Summer is often the time for making homeade ice cream. Here are a few old recipes to try.

Most reqiore a double boiler, but I often improvise with a pair of similar sized pans, one below with boiling water and the one above with the ice cream mixture. Also a colander or sieve is required for some recipes.

1 quart of cream

4 ounces of sugar

1 pint of preserved green gage plums , free from syrup

Press the green gages through a sieve. Add the sugar to half the cream, stir it in a double boiler until the sugar is dissolved; when cold, add the remaining cream. When this is partly frozen, stir in the green gage pulp, and finish the freezing

If the green gages are colorless, add three or four drops of green coloring to the cream before freezing.

1 quart of cream

1/2 pound of sugar

1/2 pound of shelled pistachio nuts

1 teaspoonful of almond extract

10 drops of green coloring

Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze.

If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol.

This quantity will serve six persons,

1 quart of cream

1/2 pound of sugar

1 vanilla bean

Put the sugar and half the cream in a double boiler over the fire. Split the vanilla bean, scrape out the seeds and add them to the hot cream, and add the bean broken into pieces. Stir until the sugar is dissolved, and strain through a colander. When this is cold, add the remaining cream and freeze. This should be repacked and given two hours to ripen. Four would be better.

1 pint of cream

1 pint of milk

2 eggs

1/2 pint of chopped black walnuts

1 teaspoonful of vanilla

1 teaspoonful of caramel

Beat the yolks of the eggs and the sugar until light; add the well-beaten whites, and then the milk, scalding hot. Stir over the fire in a double boiler until the mixture begins to thicken; take from the fire and add the vanilla and caramel. When cold, add the walnuts and cream, and freeze.

This will serve eight persons.

6 large bananas

1/4 pound of sugar

1 half pint can of condensed milk

1/2 cupful of water

Juice of one lemon

Press the bananas through a sieve, and add the lemon juice and sugar. Stand aside a half hour, add milk and water, stir until the sugar is dissolved, and freeze

This will serve six persons.

2 ounces of Baker's chocolate

1/2 pint of water

1/4 teapoonful of ground cinnamon

2 half pint cans of condensed milk

1 teaspoonful of vanilla

1/4 pound of sugar

Put the water, chocolate, sugar and cinnamon in a saucepan; stir until boiling. Take from the fire, add the vanilla and the condensed milk. When cold, freeze

This will serve six persons

1 full pint of orange juice

2/3 cupful of sugar

1/2 pint can of condensed milk

Grated yellow rind of two oranges

Grate the rinds into the sugar, add milk and enough water to rinse cans. When sugar is dissolved, stand it in a cold place. Put orange juice in the freezer and freeze it quite hard; add sweetened milk, and freeze again quickly.

This will serve four persons.

Freeze a full quart of orange juice. When quite hard, add a can of sweetened condensed milk, freeze it again, and serve at once.

This is very nice and will serve eight persons.