2 qts. of gooseberries 1 qt. of water 1 lb. of sugar ¾ cup of fine farina Preparation: Gooseberries are best when still unripe. Cook them in water for ½ hour, then press through a fine sieve and put in the sugar and cook again with the farina for 10 minutes. Fill it into a dish rinsed with cold water and set aside to stiffen, turn it out and serve with cream or milk. No. 103—CHERRY PUDDING. Quantity for 6 Persons. 2 lbs. of sour cherries 1 pt. of water ¼ lb. of sugar 1 tbsp. of lemon juice ¼ lb. of corn starch Preparation: Clean and stone the cherries, then crush about 20 stones and cook them with the cherries in the water slowly for ½ hour, after that strain them and add lemon juice and sugar. Then let it come to boil again. Mix the corn starch with 1 cup of cold juice and stir it into the boiling juice to cook 5 to 8 minutes more, stirring constantly. Put into a dish rinsed with cold water and after stiffening, turn it out and serve with cream or milk. Remarks: If the pudding is too thin, add more corn starch. No. 104—HILL CREAM. Quantity for 6 Persons. ¾ qt. sweet cream 5 yolks of eggs ½ lemon peel 1 tbsp. of flour ¼ lb. of sugar 3 whites of eggs 1 glass of raspberry jelly Preparation: Cream, yolks of eggs, grated lemon peel, flour and sugar are mixed well and boiled to a cream. The 3 beaten whites of eggs and the jelly are stirred 1 hour, then fill the cream into a glass dish and set to cool. After cooling, fill the jelly on top of it. Serve cold. Desserts That Are Frozen. No. 105—VANILLA ICE CREAM. Quantity for 10 Persons. 1 qt. of cream 1 pt. of milk ¾ tbsp. of flour 2 tbsps. of vanilla Sugar to taste 3 eggs Preparation: ½ pt. of milk 3 yolks of eggs and flour are boiled to a cream, stirring constantly; mix the beaten whites of eggs with sugar and add to the cream. To this add the rest of the milk, cream and vanilla. Freeze the mass and pour a hot chocolate sauce over it when serving. It is very fine. No. 106—STRAWBERRY ICE CREAM. Quantity for 6 Persons. 3 qts. of fresh or 1 qt. preserved strawberries 1 qt. of cream 1 tsp. of vanilla Sugar to taste Preparation,: The strawberries, fresh or preserved, are rubbed through a sieve, cream and vanilla, sugar to taste added, then frozen. No. 107—RASPBERRY ICE CREAM. Quantity for 6 Persons. 2 pts. of fresh or 1 pt. preserved raspberries 1 pt. of cream 1 tsp. of vanilla Sugar to taste The preparation is the same as given under No. 106, Strawberry Ice Cream. No. 108—PEACH ICE CREAM. Quantity for 8–10 Persons. 2½ qts. of fresh or 1 qt. preserved peaches 1 qt. of cream 1 tsp. vanilla Sugar to taste Preparation: Fresh peaches are peeled, stoned and rubbed through a sieve, mixed with cream, vanilla and sugar and frozen. No. 109—APRICOT ICE CREAM. Quantity for 8–10 Persons. 2½ qts. of fresh or 1 qt. of preserved apricots 1 qt. of cream 1 tsp. of vanilla Sugar to taste