s, stirring briskly; take off and
set aside to cool. When thoroughly cold, freeze.

COCOANUT ICE-CREAM.

One quart of cream, one pint of milk, three eggs, one cupful and a
half of sugar and one of prepared cocoanut, the rind and juice of a
lemon. Beat together the eggs and grated lemon rind and put with the
milk in the double boiler. Stir until the mixture begins to thicken.
Add the cocoanut and put away to cool. When cool add the sugar, lemon
juice and cream. Freeze.

CUSTARD ICE-CREAM.

Sweeten one quart of cream or rich milk with half a pound of sugar and
flavor to taste; put it over the fire in a farina-kettle; as soon as
it begins to boil, stir into it a tablespoonful of cornstarch or rice
flour which has been previously mixed smooth with a little milk; after
it has boiled a few minutes, take it off the fire and stir in very
gradually six eggs which have been beaten until thick; when quite
cold, freeze it as ice-cream.

STRAWBERRY ICE-CREAM.

Mix a cupful of sugar with a quart of ripe strawberries, let them
stand half a day, then mash and strain them through a coarse towel,
then add to the juice a full cupful of sugar and when dissolved, beat
in a quart of fresh thick cream. Raspberries, pineapple and other
fruits made the same.

FRUIT CREAM.

Make a rich, boiled custard; flavor with wine and vanilla; pour it
into a freezer. When half frozen, add pounded almonds, chopped citron
and brandy, peaches or chopped raisins. Have the freezer half full of
custard and fill up with the fruit. Mix well and freeze again. Almost
any kind of fruits that are preferred may be substituted for the
above.

TUTTI FRUTTI ICE-CREAM.

Take two quarts of the richest cream and add to it one pound of
pulverized sugar and four whole eggs; mix well together; place on the
fire, stirring constantly, and just bring to boiling point; now remove
immediately and continue to stir until nearly cold; flavor with a
tablespoonful of extract of vanilla; place in freezer and, when half
frozen, mix thoroughly into it one pound of preserved fruits, in equal
parts of peaches, apricots, gages, cherries, pineapples, etc.; all of
these fruits are to be cut up into small pieces and mixed well with
frozen cream. If you desire to _mold_ this ice sprinkle it with a
little carmine, dissolved in a teaspoonful of water, with two drops of
spirits of ammonia; mix in this color, so that it will be streaky or
in veins like marble.

ICE-CREAM WI