s, strawberry, and vanilla sugar, whipping as before,
then add the whipped cream lightly; fill paper cases, either round or
square; surround each with a band of stiff paper, to reach half an inch
above the edge of the case, the bands to be pinned together to secure
them; place them in a freezer. When about to send to table, remove the
bands of paper, and cover with macaroons bruised fine and browned in the
oven. The bands of paper are meant to give the biscuit the appearance of
having risen while supposed to bake.

These delicious ices were invented by Francatelli, the Queen of
England's chief cook, to do homage to the different great men whose
names they bear, on the occasion of preparing dinners given in their
honor. They read as if somewhat intricate, but any lady who has ever had
ice cream made at home, and had the patience to make charlotte russe,
need not shrink appalled before these novelties, or fear for a
successful result.

Baba is a cake many call for at a confectioner's, yet few, if any one,
attempts to make it at home. That the recipes generally offered do not
lead to success may be one reason, and I offer the following, quite
sure, if accurately followed, such a baba will result as never was eaten
outside of Paris.

BABA.--One pound of flour; take one quarter of it, and make a sponge
with half an ounce of compressed yeast and a little warm water, set it
to rise, make a hole in the rest of the flour, add to it ten ounces of
butter, three eggs, and a dessert-spoonful of sugar, a little salt,
unless your butter salts it enough, which is generally the case. Beat
all together well, then add five more eggs, one at a time, that is to
say, add one egg and beat well, then another and beat again, and so on
until the five are used. When the paste leaves the bowl it is beaten
enough, but not before; then add the sponge to it, and a large half
ounce of citron chopped, the same of currants, and an ounce and a half
of sultana raisins, seedless. Let it rise to twice its size, then bake
it in an oven of dark yellow paper heat; the small round babas are an
innovation of the pastry-cook to enable him to sell them uncut. But the
baba proper should be baked in a large, deep, upright tin, such as a
large charlotte russe mold, when they keep for several days fresh, and
if they get stale, make delicious fritters, soaked in sherry and dipped
in frying batter.

In some cases, however, it may be preferred to make them as usually