lid and add the mashed raspberries, and stir again for five or ten minutes
until the mixture is sufficiently hard to repack.

This will serve eight or ten persons.


STRAWBERRY ICE CREAM

Make precisely the same as raspberry ice cream, substituting one quart of
strawberries for the raspberries.


PISTACHIO ICE CREAM

1 quart of cream
1/2 pound of sugar
1/2 pound of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring

Blanch and pound or grate the nuts. Put half the cream and all the sugar in
a double boiler; stir until the sugar is dissolved and stand aside to cool;
when cold, add the nuts, the flavoring and the remaining cream, mix, add
the coloring, and turn into the freezer to freeze.

If green coloring matter is not at hand, a little spinach or parsley may be
chopped and rubbed with a small quantity of alcohol.

This quantity will serve six persons,