About half fill the icing pot with the mixture which it is desired to freeze, place it in a pail or any suitable wooden vessel, with ice beat small, and mixed with about half its weight of common salt; turn it backwards and forwards as quickly as possible, and as the ice cream sticks to the sides, break it down with an ice spoon, that the whole may be equally exposed to the cold. As the salt and ice in the tub melt, add more, until the process is finished, then put the cream into glasses, and place them in a mixture of salt and ice until wanted for use. Before sending them to the table, dip the outside of the glass into lukewarm water, and wipe it dry. Flavored ice creams are made by mixing "cream for icing with half its weight of mashed or preserved fruit, previously rubbed through a clean hair sieve; or, when the flavor depends on the juice of fruit or on essential oil, by adding a sufficient quantity of such substances. Thus raspberry and strawberry ice creams are made according to the former method; lemon, orange, noyeau, and almond ice creams, by the latter method. The "cream for icing" is thus made: New milk, two pints; yolks of six eggs; white sugar, four ounces; mix, strain, heat gently and cool gradually. Let it be borne in mind that in icing there ought to be holes at the bottom of the icing pail, to allow the water to run off as the ice melts.

Peach Ice Cream

Break up a dozen ripe peaches, and boil them in a gill of water for ten minutes. Add a small pot of red currant jelly, and when it is dissolved put the peaches through a fine hair sieve; add syrup to give the required sweetness, a few drops of home-made extract of almonds, and a little lemon juice. This, when cold, with an equal quantity of custard or thick cream.

Chocolate Ice Cream

Mix two teaspoonfuls of cocoa in a gill of cold milk, stir into a pint of cream or custard, add vanilla flavor, and sweeten. Scraped and sifted chocolate, so as to bring it to a fine powder, can be used, but the cocoa is on all accounts best for this cream.

Coffee Ice Cream

Make a custard, without any flavor, of a pint of cream and four yolks of eggs. Put into this a quarter of a pound of freshly-roasted Mocha coffee berries; they should, if possible, be used hot. Cover up the stew pan closely with its lid, putting a napkin over to keep in the steam. Let the custard stand for an hour, strain and sweeten, and when cold put it into the freezing pot. Cream thus prepared will not take the color of the coffee, and when carefully made is very delicate and delicious. Coffee ice cream is also made with a strong infusion of coffee. To make the infusion, put two ounces of ground coffee into a French cafetiere, and pour over it a gill of fast boiling water. When the infusion has all run through boil it up, and pour over it two more ounces of coffee. Put the infusion thus obtained to a pint of sweetened cream or custard and freeze.