Miss Parloa's kitchen companion

When the cream is finished, carefully wipe the bits of ice and salt from the cover of the can, and remove the cover without displacing the can. Remove the beater, scraping the cream from it, and work a large spoon up and down in the can until the space left by withdrawing the beater is filled, and the cream is light. Replace the cover, putting a cork into the hole from which the trunk of the beater was taken, and set the freezer aside for a while, — being careful, however, that it is kept in a cool place, and that the can is covered with ice, and a piece of carpet or a blanket thrown over it. When serving-time comes, take the can from the tub, and place it for a few seconds — ten should be enough — in a pan of tepid water, and the heat will cause the cream to slip out easily upon a dish. If the can be placed in cold water it will take considerably longer, but the cream will come out smoother and firmer. If a large cooking-spoon be dipped for an instant into hot water when the cream is served, the cream may be taken from the freezer in smooth, egg-shaped portions, pleasing to the eye. If the cream is to be moulded, it should be removed from the freezer when the beater is taken out ; and when it is put into the mould, it should be worked up and down with a spoon, so that every part of the mould shall be filled. Place a sheet of white paper over it before putting on the cover, and then bury the mould in fresh ice and salt. If the mould is to stand in the salt and ice for many hours, cut a strip of paper or cloth to fit round the cover where it joins the mould ; spread this with soft butter or sweet mutton-tallow, and fasten it where the cover and mould join. This will keep out the salt water. Remove this, and wipe carefully before taking off the cover. Philadelphia Ice-cream. Genuine Philadelphia ice-cream is understood to be a composition of pure cream, sugar, and flavor. The cream may be rich or thin, but milk of poor quality will not answer. If the cream be exceeding rich it may be difficult to freeze and may contain grains of butter; so it should be made cold, before any other work is done, by keeping it in a pan of ice-water for half an hour. The cream furnished by city milkmen is not likely to be found too rich, but when one is supplied by a Jersey cow it is best to use half milk and half cream. DESSERT. B77 To make ice-cream, mix three pints of cream, a generous half -pint of sugar, and the flavor; and after letting the mixture stand for twenty minutes in the freezer, carefully packed in ice and salt, turn the crank for twenty minutes. The cream will then be hard and smooth. If vanilla be the flavor chosen, use a scant table-spoonful ; if lemon, use a little more than half a table-spoonful. Or, instead of using lemon extract, one may put the juice and grated rind of two lemons into a stew-pan with the half-pint of sugar and half a cupful of water, and after boiling for ten minutes, strain the syrup, cool it, and add it to the plain cream. Of course, other flavors besides lemon and vanilla may be used. Arrowroot Ice-cream. For a gallon of ice-cream use one quart of milk, two quarts of cream, one pint of sugar, two table-spoonfuls of arrowroot, and a table-spoonful of vanilla. Any other flavor, however, may be used.