If your mother would like a change from this recipe sometimes, try putting in the yolks of the eggs, well beaten, with the cream, and use some other flavoring.
1 quart of water. 4 lemons. 2 1/2 cups sugar. 1 orange.
Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze.
1 quart of water. 6 oranges. 1 lemon. 2 1/2 cups sugar.
1 quart of water. 2 1/2 cups sugar. 1 1/2 cups strawberry juice, strained. Prepare like lemon ice.
1 quart of water. 2 1/2 cups sugar. 1 1/2 cups raspberry-juice, strained. Prepare like lemon ice.
1 quart of peaches cut up in small bits. 2 cups of sugar. Whites of five eggs.
Do not beat the eggs at all; just mix everything together and put in the freezer and stir till stiff; this is very delicious, and the easiest thing to make there is.
When Margaret wanted to make her own freezer full of ice-cream, she just took a cup of cream and heated it with the sugar, and when it was cold put in three drops of vanilla and froze it.
Next after the ices in her book, Margaret found the cake to eat with them, and first of all there was a rule for some little cakes which the smallest girl in the neighborhood used to make all alone.
1/4 cup of butter. 1/2 cup of sugar. 1/4 cup of milk. 1 egg. 1 cup flour. 1 teaspoonful baking-powder. 1/2 teaspoonful of vanilla.
Rub the butter and sugar to a cream, beat the egg light without separating, and put it in next; then the milk, a little at a time; mix the baking-powder with the flour and stir in, and last the vanilla. Bake in small scalloped tins, and fill each one only half-full.
1 cup of sugar. 2 tablespoonfuls soft butter. 1 egg. 1/2 cup milk and water mixed. 1 1/2 cups sifted flour. 1 teaspoonful baking-powder.
Rub the butter and sugar to a cream. Beat the yolk of the egg stiff and put that in; then add part of the milk and water, and part of the flour and baking-powder, which has been sifted together; next the vanilla, and last the stiff whites of the eggs, not stirred in, but just lightly folded in. If you put them in heavily and roughly, cake will always be heavy. Bake this in a buttered biscuit-tin, and cut in squares when cold. It is nice covered with caramel or chocolate frosting.