Ice Cream, and its Flavors

From an
1888
cook book
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Confectioners, generally, add Ice Cream Saloons to their stores.
The additional expense is small: the relative profit Quite large.
Apart from the direct sales, it leads indirectly to the purchase of large
quantities of confectionery by Ice Cream customers.
Following we give some of the most popular recipes for well liked Ices:
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Ice Cream----NO. 1.

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10 Qts. Pure Cream
3 1/2 lbs. Choicest Refined Sugar
1/2 gill, (=1/4 c.) Vanilla extract
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Stir the Mixture thoroughly,
then pour it into a can,
much larger than the Mixture;
the can must be packed hard in Ice.
Let it freeze---over half an hour.

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Ice Cream----NO. 2

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6 pt. Cream
6 pt. Fresh Milk
1/2 lb. Sugar
2 Eggs
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Having given the Eggs a good beating,
renew the beating in the can, and stir:
Flavor and freeze.

.
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T either of these recipes,
add 1/2 pt. of any kind of Fruit Juice liked
to each Qt. of the Mixture.
No additional flavor.

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Coffee flavor is given by mixing
1/2 pt. of very Strong Fluid Coffee,
to 1 Qt. of Cream;
for Chocolate,
5 oz. scraped,
worked smooth in Milk,
to each Qt. of Mixture.
No other flavor.
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