Spiced Currants

To six pounds of fresh ripe currants take four pounds brown sugar, one pint vinegar, one tablespoonful cinnamon, one tablespoonful of cloves, one tablespoonful allspice (spices ground). Let them all boil together three hours, or until they look well done.

Coffee Jelly

One pint coffee, three sheets gelatine, one and one-half tablespoon-fuls sugar.

Lemon Jelly

One pint water, two cups sugar, five sheets gelatine lemon to taste. The above jellies are very nice for dessert, together or singly, served with cream.

Ice Cream, Good

One quart of milk; when boiling, add five beaten eggs, one cup of sugar; cook i ten minutes. Flavor with Merten, Moffitt & Co's extract of vanilla or lemon, and freeze rapidly. The success of this depends in a great degree upon constant and rapid turning of the freezer.

Self-Freezing Ice Cream

One quart rich milk, eight eggs, whites and yolks beaten separately and very light, four cups sugar (powdered) three pints rich, sweet cream, five teaspoonfuls vanilla or other seasoning, boiled in the custard and left in until cold. Heat the milk almost to boiling, beat the yolks light, add the sugar and stir up well. Pour the hot milk to this little by little, beating all the while; put in the frothed whites, and return to the fire boiling in a pail or saucepan set within one of hot water. Stir the mixture steadily about fifteen minutes, or until it is thick as boiled custard. Pour into a bowl and set aside to cool. When quite cold beat in the cream. For the flavoring use Merten, Moffitt & Co's extract of lemon or vanilla and strain through a hair or fine sieve into the freezer.

Directions For Freezing Without A Patent Freezer

Use an old-fashioned upright freezer or a close-fitting covered pail; set in a deep pail, pack around it closely first a layer of pounded ice, then one of rock salt, common salt will not do. In this order fill the pail; but before covering the freezer lid, remove it carefully that none of the salt may get in, and, with a long wooden ladle or flat stick beat the custard as you would batter, for five minutes without stay or stint. Replace the lid, pack the ice and salt upon it, patting it down hard on top; cover all with several folds of blanket or carpet and leave it for an hour, then remove the cover off the freezer when you have wiped it carefully outside. Dislodge with ladle or long-carving knife the thick coating of frozen custard on sides and bottom of freezer. Beat again hard and long until the custard is a smooth, half-congealed paste, say fifteen minutes, spread the double blanket or carpet over the freezer after it has been repacked with ice and salt, turn off the brine, leave for three hours. If the water accumulates in such quantity as to buoy up the freezer, pour it off, fill up with ice and salt, but do not open the freezer. In two hours more you may take it from the ice, open it, wrap a towel wrung out in boiling water about the lower part and turn out a solid column of cream, firm, close-grained, and smooth as velvet to the tongue.