THOUT A FREEZER.

Beat the yolks of eight eggs very light, and add thereto four cupfuls
of sugar, and stir well. Add to this, little by little, one quart of
rich milk that has been heated almost to boiling, beating all the
while; then put in the whites of eight eggs beaten to a stiff froth.
Then boil the mixture in a pail set inside another containing hot
water. Boil about fifteen minutes or until it is as thick as a boiled
custard, stirring steadily meanwhile. Pour into a bowl to cool. When
quite cold, beat into it three pints of rich sweet cream and five
teaspoonfuls of vanilla, or such other flavoring as you prefer. Put it
into a pail having a close-fitting cover and pack in pounded ice and
salt,--_rock salt_, not the common kind,--about three-fourths ice and
one-forth salt. When packed, before putting the ice on top of the
cover, beat the custard as you would batter, for five minutes steady;
then put on the cover and put the ice and salt over it, and cover the
whole with a thick mat, blanket or carpet and let it stand for an
hour. Then carefully uncover and scrape from the bottom and sides of
the pail the thick coating of frozen custard, making every particle
clear, and beat again very hard, until the custard is a smooth,
half-congealed paste. Do this thoroughly. Put on the cover, ice, salt
and blanket, and leave it for five or six hours, replenishing the ice
and salt if necessary.

_Common Sense in the Household._

FROZEN PEACHES.

One can or twelve large peaches, two coffeecupfuls of sugar, one pint
of water and the whites of three eggs beaten to a stiff froth; break
the peaches rather fine and stir all the ingredients together; freeze
the whole into form.

Frozen fruit of any kind can be made the same way; the fruit should be
mashed to a smooth pulp, but not thinned too much. In freezing, care
should be taken to prevent its getting lumpy.

FROZEN FRUITS.

The above recipe, increasing the quantity of peaches, raspberries or
whatever fruit you may use, and adding a small amount of rich cream,
make fine frozen fruits. In freezing, you must be especially careful
to prevent its getting lumpy.

LEMON ICE.

The juice of six lemons and the grated rind of three, a large sweet
orange, juice and rind; squeeze out all the juice and steep it in the
rind of orange and lemons a couple of hours; then squeeze and strain
through a towel, add a pint of water and two cupfuls of sugar. Stir
until dissolved, turn in