Roll until fine one-half pound dried macaroons; add one-half cup sherry wine, let stand three hours. Whip one and one-half pints heavy cream until solid, then fold in macaroons. Cook one cup of sugar and one-half cup water for two minutes; cool and add to one quart thin cream, combine mixtures, add three-fourths tablespoonful each vanilla and almond extracts and a pinch of salt. Freeze, pack in mold and let stand in ice and salt from two to three hours.
One can or twelve large peaches, two coffee cupfuls sugar; one pint water and the whites of three eggs beaten to a stiff froth; break the peaches rather fine and stir all the ingredients together; freeze the whole into form.
Three pints thin cream; two boxes berries; two cups sugar; few grains salt. Wash and hull berries, sprinkle with sugar, cover and let stand two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze cream to consistency of mush, add gradually fruit juice, and finish freezing.
One quart peaches, one pint milk, two cups sugar, one pint cream. Put sugar in peaches and dissolve before sifting. Mix and rub through a potato ricer after sugar is dissolved. Add milk and cream. Freeze.
One quart thin cream; one cup sugar; few grains salt; one and one-half squares Baker's Chocolate or one-fourth cup prepared cocoa; one tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour easily, add to cream; then add sugar, salt and flavoring, and freeze.
Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt; one pound figs, finely chopped; one and one-half cups heavy cream; whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy. Make custard of yolks of eggs, sugar and milk; strain, add figs, cool and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mold.
One quart cream, one pint milk, two eggs, two cups sugar, one-half cup flour. Sift flour and sugar; beat eggs and milk and cook in double boiler. Strain, and add vanilla to taste.
Two cups water; one cup sugar; one can grated pineapple; two cups cream; make syrup by boiling sugar and water fifteen minutes; strain, cool, and add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappe glasses and garnish with candied pineapple.