The new Kentucky home cook book

Roast carefully to a nice brown four ounces of the finest white coffee ; while perfectly hot from the fire, put it into a quart of cream which has been sweetened to taste; let it stand two hours ; then strain it through a fine sieve, and freeze. The above can be made by putting half a pint of very strong infusion of coffee into the cream; but this makes the mixture brown, and does not give it so fine a flavor, although it is the usual method practiced by leading confectioners. F. ft. Traxel. Take one quart of rich cream ; bring one quart of milk to a boiling, and stir in one and one-half ounces of sweet chocolate, two eggs beaten light, and one table-spoonful of corn starch; boil until thick. When cold, add the cream and one table-spoonful of vanilla. Freeze until firm. Mrs. Harry Wadsworth. CARAMEL CREAM. Put two pints of brown sugar into a skillet, and stir it until a deep reddish brown ; boil in two quarts of milk six sticks of cinnamon. When it boils, stir in the beaten yelks of eight eggs, then the burned sugar. This must be done off the fire. Add a little white sugar, and freeze. One quart of cream will greatly improve it. Miss Allie Bascom. The New Kentucky Home Cook Book. Take one quart of new milk, one heaping pint of sugar, one quart of cream, six table-spoonfuls of grated chocolate, two eggs, and vanilla to taste. Heat the milk, add the eggs and chocolate after dissolving, and cook until thick; then add the cream well whipped. Put it into the freezer to freeze. When almost frozen, add a pint of preserves, peaches, or strawberries, and freeze hard. Mrs. Rob. Ficklin. COCOA-NUT CREAM. To one gallon of cream, sweetened and flavored to taste, add two cocoa-nuts grated fine. Stir well, and then freeze. When nearly frozen, add the whites of two eggs beaten with a little sugar. Mrs. Jas. F. Robinson. COCOA-NUT CREAM. To one quart of cream, or three parts cream and one part new milk, add one-half pound of loaf sugar, with the riud of a lemon ; beat in with it six eggs ; prepare it over a moderate fire as directed for cream custard. When just taken from the fire, stir into the pan four ounces of finely grated cocoa-nut; strain thoroughly, and freeze quickly. The skin must be taken off the nut previous to grating. F. H. Traxel. PEACH CREAM. To one heaping pint of chopped peaches beaten thoroughly with one pint of sugar add three pints of whipped cream. Freeze until firm. Mrs. Rob. Ficklin. PEACH CREAM. Take one gallon of rich cream, and add to it one quart of soft peaches chopped fine, one dessert-spoonful of vanilla or a little grated vanilla-bean; make very sweet, and freeze. This makes one gallon and a half when frozen. Mrs. George Hunter. The New Kentucky Home Cook Book. APRICOT CREAM. Take one can of apricots, chop them very fine, and sweeten to taste ; make one gallon of cream very sweet, put into it the apricots, and freeze. Mrs. Laura Dimmitt. ORANGE CREAM.