This will serve six people.


ORANGE ICE CREAM

1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange

Put the sugar, grated yellow rind of the orange and half the cream in a
double boiler over the fire; when the sugar is dissolved, take from the
fire, and, when _very cold_, add the remaining cream, and freeze. When
frozen rather hard, add the orange juice, refreeze, and pack to ripen.


PINEAPPLE ICE CREAM

1 quart of cream
12 ounces of sugar
1 large ripe pineapple or
1 pint can of grated pineapple
Juice of one lemon

Put half the cream and half the sugar in a double boiler over the fire;
when the sugar is dissolved, stand it aside until cold. Pare and grate the
pineapple, add the remaining half of the sugar and stand it aside. When the
cream is cold, add the remaining cream, and partly freeze. Then add the
lemon juice to the pineapple and add it to the frozen cream; turn the
freezer five minutes longer, and repack.