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“ Add the milk and stir until a thin, smooth white sauce is formed. In the meantime soak the gelatine in the cold water for 5 minutes, then add to the hot sauce and stir until the gelatine is dissolved. Cool and add the mayonnaise, lemon juice, chicken, grapes, celery, and almonds. Whip the cream until thick but not stiff, fold into the mixture, and season to taste with salt. ”

“ To make Sandwiches: Cut cake into slices, cut slices of ice cream and put between slices of cake. Decorate with powdered macaroons.
Scoop out the pulp of well-flavored cantaloupes and half fill tall lemonade glasses with melon seasoned with a little lemon juice and powdered sugar and dash of cinnamon. Fill up glasses with vanilla ice cream. Decorate with candied lemon or orange peel. To serve Bisque: Arrange lady fingers or oblong sweet wafers in box shape on ice cream plate and tie in place with narrow ribbon. ”

“ Out of 1 can Hawaiian pineapple prepare 1⁄2 cup finely-chopped fruit, leaving remaining slices to line a 2-qt. mold. Beat the egg yolks until very light, add sugar, and mix with 3⁄4 cup pineapple syrup. Stir over fire until as thick as cream, then remove from heat and add chopped pineapple. When cold, whip the cream solid, fold two mixtures together, pour into mold, and freeze.
Lemon Parfait
11⁄2 cups sugar
4 egg whites
1 tsp. lemon extract
1⁄2 cup water
1⁄2 cup lemon juice
2 cups cream
Boil sugar and water to a thick syrup. ”

“ Scald 4 cups milk in a double boiler, beat the egg yolks, and add sugar and salt and beat again. Dilute with a little of the hot milk, mix thoroughly, and stir in the balance of the milk. Stir and cook until mixture coats the spoon slightly. Strain. Add vanilla. Chill and freeze. When the mixture begins to harden, open freezer and stir in 2 cups of marrons. Freeze hard. ”

“ Stir the cold water into chocolate and dissolve over hot water, then add to eggs and sugar. Stir in milk—strain through fine sieve. Flavor with vanilla, add salt to cream, and whip until stiff. Fold this into mixture. ”