A Rich Ice-Cream

Squeeze a dozen lemons, and strain the juice upon as much fine sugar as it will absorb; pour three quarts of cream into it very slowly, stirring very fast all the time.

Chocolate Ice-Cream

Boil two quarts of milk with one quarter of a pound of Baker's vanilla chocolate. Dissolve in the milk a pint and a half of white sugar. Bub smooth in a little of the milk, cold, a tablespoonful of corn-starch; stir this into two well-beaten eggs, and add to the milk after it has boiled several minutes. Take up, and let it stand till entirely cold; then stir in one quart of cream, and freeze. Reduce the proportions for a small family.

Apricot Ice-Cream

Pare, stone, and scald twelve ripe apricots; then bruise them in a marble mortar. Then stir half a pound of fine sugar into a pint of cream; add the apricots and strain through a hair sieve. Freeze and put it into moulds.

Peaches would be a good substitute for the apricots, using, if they are large, nine, instead of twelve.

Strawberry Or Raspberry Ice-Cream

Bruise a pint of raspberries, or strawberries, with two large spoonfuls of fine sugar; add a quart of cream, and strain through a sieve, and freeze it. If you have no cream, boil a spoonful of arrow-root in a quart of milk, and, if you like, beat up one egg and stir into it.

Philadelphia Ice Cream

Dissolve in one quart of cream six ounces of pulverized sugar. Flavor with essence of vanilla, or a piece of a vanilla-bean. No boiling of the cream is necessary. It should be about as thick as cream for coffee. Use a patent freezer. For those who keep good cows, this is a convenient receipt.

Ice Cream

One quart of rich milk, three eggs, a coffee-cup of granulated sugar, one large spoonful of maizena or corn-starch. Set the milk in a tin pail in a kettle of hot water to boil; rub the maizena smooth in a little cold milk; add to it the sugar, a pinch of salt, and the eggs. Beat these well together, and stir into the boiling milk. Remove it from the fire in a minute or two, and set it to cool. When perfectly cold, add vanilla, or lemon, and put it into the freezer. Stir it often till it becomes frozen.

Meringues

Cut the whites of six eggs very stiff. Stir in gradually a pound of powdered sugar; beat till thick. Flavor with any essence you like. Butter, slightly, sheets of white paper, and lay upon pieces of hard wood boards. Drop the mixture on the paper, a spoonful at a time, in oval form, rounded, and thick at the top. Bake in a slack oven till the outside is crisp, and of a light brown. Then remove from the paper, and join them by the under side, two by two. The inside will be soft and creamy. Before joining the meringues thus, you can, if you prefer, remove a part of the inside with a teaspoon, and put a little jelly, or rich cream, whipped, in place of it; then join them as above. Prepared in this way, they should be served soon.

Placed singly upon cream in a glass dish, they are a handsome dessert.