"A thousand different shapes it bears, Comely in thousand shapes appears."

Ice cream is one of the simplest dishes to prepare, providing always that one has a good freezer. Another advantage ice cream has over a large number of desserts is that it is very easily digested, and with few exceptions the most delicate invalid can partake of it with impunity. Ice cream is not a luxury. It costs no more to make than the everyday puddings and pies and is much more healthful.

An infinite variety of desserts can be easily made with a freezer. Almost anything agreeable to the taste and adapted for a drink or a dessert, if frozen, has an added delicacy. Ices, sherbets, and frappes are very refreshing, inexpensive, and easily prepared.

A good general rule for water ices is to boil together two cups sugar or honey and one and one half pints water five minutes, then stand aside to cool. When cold, fruit juice may be added in the proportion of a pint of the juice to above of sugar, or honey, and water.

A water ice is a fruit juice sweetened, diluted with water, and frozen. One measure of salt to three of ice. Be sure to pound the ice very fine.

A sherbet is a water ice to which is added a small quantity of dissolved gelatine or stiffly beaten egg whites. One measure of salt to three of ice.

AfrappS is a water ice frozen to the consistency of mush. Use equal parts of salt and ice.

Making Piquante Sauce. Page 170.

Making Molasses Sauce. Page 169.

Apple Ice Cream. Page 175.

Peach Ice Cream. Page I8O.

Maple nut Ice Cream. Page 179.

Rolling out Pastry. Page 185.

A punch is a water ice to which is added spirit and spices. One measure of salt to three of ice.

A sherbet, strictly speaking, is frozen punch, though the name is often given to a water ice where several kinds of fruit are used. One measure of salt to three of ice. For ice cream, one measure of salt to three of ice. For a mousse equal parts of salt and ice. Rock salt should be used in all cases.

If you wish to mold ices, have mold ready when you remove dasher from freezer can. Rinse mold in cold water, fill quickly with mixture, filling every part of mold and pressing down well with a wooden spoon. Lay piece of waxed paper over mixture, large enough to project beyond edges when lid is on, then place mold in ice and salt. Four parts of ice to one part of salt. Cover well, and let ripen for two hours or more.

The following is a novel way of serving ice cream: Place a small tin mold full of cold water to freeze, by placing in a pan of cracked ice and salt, so that the cold approaches from the sides and bottom. Then, when a thin frozen shell is formed, the mold is removed, and a perfect glass of ice remains, to be filled with ice cream or fruit ices.