The quantities given in these recipes are arranged in equal amounts, so
that for a smaller number of persons they can be easily divided.


QUANTITIES FOR SERVING

Each quart of ice cream will serve, in dessert plates, four persons. In
stem ice cream dishes, silver or glass, it will serve six persons. A quart
of ice or sherbet will fill ten small sherbet stem glasses, to serve with
the meat course at dinner. This quantity will serve in lemonade glasses
eight persons.




PHILADELPHIA ICE CREAMS


BURNT ALMOND ICE CREAM

1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry

Shell, blanch and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double