The national course in home economics

Mix one pound of ripe raspberries with the juice of a lemon, one-half pound of powdered sugar and one and one-half pints of thick cream, or if preferred, one pint of cream and one-half pint of milk. Beat the mixture in a basin, rub it through a sieve, freeze and leave it in the ice-pail till it is wanted. If more convenient, raspberry jam or raspberry jelly may be used in place of the fresh fruit, and when this is done very little sugar will be required. A still more agreeable and refreshing ice-cream may be made with two portions of red currants mixed with one portion of raspberries, instead of raspberries alone. C. Casper. GINGER ICE-CREAM. Take one-quarter of a pound of preserved ginger, cut it into very thin slices, using a silver knife, put them into a saucepan with a pint of cream — or a pint of milk boiled and mixed with the yolks of six eggs — one-half pound of sugar, and two tablespoonfuls of the ginger syrup. Stir the mixture over the fire until it thickens a little, then strain through a sieve. Pour into a mold and when the cream is cold, freeze in the ordinary way. Keep in ice till wanted. W. T. M. BRICK ICE-CREAM. To make ice-cream in bricks a mold of the size and shape of an ordinary brick is needed. The ices, no matter what their composition, are used to fill these molds which are made of copper or tin. After the molds are frozen they are cut in slices previous to being handed round. A knife dipped in hot water is used for this purpose. F. L. P. BOHEMIAN ICE-CREAM. The smaller varieties of ripe red fruit are used to make this cream; they are pulped through a fine sieve, and to one pint of the juice is added one and one-half ounces of the best isinglass, dissolved in one-half pint of water. Sweeten to taste and squeeze in lemon juice. Mix with this quantity a pint of sweetened whipped cream and mold for freezing. These creams, where raspberries only are used, may be put into glasses, and made without isinglass — in the proportions of a pound of fruit juice to one pint of whipped cream. Mrs. Leander Holmes. NOYEAU ICE-CREAM. Sweeten one-half pint of thick cream with two ounces of sugar. Add one tablespoonful of strained lemon juice and a glassful of noyeau. Mix thoroughly and freeze in the usual way. The noyeau for this cream is composed in this manner: Gather one-quarter of a pound of young peach leaves on a dry, sunny day. Put them into a jar and pour over them two pints of good brandy and leave them to infuse for a couple of days. Add a syrup made by dissolving a pound of sugar in a pint of water. Let the noyeau remain a few hours longer, then filter it carefully and it is ready for use. H. F. L. CRUSHED FRUIT ICE-CREAM. Two quarts of pure cream, one pint of milk, two and one-half cupfuls of granulated sugar, four teaspoonfuls of any extract you prefer, or, if fruit is substituted, use about a pint, or a little less, of crushed fruit, well sweetened, to the above amount of cream. Add the fruit when the cream is partly frozen. . Mrs. L. Benson. CHOCOLATE CREAM A LA COLBERT.