Ice-Cream.

Scald one pint of milk, reserving enough to make a smooth paste with one-fourth cup of flour, mix with the hot milk, and cook in double boiler half an hour; add beaten yolks of three eggs, cook five minutes longer, stirring constantly, then add one cup of sugar, one saltspoon of salt, and strain. When cool mix with one pint of thin cream. Flavor as desired and freeze.

Philadelphia Ice-Cream.

One quart of thin cream, one scant cup of sugar, speck of salt, and flavoring.

For a smooth, rich ice-cream first scald the cream, then add the sugar, and cool and flavor just before freezing.

Variations.

To either of these foundation recipes for ice-cream, or to one quart of soft custard, may be added from one cup to one pint of any fruit juice or pulp, with more sugar according to the acidity of the fruit.

Or one cup of fine crumbs of brown bread, cocoa-nut cakes, or macaroons, or nuts, or candied fruits chopped fine.

Mousse Or Parfait.

Over two beaten egg yolks pour slowly one cup of hot maple sirup, or any sweet, thick fruit sirup. Cook in double boiler till it thickens like custard. Cool and combine with one pint of thick cream beaten stiff, or the whip from thinner cream. Fill molds and pack in ice and salt for three or four hours.

Coffee Mousse

Make the sirup with one-half cup of sugar and one cup of strong coffee, and proceed as above.

Nesselrode Pudding.

Shell, blanch, and boil one pint of chestnuts. Put through a sieve and mix with one quart of custard or cream. When partly frozen mix in one-fourth cup of candied fruits cut fine.

Frozen Rice Pudding.

Cook one-half cup of rice with one quart of milk in a double boiler for one hour or more, add one cup of sugar, a speck of salt, cool, flavor, and freeze. When half frozen add one pint of thick cream whipped with one-fourth cup of sugar. The yolks of three eggs maybe added to the hot rice as it is taken from the stove if the cream is not available. Serve with preserved ginger or other fruit.

Macedoine Ice.

Combine one pint of water with one pint of fruit juice and pulp, - two oranges, two bananas, one lemon, and grated pineapple. Make it very sweet, add a little salt, and freeze till mushy, and remove the dasher. Stir in the froth from a pint of thin cream, giving a marbled appearance, and pack for an hour.

Other combinations of fruit may be used.