Ices require a little practice on the part of the cook in freezing properly ; and as there is no possibility of the mistress giving personal supervision at the time, it is dis- tinctly advisable to practise the cook daily en famille till he is perfect. The best freezer by far is the new American tub freezer. It consists of a very small wooden tub with a zinc mould inside connected with a ratchet wheel on the principle of an egg whisker. The ice, salt, &c., is packed between the zinc mould and the tub, and the former is then turned rapidly round 'by means of the wheel and handle, while a spatula inside the mould is also kept in motion. The risk of salt getting in is infinitely less than in the '^heels- over-head ” freezer, where it was always with a forlorn hope that the progress of the ice was examined, since the com- plete closing of every crevice was more good luck than good management, at least in the servant’s hands. Here the only opening is above the ice and salt, whilst the machine is nearly, if not quite, as economical. The best freezing mixture will be seen by the following formulae : — Ice . 2 parts ) Thermometer sinks to 5 Salt . . 1 part J below zero. Ice 5 parts j Salt . 2 parts > ,, ,, 12 Sal ammoniac 1 part ) Ice . 12 parts ) Salt . 5 parts > „ ,, 25 Nitrate of ammonia 5 parts ) As a rule, far too much ice and too little salt is used. Water ices take longer to freeze than cream ices, and an 349 35° The Complete Indian excess of sugar will render it extremely difficult to set the ice j)i’opcrly. In India, at private houses, ice is generally only congealed milk or custard, having a hard consistency and a regular crystal fracture, instead of being almost like butter. 1 his is owing to the deficient working of the mixture when freezing. It should be scraped from the sides and vigorously mixed several times with a regular ice spatula in order to break the crystals. It must be remem- bered that cold reduces the sweetness of everything, so that ices must, if anything, be oversweet to taste before freezing. In the absence of cream, it will be found that the native preparation of milk called koya will, if cai’efully rubbed up with fresh milk, answer the purjjose almost as well. Swiss milk also does very well. 1. Brown Bread. — Four units sifted brown l)read-crumbs quite dry, 20 of cream well wbi2)ped, and about 4 units white sugar, some vanilla, or 3 of noyeau. Half cream and half custjird can be used. 2. Chocolate Ice. — Twenty units of cream whipped with 4 of sugar and 30 drops of vanilla essence. Just before icing, stir in lightly, and freeze, 4 units best chocolate✪ Chocolate Ice, grated. 3. Fruit Cream Ices.— Equal units of fruit which has been pulped with sugar to taste and a good custard. Add half the units of whipped cream✪ Fruit Cream Ices. In India it is sometimes difficult to get cream ; in such cjises it will be found a good plan to make the custard with tinned milk, using a larger proportion to the mixing water than usual. It gives a creamy flavour to the custard. Melon ice, with the juice of a lime added and twenty drops of vanilla, is delicious. So is bottled gooseberry ice. It should be coloured green.

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Ices require a little practice on the part of the cook in freezing properly ; and as there is no possibility of the mistress giving personal supervision at the time, it is dis- tinctly advisable to practise the cook daily en famille till he is perfect. The best freezer by far is the new American tub freezer. It consists of a very small wooden tub with a zinc mould inside connected with a ratchet wheel on the principle of an egg whisker. The ice, salt, &c., is packed between the zinc mould and the tub, and the former is then turned rapidly round 'by means of the wheel and handle, while a spatula inside the mould is also kept in motion. The risk of salt getting in is infinitely less than in the '^heels- over-head ” freezer, where it was always with a forlorn hope that the progress of the ice was examined, since the com- plete closing of every crevice was more good luck than good management, at least in the servant’s hands. Here the only opening is above the ice and salt, whilst the machine is nearly, if not quite, as economical. The best freezing mixture will be seen by the following formulae : — Ice . 2 parts ) Thermometer sinks to 5 Salt . . 1 part J below zero. Ice 5 parts j Salt . 2 parts > ,, ,, 12 Sal ammoniac 1 part ) Ice . 12 parts ) Salt . 5 parts > „ ,, 25 Nitrate of ammonia 5 parts ) As a rule, far too much ice and too little salt is used. Water ices take longer to freeze than cream ices, and an 349 35° The Complete Indian excess of sugar will render it extremely difficult to set the ice j)i’opcrly. In India, at private houses, ice is generally only congealed milk or custard, having a hard consistency and a regular crystal fracture, instead of being almost like butter. 1 his is owing to the deficient working of the mixture when freezing. It should be scraped from the sides and vigorously mixed several times with a regular ice spatula in order to break the crystals. It must be remem- bered that cold reduces the sweetness of everything, so that ices must, if anything, be oversweet to taste before freezing. In the absence of cream, it will be found that the native preparation of milk called koya will, if cai’efully rubbed up with fresh milk, answer the purjjose almost as well. Swiss milk also does very well. 1. Brown Bread. — Four units sifted brown l)read-crumbs quite dry, 20 of cream well wbi2)ped, and about 4 units white sugar, some vanilla, or 3 of noyeau. Half cream and half custjird can be used. 2. Chocolate Ice. — Twenty units of cream whipped with 4 of sugar and 30 drops of vanilla essence. Just before icing, stir in lightly, and freeze, 4 units best chocolate, grated. 3. Fruit Cream Ices.— Equal units of fruit which has been pulped with sugar to taste and a good custard. Add half the units of whipped cream. In India it is sometimes difficult to get cream ; in such cjises it will be found a good plan to make the custard with tinned milk, using a larger proportion to the mixing water than usual. It gives a creamy flavour to the custard. Melon ice, with the juice of a lime added and twenty drops of vanilla, is delicious. So is bottled gooseberry ice. It should be coloured green.

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