Cookery for little girls

Nuts are used so much nowadays, in all kinds of cookery, that we find them in the most unexpected places. When chopped, they are mixed with cottage cheese for sandwiches, stirred into all kinds of salads, put into cake batter, and all kinds of icings ; and when left in unbroken halves, used to garnish many gelatine puddings and whipped-cream desserts. But when the very hottest days come, we all like the good things that come from the ice-cream freezer. The best up-to-date freezers do their work very quickly, the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag. A good rule to follow for mixing with salt is as follows: For ice-creams, three parts ice to one part salt- For frappes, two parts ice to one part salt. For mousses, etc., equal parts ice and salt. Then be sure to get the top on your can tightly, and when you are ready to remove it be careful to first brush aside all ice and salt, so not one particle can possibly get into the freezer. Nothing marks the amateur more than salt in the ice-cream. FRENCH ICE-CREAM A delicious French ice-cream has for its foundation a custard made by beating up first the yolks of three eggs very light, adding a pinch of salt, one cupful sugar and two cupfuls of milk. Cook this in a double boiler until it coats the spoon, but do not allow to boil or it will curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of cream and freeze. CHOCOLATE ICE-CREAM For a rich chocolate ice-cream, make like the foregoing, only add to the custard before it cools two ounces of grated, unsweetened chocolate which has been set in a pan of hot water long enough to allow it to melt. This takes but a few moments, however. FRUIT ICE For a refreshing fruit ice, have our little maid prepare the juice of three oranges, three lemons, and one pint of either strawberries or red raspberries. After straining through a coarse strainer, she must add three cupfuls of sugar, three cupfuls of cold water and the stiffly beaten whites of two eggs. This does not need to be frozen quite so hard as the ice-cream. STRAWBERRY MOUSSE In strawberry season, particularly on a farm where there is an abundance of rich cream and luscious fruit, the finest kind of a frozen dessert is made by adding to a pint of thick unflavored cream, whipped as directed, two cupfuls of crushed berries and two cupfuls of sugar. The berries and sugar, well mixed, should be folded carefully into the cream and pressed in a mold. The cracks must be filled with butter or lard to prevent the salt water leaking in, and the mold packed closely in salt and ice and left for four hours. Remember it is not frozen in the freezer by turning. When ready to unmold,, wring a cloth out of boiling water and lay around the can for a moment, after loosening where possible with a thin-bladed knife. Turn on to a platter and send to the table to be cut in slices. LEMON ICE For a plain lemon ice, take the grated rind of one lemon, and the juice of three, a cupful and a half of sugar, four cupfuls of water, and the stiffly beaten whites of two eggs. Freeze, but not too hard. CITRON CUSTARD