"Enough is as good as a feast."

- Heywood.

Freezing.

•Use ice that has been pounded fine, filling every crevice as you pack the freezer. If possible, use the best rock salt, that has been crushed to a powder, and pack with a layer of ice 3 inches deep and a layer of salt 1 inch thick. Fill the freezer to the top in this way, and turn the crank rapidly until it refuses to move. Lift out the dasher and scrape all cream from the sides; work the cream well into the can with a large spoon, and cover again. Pour off all the water and add more salt and ice, packing well until the ice has been heaped over the cream. Throw a blanket over the freezer and set in a cool place to ripen for 4 hours.

Pure Vanilla Cream.

Two and one-half quarts of pure cream, 1 1/2 tablespoons of Sauer's vanilla, 3/4 pound of sugar. Mix and freeze, allowing it to harden before using.

Strawberry Cream.

Two quarts of berries (mashed with a spoon until every berry has been broken), 1 quart of cream, 3 cups of sugar (more if the berries are very sour), 1 pint of milk, and the juice of 1/2 a lemon. Mix and freeze.

Raspberry Cream.

Make the same as strawberry cream, straining the berries after they have been mashed to extract the seed.

Peach Cream.

Four quarts of soft peaches (peeled and mashed), 13/2 quarts of cream, 3 1/2 cups of sugar, 1 pint of milk. Freeze and pack away to ripen.

Peach Cream.

Two quarts of peaches, 1 quart of milk, 1 quart of cream, 1 pound of sugar, 2 eggs. Make a custard of the milk, eggs and sugar. When it is cold, add the cream and the peaches that have been put through a presser. Freeze and let ripen for 3 hours.

Apple Cream.

Take 4 quarts of stewed apples, 1 pint of milk, 1 quart of cream, 4 lemons, 2 tablespoons of vanilla, 4 good cups of sugar, and mix them all together. Freeze 4 hours before using. The sugar varies according to the apple used, and it may need more.

Banana Cream.

One quart of cream, 1/2 pint of milk, 3 large cups of sugar, 2 lemons, 15 bananas. Mash the fruit and add the sugar and lemon juice. Stand for 15 minutes, and then add the milk and cream. Freeze as other creams.

Pineapple Cream.

One can grated pineapple (or 1 quart of the ripe fruit), 1 quart of milk, 1 pint of cream, 2 cups of sugar (unless you use the fresh fruit, and then it requires more), 1 lemon, 1/2 box of gelatine soaked in 1/2 pint of milk. Beat the cream and fruit together and add the lemon. Heat the milk and dissolve the 1/2 pint of milk and gelatine in it; add the sugar and bring to a boiling point. Cool and pour over the fruit and cream. Freeze.

Bisque.

Make 1/2 gallon of rich boiled custard, allowing 6 eggs to each quart of milk, and 4 tablespoons of sugar. Add, before taking from the fire, 2 pounds of pounded almond macaroons and 1/2 pound of sliced almonds. When cold, freeze.

Caramel Cream.

Make a custard of 2 quarts of milk and 8 eggs. While this is boiling, put in a flat frying-pan 1 pound of brown sugar and 1/2 teacup of water; let it smoke until it begins to burn, and add it to the custard. The custard and sugar should both be boiling hot when put together, or the sugar will form into a hard lump and will be difficult to melt. When cold, add 1 tablespoon of Sauer's vanilla and 1 quart of cream. Freeze, and when the dasher comes out, fill the hollow it leaves with whipped cream that has been sweetened and seasoned with vanilla. Put the caramel over the top and pack away to harden.