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teaspoons vanilla, mix well together, freeze as directed, then place in mold and pack. When ready to serve take from mold and place on the top and around the base a dozen oranges prepared as in Orange Compote. Peach Ice-cream. — Mash to a pulp one quart peaches, strain through a hair sieve and add six ounces of loaf-sugar which has been on range to dissolve a few minutes ; add one pint and a half cream, a few drops of cochineal to give a nice peach-color and freeze as directed ; or cook three pints cream and two teacups sugar, strain and when cool freeze ; when half frozen add one heaping pint peach pulp mixed to a smooth paste with two teacups sugar and ada also the pint of cream, whipped. Two quarts peaches make one pint pulp. If wished, reserve quarter of them, cut in dice and add to cream just before serving. ^ To prepare pulp dg not peel till just ready to use, as all light fruits darken so quickly, and it is better to even drop in cold water as soon as peeled, but must not remain long as juice will be extracted; chop in fruit bowl, mash, and add sugar as above, stirring till dissolved and strain before adding to frozen creanu If Peach Flavor is used, take twice as much as of the pulp and mix it with the cooked cream after latter has cooled. Canned peaches are used same way as fresh fruit, utilizing the juice for pudding sauces or ices. Any of above recipes may be molded and surrounded with pieces of the fruit when served. Nice Apricot and Apple Ice-cream may be made as above, except do not pare fruit. Plum and Cherry Ice-cream are made same way, except after stoning and mashing the fruit add a few of the kernels pounded to a paste, and the dark fruits can stand an hour or so. stirring occasionally ; if the light fruits are placed in a covered dish they may also be kept awhile and will strain easier. Any fruit may be used as above and For Swiss Ice-cream whip all of the cream, instead of cooking a part, using powdered sugar and not straining ; freeze, add fruit and finish as above, and if wished even more delicious add with the fruit whites of six eggs, beaten with a quarter teacup sugar. Pine-apple Ice-cream. — Three pints cream, two large ripe pineapples, pared, and eyes, heart or core removed, as lattpr is bitter, two pounds powdered sugar ; slice pine-apples thin, scatter sugar between slices, cover and let stand three hours ; cut or chop it up in the syrup, and strain through a hair seive or double bag of coarse lace ; beat gradually into the cream, and freeze, adding when half frozen a pint of cream, whipped ; reserve a few pieces of pine-apple, unsugared, cut into square bits, and stir through cream wnen frozen. Peach Ice-cream, may be made in same way j or for Saratoga Ice-cream take above proportions, using granulated sugar ; cook the cream and two teacups sugar, strain, cool and freeze and when half frozen, add fruit juice prepared as follows : «»«»^p^^ fiware«. Mash and strain the pulp, a heaping pint, and to this add juice of two oranges and one lemon. (To better obtain juice of latter, roll, rub with a spoonful or two of sugar to obtain the zest, then pare, scrape ofi" all of the inner white rind down to pulp, as this is bitter, cut in haK pick out seeds, squeeze out juice, dissolve the zest in it and strain.) Cook all the juice with two tea