Ice Cream Frosting, A New Book of Cookery, p. 341
2 cups sugar          Whites 2 eggs
1/3 cup water        12 teaspoon vanilla.
Put sugar and water in smooth graniteware saucepan; bring to the boiling point and let boil until syrup will spin a thread when dropped from tip of spoon. Pour gradually, while beating constantly, on whites of eggs, beaten until stiff (but not dry), and continue the beating until mixture is of right consistency to spread; then add flavoring.

Iced Bouillon,  The Boston Cooking-School Cook Book, p. 114
Flavor bouillon with sherry or Madeira wine, and serve cold.

*Iced Fruit Juice, July 30
Arrange fresh mint leaves, lengthwise, at equal distances in frappé glasses, allowing four to each glass. Put in finely crushed ice to three-fourths depth of glasses and pour over to fill glass fresh fruit juice, sweetened to taste, using grape juice, fresh raspberry juice, fresh strawberry juice, or fresh pineapple juice. Arrange glasses on small plates covered with doilies and accompany each with a teaspoon.

Iced Pimiento Consommé, A New Book of Cookery, p. 73
February 22, June 21, July 4
Remove fat from one quart consommé, and clear, using the white of one egg and two pounded canned pimientos. Chill thoroughly and serve very cold in bouillon cups.

Imperial Crusts, What to Have for Dinner, p. 74
July 11
Cut stale bread in one-third inch slices and remove crusts. Cut slices in one-third inch strips, put in pan and bake until delicately brown. Stir occasionally, that crusts may be browned evenly.

Imperial Sticks in Rings,  The Boston Cooking-School Cook Book, p. 145
January 30, February 2, March 8, March 14, April 9, April 16, May 9, May 17, June 1, June 21, July 24, September 11
Cut stale bread in one-third inch slices, remove crusts, spread thinly with butter, and cut slices in one-third inch strips and rings; put in pan and bake until delicately browned. Arrange three sticks in each ring.

*India Curry, July 25
Wipe a slice of veal one-half inch thick, weighing one and one-half pounds, and cook in frying-pan without butter, quickly searing one side, then the other. Cut in one and one-half inch pieces. Fry two sliced onions in one-half cup butter until brown, remove onions, and add to the butter, meat, and one-half tablespoon curry powder, then cover with boiling water. Cook slowly until meat is tender. Thicken with flour diluted with cold water; then add one teaspoon vinegar. 

*Indian Tapioca Pudding, December 7
Soak five tablespoons pearl tapioca two hours in cold water. Pour four cups scalded milk over four tablespoons Indian meal, and cook in double boiler until mixture thickens. Add tapioca, drained from water, and three-fourths cup molasses, three tablespoons butter, and one and one-half tablespoons salt. Turn into buttered dish, and pour over one cup cold milk, but do not stir. Bake one and one-fourth hours.

*Irish Iceberg, March 17
Make a syrup by boiling four cups water and two cups sugar twenty minutes. Cool, add three-fourths cup lemon juice and color with leaf green. Freeze and fill champagne glasses, slightly rounding. Pour over each portion one teaspoon crême de menthe and sprinkle with chopped nuts, using equal parts of almonds, walnuts, and pecans.

*Irish Moss Blanc Mange, November 28
February 20, July 21
Soak one-third cup Irish moss fifteen minutes in cold water to cover, drain, pick over, and add to four cups milk; cook in double boiler thirty minutes; add one-fourth teaspoon salt, strain, and add one and one-half teaspoons vanilla, re-strain, and fill individual moulds previously dipped in cold water; chill, turn on glass dish, surround with thin slices of banana, and place a slice on each mould. Serve with sugar and cream.

*Italian Canapés, February 15
Cut stale bread in one-third-inch slices and remove crusts. Cut in finger-shaped pieces and toast on one side. Mix one cup grated Parmesan cheese, two-thirds cup heavy cream, and two tablespoons Madeira wine and season with salt and pepper. Spread in toasted side of bread with mixture, arrange in a pan and bake in a hot over six minutes. Garnish with sprigs of parsley and serve at once on heated small plates.

Italian Meringue,  The Boston Cooking-School Cook Book, p. 452
1/2 cup sugar                                         Whites 3 eggs
1/4 cup water                                         1 cup thin cream
1 tablespoon gelatine or                       1/2 tablespoon vanilla
1/4 teaspoon granulated gelatine
Make syrup by boiling sugar and water; pour slowly on beaten whites of eggs, and continue beating. Place in pan of ice-water, and beat until cold; dissolve gelatine in small quantity boiling water; strain into mixture; whip cream, fold in whip, and flavor.

Ivory Cream,  The Boston Cooking-School Cook Book, p. 431
April 7
3/4 tablespoon granulated gelatine               4 tablespoons powdered 
1 tablespoon cold water                                   sugar
2 tablespoons boiling water                           3 tablespoons Madeira 
3 cups cream                                                   wine
Soak gelatine in cold water, dissolve in boiling water, and add sugar and wine. Strain into a bowl, set in pan of ice-water, and beat until mixture thickens slightly. Add to mixture whip from cream, and beat until mixture is thick enough to hold its shape. Mould and chill. Garnish with Sauterne Jelly.