Buckeye cookery

sugar will do). Care must be taken to stir all the time after putting in the sugar, only letting it remain a moment, or just long enough to dissolve it; take from stove, and strain at once through a crash towel. When cold, add one quart cream. Flavor with vanilla, in the proportion of one and a fourth table-spoons to a gallon, —Mrs. Isabelle Dolbear. | Fruir FRAPEES. Line a mold with vanilla ice-cream, fill the center with fresh berries, or fruit cut in slices, cover with ice-cream, cover closely, and set in freezer for half an hour, with salt and ice well packed around it. The fruit must be chilled, but not frozen. Strawberries and ripe peaches are delicious thus prepared.—Mrs. J. C. P., Stockbridge, Mass. IcE-CREAM. Three pints sweet cream, quart new milk, pint powdered sugar, __ tthe whites of two eggs beaten light, table-spoon vanilla; put in a chilled freezer, then freeze. This is very easily made.—Mrs. Cogswell, > IcE- CREAM. ‘ One quart new milk, two eggs, ‘two table-spoons corn starch ; Put the milk in a dish set in hot water, then stir in the corn starch a mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and - ahalf pound sugar. If to be extra nice, add a pint of rich cream, and one-fourth pound sugar, strain the mixture, and when cool add the flavoring, and freeze as follows: Prepare freezer in the usual manner, turn the crank one hundred times, then pour upon the ‘ice and salt a quart boiling water from the tea-kettle. Fill up again with ice and salt, turn the crank fifty times 6ne way and twenty-five the other (which serves to scrape the cream from sides of freezer) ; by this time it will turn very hard, indicating that the cream is frozen sufficiently. —Mrs. Wm. Herrick, Rhinee LEMON 1CE-CREAM. _ Squeeze a dozen lemons, make the juice quite thick with white _ sugar, stir into it very slowly, three quarts of cream, and freeze. _ Orange ice-cream is prepared in the same way, using less sugar. PINE-APPLE IcE- CREAM. _ Three pints cream, two large ripe pine-apples, two pounds pow- _ dered sugar; slice the pine-apples thin, scatter the sugar between the slices, cover and let the fruit stand three hours, cut or chop it up in the syrup, and strain through a hair-sieve or double bag of - coarse lace; beat gradually into the cream, and freeze as rapidly as possible; reserve a few pieces of pine-apple unsugared, cut into square bits, and stir through cream when half frozen, first a pint of __well-whipped cream, and then the fruit. Peach ice-cream may be He made in the same way. —Mrs. L. M. T., STRAWBERRY ICE-CREAM. Sprinkle strawberries with sugar, wash well and rub through a sieve ; to a pint of the juice add half a pint of good. cream, make~ it very sweet; freeze, and when beginning to set, stir in lightly one oe of cream ote and ei a oe of Rhy: ave ee Or cenod: Te may then ie iat in a ad ae iabeddedi in ice, or kept in the freezer; or ‘mash with a potato-pounder in an earthen — bowl one quart of strawberries with one pound of sugar ; rub it _ through a colander, add one quart of sweet cream and freeze. Or, if not in the strawberry season, use the French bottled strawberries — - (or any canned ones), mix juice with half a pint of cream, sweeten 2 and freeze; when partially set add whipped cream and strawberries. a {