Mignon Cream. One pint milk, the yolks of 4 eggs, 1/2 cupful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with 3 tablespoonfuls of the sugar over the fire, stir until it melts and turns light brown, then add 1/4 cup hot water, let it boil to a thin syrup and add it to the milk; add the yolks, sugar, and vanilla, mix well and freeze.

Malborn Cream. Cut 1/2 pound candied fruit into small pieces, place it in a bowl with 1/2 gill of sherry wine, then place a double boiler with 1/2 pint of milk, the yolks of 2 eggs, and 3/4 cup of sugar over the fire, stir until just about to boil, remove instantly, and when cold add 1/2 pint of cream, 1-1/2 tablespoonful best rum, put the cream in a freezer, and freeze till nearly stiff, then add the candied fruit; continue the freezing till firm.

Banana Ice Cream. Remove the peel from 6 ripe bananas and mash them fine, mix 1 pint of cream with 1/2 pint milk, 1 cup of sugar, and 2 teaspoonfuls vanilla; put the cream into the freezer, and freeze till it begins to thicken, then add the bananas, and freeze till firm.

Frozen Caramel Cream. Put in a double boiler 1 cup milk, 1 cup cream, 3/4 cup sugar, and the yolks of 3 eggs; beat well, then place over the fire, and stir till nearly boiling; when cold, add this slowly to the 3 beaten whites while stirring constantly; put 3 tablespoonfuls sugar over the fire, stir till it turns yellow, add a little water, boil to a syrup. When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.

Ice Cream without Milk or Cream. One pint water, 1 ounce butter, the yolks of 3 eggs, 1 cup of sugar, the peel of 1/2 lemon, and 1/2 tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the butter several times, stir sugar and yolks to a cream, add the water and butter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze.

Lemon Sherbet. The juice of 4 lemons and 1 orange, 2-1/2 cups sugar, 1 quart water; boil sugar and water to a syrup; when cold add the lemon and orange juice and freeze; add last 1 or 2 beaten white of eggs, mix, and serve.

Strawberry Sherbet. Put the juice of 1 lemon over 1 quart of mashed strawberries; boil 1 quart water with 2 cups sugar, pour it over the strawberries, and when cold rub them through a sieve, then freeze; add last the white of 1 beaten egg, mix, and serve.

Coffee Frappe. Boil 1 quart water with 1/2 cup sugar, add 4 ounces fine-ground coffee, cover and set on side of the stove 10 minutes; then strain, and when cold add the white of 1 egg; then freeze, and serve in glasses with whipped cream on top.

Coffee Sorbet. Pour 3 pints of boiling water over 1 cup of fine-ground coffee, cover, and let it stand 15 minutes, then strain through a napkin; add 1 cup sugar, stir till dissolved, and when cold freeze it till nearly stiff; add 1 gill of the best brandy, continue the freezing for a few minutes, and serve.