One quart of whipped cream, Three teaspoonfuls of vanilla,

One and one-half cupfuls of powdered sugar.

Whip the cream stiff; drain; add the vanilla and sift in the sugar.

Line ice cream mould with white paper; pour in the mixture; cover and seal the cover by dipping a piece of muslin, about one inch in width, into softened fat or grease; draw it tightly around the mould where the cover joins; fasten; pack the mould in a pail of ice and salt, using three times as much ice as salt; cover the pail with an old rug or blanket; let stand five or six hours; when taken from the ice and salt dip quickly into a pan of boiling water or wrap in a towel dipped in hot water; turn out the moose; cut in slices.and serve with cake.