Orange (Tangerine) Cream Ice.—Rub off the rinds of some six or eight nice fresh Tangerine (or Mandarine) oranges on to 6oz. of loaf sugar, and stir it into a pint of single cream just brought to the boil; then when this is cool add the juice of the oranges and a little extra sugar if needed, and freeze in the usual way, adding about three-quarters of a pint of stiffly whipped cream and a liqueur-glassful of curaçoa liqueur or syrup (or better still Mandarine liqueur), and finish freezing. Ordinary oranges can be treated in the same way, but are, of course, not as delicate as the Tangerines.