Miss Corson's practical American cookery and household management

can, because the water is intensely cold. If it is desired to pack the cream after it is frozen, the water may be drawn off, and enough more ice and salt packed around the can to nearly reach to the top. Ice-cream packed in this way can be kept over night, or longer if the freezing mixture is properly renewed. When ice-cream is " moulded," or packed in tin moulds of fancy shapes, all the openings should be closed with butter, or oiled paper closed about the apertures of the mould with paste or gum-tragacanth. Ice-creams of the most ordinary sort are made of milk, thickened with arrowroot or corn-starch in the proportion of a tablespoonful to a quart, dissolved in cold water, and then boiled in the milk, which is cooled, sweetened, and flavored before it is frozen. PLAIN ICE-CREAM. The sort of ice-cream usually made at home is composed of milk, with a small proportion of cream, with eggs and sugar added to it : for instance, dissolve half a pound of sugar in a quart of milk, place it over the fire, ana let it heat to the boiling point ; meantime beat three eggs to a cream, pour the boiling milk into them, and then return to the fire, and stir it until it begins to thicken ; then at once remove it from the fire, stir it until it is smooth ; then flavor it, cool it, and when it is cool, freeze it, according to directions given, in the freezer. FROZEN CUSTARD. Frozen custard is made in the same way, only five eggs, at least, are added to a quart of milk. PHILADELPHIA ICE-CREAM. Philadelphia ice-cream is pure cream over-sweetened, over-flavored, and then frozen. VANILLA ICE-CREAM. A good vanilla ice-cream is made from cream oversweetened, and flavored with powdered vanilla-bean ; when it is half frozen, the white of an egg, beaten to a stiff froth, is stirred thoroughly into it, and the freezing is completed. FRENCH ICE-CREAM. French ice-cream, thick and yellow, is made by boiling a quart of cream with a long vanilla-bean, and then cooling and straining it ; then the yolks of twelve eggs are beaten smooth with three-quarters of a pound of sugar ; the flavored cream is then mixed with the eggs, and stirred over the fire until it begins to thicken ; directly the cream begins to thicken, take it from the fire, and stir it for five minutes; then cool it, and freeze it. - COFFEE ICE-CREAM. Coffee ice-cream. is made by roasting half a .pound of coffee, pouring three pints of boiling cream over it, and steeping for an hour; the cream, flavored with coffee, is then made according to the directions given for French icecream. A plainer coffee ice-cream is made by using five or six eggs to a quart of cream or milk. Tea ice-cream is similarly made, an ounce of tea being first infused in a quart of cream BROWN-BREAD ICE-CREAM. For brown-bread ice-cream, grate fine about a cupful of brown bread, soak it for half an hour in a quart of cream, and then rather over-sweeten it ; have ready an ice-cream freezer packed with a freezing-mixture composed of one part salt to three parts pounded ice ; put the cream into the freezer, and freeze it in accordance with the directions which always accompany every freezer, some of which have already been given. DESSERT. FANCY ICE-CREAMS AND ICES.