stir 1 quart cream with the yolks of 6 eggs
and 1-1/2 cups sugar over the fire till it nearly boils; remove from
fire and when cold put the cream into the freezer and work till half
frozen; then add any kind of fruit--either fresh strawberries or
preserved pineapple cut into dice, ripe peaches cut into quarters,
preserved pitted cherries or apricots; then finish as directed. The
fruit may also be stirred into Custard Ice Cream in the same manner.

285. +Fruit Ice.+-- The principal point in making fruit ice is to use
the exact quantity of sugar. If the mixture contains too much sugar
it will not freeze; if too little sugar the ice will be hard and
dry. The better way is to try a little of it before putting the
whole mixture into a freezer. If hard and dry add some thick sugar
syrup; if it does not freeze at all add some cold water or a very
thin syrup of sugar.

286. +Cold Sugar Syrup for Fruit Ice.+-- Dissolve 1 pound sugar in 1
pint cold water and use as directed in following recipe. This is the
ordinary syrup of 32 degrees used for fruit ice. If a thicker syrup
is wanted dissolve 1 pound sugar in 1/2 pint water.

287. +Strawberry Ice.+-- Wash and drain 1 quart ripe strawberries and
press them through a sieve; mix the pulp with 1 pint