Chocolate Ice-Cream.

Half gallon of milk, 8 eggs (whites and yelks), 1 1/4 pounds of sugar, 4 ounces of chocolate, Sauer's vanilla to taste. Put the milk and chocolate on to boil; beat the eggs and sugar, and pour the boiling milk over them. Thicken as for custard, and when cold, add the vanilla. Fill the centre with whipped cream and pack away.

Lemon Ice-Cream.

Dissolve 2 pounds of sugar in 2 quarts of milk; add 2 tablespoons of Sauer's vanilla extract and partially freeze. When the cream begins to get hard, open the freezer and beat in it the juice of 12 lemons; finish freezing and allow it to harden.

Sultana Roll.

One quart of milk, 1 egg, I quart of cream, I tablespoon flour, 1 cup of sugar, 1/2 cup raisins, soaked over night in enough brandy to cover them, 1 teaspoon of Sauer's vanilla, I teaspoon of Sauer's almond extract. Put the milk on to boil in a farina boiler with the flour, beaten egg and the sugar. Cook for 20 minutes. Cool and add the cream, keeping out half to whip. Flavor and color with vegetable green. Freeze. When nearly frozen pack down in small cans, mixing in the raisins as you pack it, and fill the centres with whipped cream. Pack in ice to harden. Make a sauce of 1 cup of sugar, 1/2 cup of water, and boil until it is a thick syrup. Add 6 tablespoons of claret, and pour over the cream when served. Use 1 pound Royal baking powder cans to pack the frozen cream in.

Chestnut Cream.

Two quarts of cream, 1 1/2 cups of sugar, 1 cup of water, 2 oranges, 1/2 pint of best wine, 3 dozen French chestnuts. Shell and blanch chestnuts, cover with boiling water and cook until you can mash them. Drain and pound in a mortar, and run through a potato presser. Boil the sugar, grated orange rind and water for 15 minutes, then add the chestnuts. Cook for 5 minutes. Cool and add orange, wine and cream. Freeze.

Frozen Pudding.

Two cups of sugar, 1 pint of milk, 1 quart of cream, 2 tablespoons of gelatine, 2 eggs, 1/2 pound of conserved cherries, 1/2 cup of flour, 1/2 pint of wine, 4 tablespoons of rum. Put the milk on to boil, and pour it over the eggs, sugar, flour and gelatine that has been dissolved in 1 cup of cream. Thicken and let cool. Add the cream and liquor in which the cherries

CREAM, JELLIES, ETC. 109 have been soaked overnight, and sliced. Freeze and serve with a rich boiled custard filled with cherries.

Maple Cream.

Make a rich custard and freeze. When served, pour over each plate 1 tablespoon of thick hot syrup, filled with chopped English walnuts. Heat maple syrup and stew until it is thick and ropes from the spoon. Add Sauer's vanilla and nuts before using.

Chocolate Sauce for Cream.

Six ounces of chocolate (grated), 1 1/2 cups of brown sugar, 1 cup of milk, 1 teaspoon of Sauer's vanilla extract. Cook until thick and serve hot with vanilla cream.

Mint Sauce for Vanilla Cream.

This sauce is one found in a stray paper, but try it and see if you don't want to use it again many times. Leave 1/2 cup of mint leaves in 1 cup of cold water for an hour; then heat and strain. Dissolve in it 1 cup of sugar and let it come to a boil. Color a faint green, and cook until it forms a soft ball when dropped in cold water. Pour hot over each saucer of cream, and it will candy on the cold mixture.

Lemon Ice.

One tablespoon of pulverized gelatine, 6 lemons, 1 pint of sugar, 1/2 cups of water, 2 dozen raisins. Shave the lemons, and put the peel on to boil in the 3 1/2 cups of water. Drop the raising in with it. When it has gotten hot through, add the sugar and boil until thick. Strain. When it is cold, add the lemons and the gelatine. which has been dissolved in 1/2 cup of hot water. When the ice has half frozen, open the can and add 1 quart of cream. Freeze and set away to ripen.