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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

ICE CREAM AND DRINKS

TUTTI FRUTTI ICE CREAM
 

 To 2 quarts of rich cream add 1 pound of pulverized sugar and 4 eggs well beaten; mix together well, then place on the fire, stirring constantly until brought to the boiling point. Remove immediately and continue to stir until cold. Add vanilla to taste, place in a freezer and when about half frozen mix thoroughly into it 1 pound of preserved fruits in equal parts of peaches, cherries, pineapple, orange, banana, etc. All these fruits are to be cut into small pieces and mixed well with the frozen cream. If you desire to mold this cream, sprinkle with a little carmine dissolved in a little water with 2 drops of spirits of ammonia. Mix a color in this, so it will be in veins like marble.
 

Sister Rose E. Smith, Dunlap, Kans.