1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry

Put the sugar and half the cream in a double boiler, and stir until the
sugar is dissolved. When cold, add the remaining cream, the juice of the
orange, the bitters or wild cherry, and the maraschino, and freeze.

Serve in parfait glasses to six persons.


LEMON ICE CREAM

1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons

Mix the sugar, the grated rind and juice of the lemons, and the orange
juice together. Put half the cream in a double boiler over the fire; when
scalding hot, stand it aside until perfectly cold; add the remaining half
of the cream and freeze it rather hard. Remove the crank and the lid, add
the sugar mixture, replace the lid and crank, and turn rapidly for five
minutes; repack to ripen.