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and Java, half and half; place in custard kettle and keep on back of range for an hour or so, where water in outer kettle will keep hot, not boil • strain, return to inner kettle and add yolks of twelve eggs, beaten smooth with teacup and half sugar ; when it begins to thicken, take off, strain, cool, freeze, and when half done add pint cream, whipped, and if wanted very delicious the well-frothed whites may be used ; if so, add with the coffee unbeaten cream, and use in the custard a half teacup more sugar. Mold in melon mold and serve surrounded by whipped cream. Tea Ice-cream is made as above, using one ounce tea* English Ice-cream, — One quart cream,two quarts new milk, scant half teacup flour, or two tablespoons, and one and a half pounds granulated sugar, or three teacups; put three pints milk in custard kettle, or in pail, set in kettle of water ; when hot stir in flour, previously mixed smooth in one pint new milk; let cook ten or. fifteen minutes, stirring , once or twice, then add sugar and stir constantly for a few minutes till it is well dissolved. Remove and strain while hot through a crash strainer. When cold add one pint cream and place in freezer. When half frozen, take a wooden paddle, scrape down sides and stir in well one pint double cream, previously whipped and flavored with one and a half tablespoons vanilla, put on cover and pack as directed. This makes one gallon and is sufficient for two dozen dishes ; or take in all three pints new milk, one and a quarter pints cream, one tablespoon flour, two teacups sugar, and one tablespoon vanilla, and prepare as above, reserving and whipping all instead of part of cream and adding when half frozen. This makes sufficient for sixteen or eighteen dishes and any proportion maybe taken for a less number. For Fig Ice-cream two teacups figs cut fine may be added with the whipped cream. For Almond Ice-cream, to each quart liquid, milk or cream, use four ounces shelled almonds preparea as follows : Blanch and pound to a paste with half pint cream or milk and four tablespoons sugar, reserved from above quantities and a few drops rose water to prevent oiling of nuts ; add to milk in custard kettle and cook with rest of sugar ; finish as above and add with whipped cream half teaspoon almond extract and quarter teaspoon vanilla ; or if a more decided nutty taste is wished add the nuts with the flavoring ; or for Car-- amel Cream add in proportion of two tablepoons caramel, made as directed, and a quarter teaspoon vanilla to each quart liquid when preparation is half frozen. For Filbert Ice-cream, make as the Almond and Almond Caramel. Any of the recipes with fruit, nut or any flavor where all cream is used can be made as above, using same proportions of liquid, only two-thirds new milk to one-third cream, or half and half, or any proportion wished, preparing milk as above, and adding other in- gredients as in recipe. Id whipping cream for ice-cream, if doable cream is used, it is not always necessary to drain on sieve, as it will all whip stiff enough to be used.