ICE-CREAM AND ICES.
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ICE-CREAM.
ONE pint of milk, the yolks of two eggs, six ounces of sugar and one tablespoonf ul of cornstarch. Scald but do not boil. Then put the whites of the two eggs into a pint of cream ; whip it. Mix the milk and cream, flavor and freeze. One teaspoonful of vanilla or lemon is generally sufficient.
The quantity, of course, can be increased to any amount desired, so long as the relative proportions of the different ingredients are ob- served.
PURE ICE-CREAM.
GENUINE ice-cream is made of the pure sweet cream in this propor- tion : Two quarts of cream, one pound of sugar ; beat up, flavor and freeze.
For family use, select one of the new patent freezers, as being more rapid and less laborious for small quantities than the old style turned entirely by hand. All conditions being perfect, those with crank and revolving dashers effect freezing in eight to fifteen minutes.
FRUIT ICE-CREAM.
Ingredients. To every pint of fruit juice allow one pint of cream; sugar to taste.
Let the fruit be well ripened ; pick it off the stalks and put it into a large earthen pan. Stir it about with a wooden spoon, breaking it until it is well mashed ; then, with the back of the spoon, rub it through a hair-sieve. Sweeten it nicely with pounded sugar; whip the cream for a few minutes, add it to the fruit, and whisk the whole again for another five minutes. Put the mixture into the freezer and freeze. Raspberry, strawberry, currant, and all fruit ice-creams are made in the same manner. A little powdered sugar sprinkled over the fruit be- fore it is mashed assists to extract the juice. In winter, when fresh
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