Miss Parloa's kitchen companion

Mix the arrowroot with one cupful of the milk, and put the remainder of the milk into the double-boiler. When it boils, stir in the arrowroot and cook ten minutes, stirring frequently. Take from the fire, add the sugar, and set away to cool. When cold, add the cream and flavor, and freeze. Gelatine Ice-cream. For a gallon of ice-cream use two quarts of cream, one quart of milk, one pint of sugar, half a package of gelatine, and any flavor one may choose. This quantity would require a table-spoonful and a half of vanilla extract, or a table-spoonful of lemon or orange extract, two ounces of chocolate, and like quantities for other flavors. Soak the gelatine for two hours in half a cupful of milk. Heat one cupful of milk, and stir the soaked gelatine and sugar into it. Stir for a minute, and then turn this into the remainder of the milk. Strain, and cool. Whip the cream, and add it to the cooled preparation. Put it into the freezer, and pack and freeze. Chocolate Ice-cream. Use one quart of cream, a pint and a half of milk, four eggs, two table-spoonfuls of flour, two cupfuls and three table-spoonfuls of sugar, one ounce of chocolate, and a table-spoonful of water. Put the milk into the double-boiler, and place on the fire. Beat together the flour, two cupfuls of the sugar, and the eggs. When light, stir them into the boiling milk, and cook for fifteen minutes, stirring frequently. Scrape the chocolate, and put it into a small saucepan with the three remaining table-spoonfuls of sugar and a table-spoonful of water. Stir over a hot fire until smooth and glossy, and add this to the cooked mixture. Set away to cool. When cold, add the cream, and freeze. Any other flavor may be used for this cream. Coffee Ice-cream. Use two quarts of cream, a pint and a half of boiling water, a pint of sugar, half a cupful of coffee, ground fine, and the yolks of four eggs. Make the coffee in a small biggin, using the dry coffee and boiling water. Put the filtered coffee and sugar into a saucepan, and boil for twenty-five minutes. Beat the yolks of the eggs well, and then beat them into the syrup. Take from the fire, and beat for three minutes ; then beat in a cupful of the cream, and cool. Wton cold, add the remainder of the cream, and freeze. Neapolitan Ice-cream. Tor this there will be required one quart of milk, one quart of cream, a cupful and a half of strawberry or raspberry juice, one ounce of chocolate, one table-spoonful of vanilla, one pint of sugar, the yolks of six eggs, and one teaspoonful of dissolved cochineal. Beat the yolks of the eggs and three gills of the sugar together, and add half a cupful of milk to them. Put the remainder of the milk into the double-boiler, and place on the fire. When the milk boils, pour it on the egg mixture ; pour this into the double-boiler, and cook for four minutes, stirring all the time. Take from the fire, and set away to cool. When cold, add the vanilla and the cream. Freeze for twenty minutes. Have a tub in which will fit a three-quart mould; a brick or melon mould is best for this kind of cream. Have salt and ice ready for packing.