Vanilla Ice Cream

One quart cream, eight ounces sugar, crushed, half a vanilla bean. Boil half the cream with the sugar and bean, then add the rest of the cream, and cool and strain it

Lemon Ice Cream

One quart cream, eight ounces sugar, one lemon. Grate the lemon rind in the sugar; this extracts the oil; then add the raw cream and strain and freeze very soon. Lemon cream sours and becomes rancid more quickly than any other.

Strawberry Ice Cream

One quart cream, nine ounces sugar, quarter of a pound fresh berries or more if desired. "Wash the berries in the sugar, add the cream, and strain and freeze as soon as possible to prevent curdling.

Johnston's Freezer.

The freezing with the ordinary freezer and a strong arm is preferable to all the machines ever invented. Mr. Wagner has at some expense tried the labor-saving machines, but could not bring up the cream to his standard, and has now abandoned them for his original mode of manufacture.

A great variety of ice creams may be made with different kinds of fruit in the same manner.

Mock Cream may be made by mixing half a table-spoonful of flour with a pint of new milk, letting it simmer five minutes to take off the rawness of the flour; beat up the yolk of an egg, stir it into the milk while boiling and run it through a fine sieve.

Patent Ice Breaker.

Rennet, to turn milk, may be prepared thus: Take out the stomach of a newly killed calf, cover it inside and outside with salt, after it is cleared of the curd. Drain it a few hours, then sew it up with two handfuls of salt in it, or stretch it on a stick well salted; or keep it in the salt and soak a bit of it when wanted, in fresh water.