The new practical housekeeping

Boston Ice-cream. — Make a boiled custard of three pints cream three teacups sugar and yolks often eggs ; strain, cool, freeze and add teacup crumbs of steamed brown bread, prepared by drying, grating and siftine, pint cream, whipped, and well-frothed whites, and pacK Es directea. This can be made without eggs, and also by cooking part of crumbs with custard, giving rather more body to cream. Buttermilk Ice-cream. — Strain buttermilk through athin cloth, so as to remove all lumps and particles of butter, add sugar until V0ry sweet and flavor witn vanilla. Freeze as directed. Caramel Ice-cream. — One and a half pounds brown sugar, three quarts cream, one pint boiling milk. Put sugar in an iron frying-pan on fire and stir until it is a liquid, stir it in the milk, strain, and when cool add to cream. Whipping all or part of the cream makes it more delicious. Or to any of the cooked foundations or preparations add only half the sugar to the milk or cream and make a caramel as above with the rest, add to boiled mixture, strain, cool and freeze. The flavor may be varied by browning the sugar more or less* Chestnut Ice-cream. — The native 'chestnut may be used, but is not as fine as the Italian variety. Boil, and to a quarter pound pulp add two tablespoons sugar, and four of cream, rub to a smooth paste and add it to three pints cream, three teacups sugar and twelve eggs ; cook, strain, cool, freeze, and add, just before packing, a pint cream, whipped, and juice of one orange. Chocolate Ice-cream, — Scald one pint new milk, add by de grees three-quarters pound sugar, two eggs, and five tablespoons grated chocolate, rubbed smooth in a little milk. Beat well for a moment or two, place over fire and heat until it thickens, stirring constantly, set ofi*, add a tablespoon of thin, dissolved gelatine, and when cold, place in freezer; when it begins to set, add a quart or rich cream, halt of it well whipped. To make a mold of chocolate and vanilla, rreeze in separate freezers, divide a mold through the center with card-board, fill each division with a different cream, and set mold in ice and salt for an hour or more. For that delicious preparation, Chocolate Fruit Ice-cream^ add when crea m is frozen French candied fruit, or a coffee-cup preserved peaches, or any other preserves, prepared as directed. For Spiced Chocolate Ice-cream^ cook three pints cream and two teacups sugar; prepare spice by pouring over tnree-quarters teaspoon best. pulverized cinnamon, seven tablespoons boiling w^r and let stand on back of stove, (must not boil;, twenty minutes; pour off clear liquid and add to it quarter pound grated chocolate, or less if not wisned highly flavored. Add this to the hot cream, strain, cool and freeze as directed. When half frozen add one pint cream, whipped and flavored with half teaspoon vanilla. Delicious served in glasses or dishes covered with tablespoon whipped cream or meringue, also verv dainty molded in individual molds and surrounded with whippea cream. For Chocolate Caramel^ make as above, using four tablespoons caramel in place of cinnamon, adding it with the whipped cream and vanilla.