Glittering squares of colored ice,

Sweetened with syrups, tinctured with spice;

Creams and cordials and sugared dates;

Syrian apples, Othmanee quinces,

Limes and citrons and apricots,

And wines that are known to Eastern princes. * * * * *

And all that the curious palate could wish, Pass in and out of the cedarn doors.

- T. B. Aldrich.

Use one part of coarse table salt to two parts of ice broken the size of a walnut. This should be firmly-packed around the cream pail to the height of the freezer. For three pints of cream, one and a half pints of water should be poured over the ice in the freezer, and for every additional quart of cream one pint of water should be added to the ice after packing. When there is no ice-cream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close cover. This ice and salt for packing may be put in a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for twenty or thirty minutes, then remove the cover and stir the freezing mixture within until stiff. Then re-pack, cover the whole closely with a woolen cloth or carpet and leave for an hour or two in a cool place.

Currant Ice

One pint of currant juice, one pound 01 sugar, and one pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten.

Orange And Lemon Ices

The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon juice; pour in the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth. .

Orange Ice

Juice of six oranges, grated peel of three, juice of two lemons, one pint of sugar, one pint of water, and freeze

Strawberry Ice Cream

From "In the Kitchen."

Mash with a potato pounder in an earthen bowl one quart of strawberries with one pound of sugar, rub it through the colander and add one quart of sweet cream and freeze. Very ripe peaches or coddled apples may be used instead of strawberries.

Strawberry Ice

From "In the Kitchen."

Crush two quarts of strawberries with two pounds of sugar; let them stand an hour or more; squeeze them in a straining cloth, pressing out all the juice; add to this an equal measure of water, and when half frozen, the whisked whites of eggs in the proportion of three to a quart.