Everyone loves ice cream

All via Library of Congress Prints and Photographs Division. (The kid in the suit! And hat!)

"Pound and sift one dozen stale macaroons and three lady fingers, blanch, chop fine and pound to a paste twenty-five almonds (or three ounces of almond paste); scald one pint of milk (cream is better) in double boiler, add one cupful of sugar and stir until dissolved. Take from fire and add one pint of cream and set aside to cool, then add one tablespoon of orange flower water, two tablespoons of maraschino. Freeze the cream first, then take out dasher and stir in macaroons and nuts, pack until ready to serve." Laura Thornton Knowles, Southern Recipes Tested by Myself, 1913

"Pop corn without butter or salt is more suitable to serve with ice cream than cake."Evora Bucknum Perkins, The Laurel Health Cookery, 1911

"This cream was originated by a famous New Orleans conflsseur in honor of "Rex," the King of the world- famed New Orleans Carnivals. It was first served at a Carnival luncheon in St. Charles avenue. The King's colors are purple, green and gold...Make a Plain Ice Cream. Divide into three distinct and equal portions. Color one with Spinach Greenery, to obtain the green effect; flavor another with Essence of Vanilla, and color with orange juice or a bit of saffron, to obtain the golden yellow: and tint the third with a deep Crème de Violette, for the royal purple... Molds now come made in the shape of tiny flags, and the effect suggests at once Rex and his merry reign." The Picayune Creole Cookbook, 1922

"I do not know of any good ice-cream recipe unless it is expensive. When I see the faces people make up while trying to swallow cheap ice-cream, I think to myself if I cannot have good ice-cream I will not have any." -- Arthur's Home Magazine, July-December 1897

all via Google Book Search.

So, guess what I got for my birthday?