The universal cookery book

Sprinkle two cups of sugar over two quarts of strawberries. Mash them, and let them stand half an hour, or until the sugar is dissolved ; and meanwhile prepare the ice, and pack the freezer. Turn the berries into a large square of cheese-cloth, placed over a bowl, and squeeze as long as any juice or pulp will come. Then empty the pulp and seeds left in the cloth into a pan, and pour on gradually about a pint of milk ; mix it well with the pulp, until the pulp is separated from the seeds. Squeeze again until perfectly dry. There should be nothing left in the cloth save a ball of seeds. Add to the juice as much cream as you may have, from one cup to three pints, and sugar to make it very sweet. Freeze as usual. After tasting this, you will never want any other strawberry ice-cream. — The Peerless Cook- Book : Mrs. D. A. Lincoln. Redding & Co., Pubs. (By per.) Peach Ice-Cream. “ Pare and cut in small pieces one dozen peaches, or more if desired, and boil them with half a pound of loaf-sugar. When reduced to a marmalade, press them through a fine sieve. When cool add one pint of cream, and a few drops of cochineal to give a deeper peach-color. Freeze. Serve with halves or quarters of fresh peaches half frozen around the cream.” Coffee Cream. Take very rich cream, beat it well, and sweeten very sweet with powdered loaf-sugar. Prepare in the CHOCOLATE ICE-CREAM. 20 7 best manner a decoction of very strong coffee ; it must be very clear ; stir sufficient into the cream to flavor it highly, and freeze ; it will be a darkish color, but is highly esteemed by gentlemen. — Peterson's Magazine. {By per) Chocolate Ice-Cream. Scrape up a quarter of a pound of Baker’s chocolate, and dissolve it in a little water ; then add to it one quart of fresh milk, and put it on the fire in a stewpan to boil, stirring it all the time. Make a paste of a tablespoonful of corn-starch and the same quantity of cold milk ; stir it into the chocolate, and boil until it has well thickened, which should be in about fifteen minutes ; add two teacupfuls of white sugar, and a teaspoonful of vanilla-extract ; when well thickened, remove the chocolate from the fire, and add it to a quart of rich cream. Freeze as usual. — Virginia Cookery-Book: Mrs. Mary Stuart Smith. {By per) Harper & Brothers, Pubs. Tutti Frutti. One gallon of cream, one can of peaches, one can of apricots, six lemons, six oranges, twelve bananas. Chop the peaches and apricots ; add the juice of the lemons and oranges, with the pulp of three of each ; whip the cream thoroughly, having first sweetened it to your taste, and stir into the fruit. Two pounds will probably be about the quantity of sugar required. Freeze all together to a paste ; then add the bananas, cutting them up into quarter-inch slices with a silver knife ; stir them in lightly with a silver spoon, and SALTED ALMONDS. complete the freezing. This quantity makes two gallons when frozen. — Virginia Cookery-Book: Mrs. Mary Stuart Smith. Harper & Brothers , Pubs. {By per.) Salted Almonds.