The new practical housekeeping

Custard ice-cream or Neapolitan is considered by some preferable for Caramel, Chocolate, Coffee, Lemon, Vanilla and the different nut creams, and the Philadelphia and Lacteanola, without eggs, as already suggested, better adapted to fruit flavors, but where the lightness given by eggs is wished without the flavor, the whites alone can be used and added when cream is partially frozen. It is better to use earthen bowls, crocks, jars, etc., to hold any of the milk, cream or fruit preparations while in process of making icecreams, and we feel like repeating instructions for adding fruit and juices, as one will be, fully repaid for the extra trouble. Always add juice when cream is partly frozen, and especially is this true of very acid fruit, as currants, lemons, etc., for it is apt to curdle the cream if added before freezing; if fruit is used, chop and add just before serving, or if to be molded, when put in mold. In winter, when fresh fruit is not obtainable, a little jam may be substituted for it ; it should be melted and worked through a sieve before being added, and if the color should not be good a little prepared cochineal may be put in to improve its appearance. In recipes where candied fruits are used the French are of course the best, but one can dry and prepare them at home, and if either are not obtainable a substitute can be had by using any firm-fleshed, home-made preserves, such as cherries, strawberries, pears, peaches, pine-apples or quinces. Drain off syrup, chop into dice, roll in pulverized sugar and stir into cream, as above. In vanilla flavoring some use the bean, a small bean to a quart, others heaping tablespoon powder, others half ounce vanilla sugar, while most use half tablespoon extract to above proportion. The preparing, flavoring, molding and serving of ice-creams can be so varied, according to the taste of the kitchen-queen, that by carefully reading directions and recipes sho can soon make any combinations wished, and by adding '^here a little and there a little" create new and delicious flavors. Almond Ice-cream, — Cook two quarts cream, the prepared almonds and three teacups sugar in custard kettle, strain, cool and freeze ; prepare almonds as follows : blanch and rub to a paste, with four tablespoons each sugar and cream reserved from the above quantities, half pound shelled almonds and a few drops rose water. Add when half frozen one quart cream, whipped, teaspoon almond extract and half vanilla. For Almond Caramel, put the blanched almonds in oven, roast quicklv to a yellow brown and then prepare and add as above, adding half teaspoon caramel in place of almond extract. For Pistachio Ice-cream make as above, using pistachio nuts instead of almonds, with a heaping teaspoon Spinach Coloring to give a fine color. If wished with eggs, use eggs and more sugar in proportion as given in general directions. Some use only two ounces shelled nuts to each quart cream. Any Nut Ice-cream can be made in same way except that walnuts and hickory nuts are not blanched. Arrowroot Ice-cream. — Boil two quarts milk, add half pint arrowroot mixed smooth with part of the milk and two pounds sugar; when cold add two quarts cream, whites of six eggs, tablespoon any flavoring and freeze.