Mix equal quantities of coarse salt and ice chopped small; set the freezer containing the cream into a firkin, and put in the ice and salt; let it come up well around the freezer. Turn and shake the freezer steadily at first, and nearly all the time until the cream is entirely frozen. Scrape the cream down often from the sides with a knife. When the ice and salt melt, do not pour off any of it, unless there is danger of its getting into the freezer; it takes half an hour to freeze a quart of cream; and sometimes longer. A tin pail which will hold twice the measure of the cream, answers a good purpose, if you do not own a freezer. In winter, use snow instead of ice.

* The process of freezing is very much simplified by the patent freezers, which hare recently come in use.

Several nice receipts for ice-creams will be given under this head, but a custard made of one quart of rich milk, one or two eggs, two teaspoonfuls of corn-starch, a teacup of sugar, a very little salt, and seasoned with vanilla, makes a delicious ice-cream