MARASCHINO ICE CREAM

1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry

Put the sugar and half the cream in a double boiler, and stir until the sugar is dissolved. When cold, add the remaining cream, the juice of the orange, the bitters or wild cherry, and the maraschino, and freeze.

Serve in parfait glasses to six persons.

GINGER ICE CREAM

1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice

Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and half the cream in a double boiler; when the sugar is dissolved, take it from the flame, and, when cold, add the lemon juice and remaining cream, and freeze.

CURACAO ICE CREAM

1 quart of cream
1 wineglassful of curacao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges

Put the sugar and half the cream over the flame in a double boiler. When the sugar is dissolved, take it from the flame, and, when cold, add the curacao, orange juice and orange blossoms water; add the remaining cream, and freeze.

This will serve six persons.