The way to the heart

Two ounces of chocolate, i cup of sugar, i egg, i cup of milk. Cream egg and sugar, pour the milk and chocolate with it, and set on fire to thicken. Beat until it hardens, and flavor with Sauer's vanilla extract. Chocolate Cream Icing. One pint of milk, 4 ounces of chocolate, 4 ounces of sugar, 4 ounces of almonds, which have been blanched and pounded. Boil until thick and cool before using. Season with Sauer's vanilla, and don't add almonds until the icing comes off the fire. Cinnamon Icing. Whites of 2 eggs (stiffly beaten), 2 cups of pulverized sugar, 1 teaspoon of vanilla. Mix and pour in it 2 ounces of melted chocolate. Beat hard and ice the cake. Caramel Icing. One cup of milk, i ounce of butter, i pound of brown sugar, I teaspoon of Sauer's vanilla. Boil until it ropes, and beat until thick. You can use this icing plain, or add cocoanut, which must be dessicated. Nuts make a nice change. " Enough is as good as a feast." — Heyixiood. Freezing. Use ice that has been pounded fine, filling every crevice as you pack the freezer. If possible, use the best rock salt, that has been crushed to a powder, and pack with a layer of ice 3 inches deep and a layer of salt i inch thick. Fill the freezer to the top in this way, and turn the crank rapidly until it refuses to move. Lift out the dasher and scrape all cream from the sides ; work the cream well into the can with a large spoon, and cover again. Pour off all the water and add more salt and ice, packing well until the ice has been heaped over the cream. Throw a blanket over the freezer and set in a cool place to ripen for 4 hours. Pure Vanilla Cream. Two and one-half quarts of pure cream, i^ tablespoons of Sauer's vanilla, ^ pound of sugar. Mix and freeze, allowing it to harden before using. Strawberry Cream. Two quarts of berries (mashed with a spoon until every berry has been broken), i quart of cream, 3 cups of sugar (more if the berries are very sour), i pint of milk, and the juice of J/2 a lemon. Mix and freeze. Raspberry Cream. Make the same as strawberry cream, straining the berries after they have been mashed to extract the seed. Peach Cream. Four quarts of soft peaches (peeled and mashed), i^ quarts of cream, 33^ cups of sugar, i pint of milk. Freeze and pack away to ripen. Peach Cream. Two quarts of peaches, i quart of milk, i quart of cream, i pound of sugar, 2 eggs. Make a custard of the milk, eggs and sugar. When it is cold, add the cream and the peaches that have been put through a presser. Freeze and let ripen for 3 hours. Apple Cream. Take 4 quarts of stewed apples, i pint of milk, i quart of cream, 4 lemons, 2 tablespoons of vanilla, 4 good cups of sugar, and mix them all together. Freeze 4 hours before using. The sugar varies according to the apple used, and it may need more. Banana Cream. One quart of cream, ^ pint of milk, 3 large cups of sugar, 2 lemons, 15 bananas. Mash the fruit and add the sugar and lemon juice. Stand for 15 minutes, and then add the milk and cream. Freeze as other creams. Pineapple Cream.