Glittering squares of colored ice,

Sweetened with syrups, tinctured with spice;

Creams, and cordials, and sugared dates;

Syrian apples, Othmanee quinces,

Limes and citrons and apricots,

And wines that are known to Eastern princes.

And all that the curious palate could wish,

Pass in and out of the cedarn doors. - T. B. Aldrich.

Directions For Freezing

Use 1 part of coarse table salt to 2 parts of ice broken into pieces about the size of a walnut. This should be firmly packed around the cream pail to the height of the freezer. For 3 pints of cream, 1 1/2 pints of water should be poured over the ice in the freezer, and for every additional quart of cream 1 pint of water should be added to the ice after packing. When there is no ice-cream freezer convenient, ices may be frozen by putting the cream to be frozen in a tin pail with a close cover. The ice and salt for packing may be put into a larger pail and packed firmly around the pail of cream to be frozen. Let this stand to chill for 20 or 30 minutes, then remove the cover and stir the freezing mixture within until stiff. Then repack, cover the whole closely with a woolen cloth or carpet and leave for an hour or two in a cool place.

Currant Ice

1 pt. of currant juice, 1 lb. of sugar, and 1 pt. of water; put into freezer, and when partly frozen add the whites of 3 eggs well beaten.

Orange And Lemon Ices

The rind of 3 oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add 1 pint of orange or lemon juice; pour into the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth.

Strawberry Ice-Cream

Mash with a potato pounder in an earthen bowl, 1 qt. of strawberries with 1 lb. of sugar, rub it through the colander and add 1 qt. of sweet cream and freeze. Very ripe peaches or coddled apples may be used instead of strawberries.

Ice-Cream

1 pt. milk, yolks of 2 eggs, 6 oz. sugar, 1 table-spoonful corn starch; scald until it thickens; when cool, add 1 pt. whipped cream and the whites of 2 eggs beaten stiff. Sweeten to taste, flavor and freeze.