Ice Creams, Water Ices, Frozen Puddings | Page 6

cold, add the walnuts and cream, and freeze.
This will serve eight persons.
NEAPOLITAN BLOCKS
These are made by putting layers of various kinds and colors of ice creams into a brick mold. Pack and freeze. At serving time, cut into slices crosswise of the brick, and serve each slice on a paper mat.

ICE CREAMS FROM CONDENSED MILK
These creams are not so good as those made from raw cream, but with care and good flavoring are quite as good as the ordinary Neapolitan Creams.
There is one advantage--condensed milk is not so liable to curdle when mixed with fresh fruits. These recipes will answer also for what is sold under the name of "Evaporated Cream." Use unsweetened milk, or allow for the sugar in the sweetened varieties.
BANANA
6 large bananas 1/4 pound of sugar 1 half pint can of condensed milk 1/2 cupful of water Juice of one lemon
Press the bananas through a sieve, and add the lemon juice and sugar. Stand aside a half hour, add milk and water, stir until the sugar is dissolved, and freeze as directed on page 7.
This will serve six persons.
CARAMEL
1/4 cupful of brown sugar 1/2 cupful of granulated sugar 1 cupful of water 2 half pint cans of condensed milk 1 teaspoonful of vanilla
Put the brown sugar in an iron pan, melt and brown it. When it begins to smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out the milk, rinse the cans with the water, add the caramel, vanilla and granulated sugar. When the sugar is dissolved, freeze as directed on page 7.
This will serve six persons.
COCOANUT
2 large cocoanuts 1 pint of boiling water 1/2 pint can of sweetened condensed milk
Grate the cocoanuts and pour over them the boiling water. Stir until it is cool, and press in a sieve. Put the fibre in a cheese cloth and wring it dry; add this to the water that was strained through the sieve. When cold, add condensed milk, and freeze as directed on page 7.
This will serve eight persons.
CHOCOLATE, No. 1
2 ounces of Baker's chocolate 1/2 pint of water 1 saltspoonful of ground cinnamon 2 half pint cans of condensed milk 1 teaspoonful of vanilla 1/4 pound of sugar
Put the water, chocolate, sugar and cinnamon in a saucepan; stir until boiling. Take from the fire, add the vanilla and the condensed milk. When cold, freeze as directed on page 7.
This will serve six persons.
CHOCOLATE, No. 2
4 ounces of Baker's chocolate 1/2 pint of water 1/2 pound of sugar 2 half pint cans of condensed milk 1 pint of milk 2 teaspoonfuls of vanilla 1 saltspoonful of ground cinnamon
Put the chocolate, sugar, water and cinnamon in a saucepan over the fire. Stir until the mixture boils. Take from the fire, and add all the remaining ingredients. When cold, freeze as directed on page 7.
This will serve eight persons.
COFFEE
1 pint of strong black coffee 1/2 cupful of sugar 1/2 pint can of condensed milk 1 teaspoonful of vanilla
Add the sugar to the hot coffee, and stir until it is dissolved; add the milk, using water enough to rinse out the cans; add the vanilla. When the mixture is cold, freeze, turning it rapidly toward the end of the freezing.
This will serve four persons.
PEACH
12 ripe or canned peaches 4 peach kernels 1/2 pint of water 2 half pint cans of unsweetened condensed milk 1/2 pound of sugar
Put the sugar, water and peach kernels over the fire; stir until the sugar is dissolved, and boil three minutes. Pare the peaches and press them through a colander, add to them the strained syrup. When cold, turn the mixture into the freezer and turn the crank slowly until partly frozen; add the milk, and continue the freezing.
Omit the water and use less sugar with canned peaches.
This will serve ten persons.
ORANGE, No. 1
1 full pint of orange juice 2/3 cupful of sugar 1/2 pint can of condensed milk Grated yellow rind of two oranges
Grate the rinds into the sugar, add milk and enough water to rinse cans. When sugar is dissolved, stand it in a cold place. Put orange juice in the freezer and freeze it quite hard; add sweetened milk, and freeze again quickly.
This will serve four persons.
ORANGE, No. 2
Freeze a full quart of orange juice. When quite hard, add a can of sweetened condensed milk, freeze it again, and serve at once.
This is very nice and will serve eight persons.
ORANGE GELATIN CREAM
1/2 pint of orange juice 1 package of orange Jello 1/2 pound of sugar 1 pint can of unsweetened condensed milk 1/2 pint of water
Add the grated yellow rind of two oranges to the Jello; add the sugar and the water, boiling. Stir until the sugar and Jello are dissolved, add the orange juice, and when the mixture is cold, put it in the freezer and stir slowly until