ream; 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
observed.

PURE ICE-CREAM.

Genuine ice-cream is made of the pure sweet cream in this proportion:
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 before it is mashed assists to extract the juice. In winter,
when fresh fruit is not obtainable, a little jam may be substituted
for it; it should be melted and worked through a sieve before being
added to the whipped cream; and if the color should not be good, a
little prepared cochineal may be put in to improve its appearance. In
making berry flavoring for ice-cream, the milk should never be heated;
the juice of the berries added to _cold_ cream, or fresh rich milk,
mixed with _cold_ cream, the juice put in just before freezing, or
when partly frozen.

CHOCOLATE ICE-CREAM. No. 1. (Very fine.)

Add four ounces of grated chocolate to a cupful of sweet milk, then
mix it thoroughly to a quart of thick sweet cream; no flavoring is
required but vanilla. Sweeten with a cupful of sugar; beat again and
freeze.

CHOCOLATE ICE-CREAM. No. 2.

Beat two eggs very light and cream them with two cupfuls of sugar.
Scald a pint of milk and turn on by degrees, mixing well with the
sugar and eggs. Stir in this half a cupful of grated chocolate; return
to the fire and heat until it thicken