The preparation is the same as given under No. 108, Peach Ice Cream. No. 110—LEMON ICE CREAM. Quantity for 6 Persons. 1 pt. of milk ½ pt. of cream 2 cups of sugar Juice of 2½ lemons Preparation: Milk, cream and sugar are mixed and put into the ice cream freezer to freeze a little, then the juice of lemons are added and frozen. No. 111—PINEAPPLE ICE CREAM. Quantity for 6–8 Persons. 1 large pineapple 1 qt. of cream Sugar Juice of ½ lemon Preparation: The pineapple is peeled and grated, then rubbed through a sieve, mixed with cream, sugar and lemon juice and frozen. No. 112—CHOCOLATE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream 1 pt. of milk 4 yolks of eggs ½ lb. of chocolate 1½ tsps. of vanilla About ½ lb. of sugar Preparation: Dissolve the chocolate in milk, add sugar, cream, vanilla, yolks of eggs and heat to the boiling point, stirring constantly. Remove from the fire immediately, stir until cold and freeze. No. 113—COFFEE ICE CREAM. Quantity for 6 Persons. 1 pt. of cream ¼ lb. of finely ground strong coffee 1 pt. of milk ½ lb. of sugar 4 yolks of eggs Preparation: The coffee must steep in the milk for 1 hour, then strain through a fine cloth. Cream, yolks of eggs and sugar are mixed well and cooked to a cream, stirring constantly. Then take it off the stove and stir until cold, mix with coffee and milk and freeze. No. 114—NUT ICE CREAM. Quantity for 6 Persons. 1 pt. of cream 1 pt. of milk About ¼ lb. of sugar 3 yolks of eggs ½ lb. ground hazelnuts Preparation: Milk, cream, sugar and yolks of eggs are mixed well and boiled, stirring constantly; then cooled, the nuts mixed in and the mass frozen. Remarks: One teaspoonful of vanilla may be added. No. 115—TEA ICE CREAM. Quantity for 6 Persons. 1 pt. of cream 1 pt. of milk ⅛ lb. of sugar 4 yolks of eggs 2 tbsps. of fine tea The preparation is the same as given under No. 113, Coffee Ice Cream. Instead of steeping the coffee in the milk, put in tea. No. 116—VANILLA ICE CREAM WITH FRUIT. Quantity for 6 Persons. 1 qt. of cream 1½ tbsps. of vanilla ¼ lb. of sugar 4 eggs 1 cup of large raisins ¼ cup of chopped citron ¼ lb. of crushed macaroons 25 preserved cherries 3 tbsps. of maraschino Preparation: Cream, vanilla, sugar and yolks of eggs are mixed well and brought to boil, stirring constantly, then cook it. The raisins are scalded, put into a colander, cut into small pieces, mixed with the cut citron, crushed macaroons and quartered cherries, also 3 tablespoonfuls of maraschino are mixed into the cold cream. Add also the beaten whites of eggs and freeze. No. 117—STRAWBERRY ICE. Quantity for 6 Persons. 4 qts. of fresh or 1 qt. preserved strawberries 1 tsp. of vanilla Sugar to taste Preparation: The strawberries are rubbed through a sieve, sugar and vanilla added, then frozen. Serve with whipped cream. No. 118—RASPBERRY ICE. Quantity for 6 Persons.