This will serve eight or ten persons.


GREEN GAGE ICE CREAM

1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup

Press the green gages through a sieve. Add the sugar to half the cream,
stir it in a double boiler until the sugar is dissolved; when cold, add the
remaining cream. When this is partly frozen, stir in the green gage pulp,
and finish the freezing as directed on page 7.

If the green gages are colorless, add three or four drops of apple green
coloring to the cream before freezing.


RASPBERRY ICE CREAM

1 quart of cream
1 quart of raspberries
12 ounces of sugar
Juice of one lemon

Mash the raspberries; add half the sugar and the lemon juice. Put the
remaining sugar and half the cream in a double boiler; stir until the sugar
is dissolved, and stand aside to cool; when cold, add the remaining cream,
turn the mixture into the freezer, and stir until partly frozen. Remove the