Beat yolks of 6 eggs lightly, add 3/4 cup of maple syrup, put into double boiler, as it will burn easily, and stir until it makes a coating on the pan. Beat until cool, and stir lightly into 1 pt. of cream, whipped stiff. Pour into a mold, cover with light top under which has been placed oiled paper. Pack in ice and salt (1/3 salt to ice) and leave it 3 hours or more.

Boil 1 cupful of sugar with 1/4 cupful of water until it is a smooth syrup (about 10 minutes). Beat the yolks of 8 eggs until light, add the syrup, and cook over a slow fire, stirring constantly, until the mixture forms a thick, creamy coating on the spoon. When taken from the fire, add 1 teaspoonful of vanilla. Turn it into a bowl and beat with a Dover egg beater until cold. It will then be very light. When entirely cold add 1 pt. of cream whipped very stiff. Stir lightly together, and turn the mixture into a mold. Cover with a thin paper before putting on the cover, pack in ice and salt for 4 hours. This makes 1 qt.

One coffee cup of maple syrup to 1 qt. cream. Freeze in the ordinary way.

Half pt. maple syrup, and the yolks of 4 eggs which have been beaten. Boil about 20 minutes in a double boiler, add a small quantity (about 2 spoonfuls) of the Knox gelatin dissolved in warm water. Remove from the fire; when cool add 1 pt. of whipped cream, place in small tin cans or molds, and pack in ice to freeze.

Half lb. stewed apricots, sweetened to taste, 3 bananas, 3 oranges, 3 lemons, 3 cups sugar, 3 cups water.
Place a sieve over a large bowl, turn in the apricots, and rub all but the skin through. Remove the seeds from the bananas, and sift the pulp. Pour the water in gradually to help the pulp go through the strainer. Squeeze the oranges and lemons, and strain into the fruit pulp. Add the sugar and when dissolved, freeze. 1/2 pt. cream may be added before freezing, if desired. The above will make 1 gallon. MRS.

One pt. milk, 1 cup granulated sugar, 1/2 cup flour (small), 2 eggs, 1 qt. cream, or 1 pt. cream and 1 pt. milk, 1 cup brown sugar burned in spider to a golden brown. Boil milk in double boiler, mix sugar, flour and eggs together, add to the boiling milk. Return to stove and cook mixture 20 minutes, stirring frequently. Add browned sugar to above mixture, set away to cool, and just before freezing add the cream.

One qt. of sweet cream and 1 qt. of milk beaten thoroughly together with 1 lb. of sugar, add 3 eggs thoroughly beaten together, flavor with vanilla, lemon or orange. Place in freezer and keep constantly in motion while freezing. This may be made into banana cream by soaking sliced bananas 1 hour in sugar and adding when cream is half frozen.

One qt. cream, 1 qt. milk. Heat milk to boiling point in double boiler, and then stir in 1 1/2 cups of sugar and a scant 1/2 cup of flour; then boil 20 minutes, then strain, and when cool add cream. Flavor with vanilla and freeze.

Slice 3 or 4 oranges removing seeds and tough fiber as they are usually served at table; sprinkle over them 1/2 cup of sugar, place 1 pt. of water in double boiler, add to it 1 cup of sugar and 1 teaspoonful of vanilla; thicken with 1 tablespoonful of cornstarch dissolved in a little of the water. Be careful not to get it too thick, pour this over the oranges while it is hot. Beat to a stiff froth the whites of 2 eggs, add 1/2 cup of sugar, spread this over the orange when it is cool. Place in oven a moment to set frosting. Serve cold.

Soak 1 box of gelatin in 1 pt. cold water. Add 2 pts. boiling water, 1 1/2 cups sugar. Stir until dissolved, add juice of 3 lemons, strain and turn into molds. When it begins to set, add dates (having previously taken out pits), English walnuts, and almond meats. Serve with whipped cream or thin custard.