The economical cook book

sugar and vanilla together; let them just come to a boil; then take them from the fire ; add the cream ; if not very sweet, more sugar. When cold, freeie. * Orange Ice-cream. Dissolve a quarter of a box of gelatine in a pint of milk by setting it in a vessel of hot water ; rub the rind of an orange in a little of the sugar you sweeten the cream with, and put a little grated peel in the milk; squeeze the juice from a fine large orange and stir in the cream. When the gelatine is entirely dissolved, stir in it two and a half coflfeecups of powdered sugar, and add all to the cream ; stir until cold, and freeie. * Coffee Ice-cream. Three pints of cream to one of milk, a coffeecup of freshly roasted coffee, two eggs beaten, a teaspoonful of corn-starch and two large coffeecups of powdered sugar; grind the coffee and make it in a French coffeepot without boiling, getting all its strength into one full coffeecup of black coffee, putting it twice through the filterer ; mix the corn-starch, eggs, milk, sugar and coffee all together; bring to a boil on the fire; then remove quickly, stir in the cream, and when cold put it in the freezer. All these preparations for ice-cream must be stirred constantly whilst coming to the boil. * Chocolate Ice-cream. To three pints of cream take one of new milk, two eggs, a teacupful of grated chocolate, two coffeecups of powdered sugar, a teaspoonful of corn-starch, and one of extract of vanilla ; beat the eggs, stir them in the milk, add the corn-starch and sugar ; let them come to a boil, take them quickly from the fire ; dissolve the chocolate in a little milk over the fire, stir it all the time ; when perfectly smooth, mix it with the milk and eggs, then add the cream and vanilla ; if not sweet enough, more sugar. When cold, put it in the freezer. ICmOS, Se. 261 * Orange Water-ice. The juice of six and the grated rind of three fine oranges, a pint of sifted sugar, the juice of two large fresh lemons, and a pint of cold water ; stir together until the sugar is all dissolved, and freeze. * Peach Ice Creant Peel and cut up half a peck of ripe peaches, mash them with a potato-masher, put to them a large coffeecup of powdered sugar ; beat up two eggs and put them in a pint of new milk, with a teaspoonful of corn-starch and two coffeecups of powdered sugar ; bring to a boil ; stir in this three pints of cream, and add the peaches ; stir all well together ; if not very sweet, add more sugar, and freeze. PBUITS FOE WINTER DESSERT. t * Centre Piece for Dinner-table. A very pretty centre piece may be made for the dinner-table in winter-time of oranges, bananas, pears, lady-apples and bellfiowers or other kinds of apple, and white and purple grapes interspersed with leaves from a lemon-tree or ivy leaves. Put them in a tall, deep glass dish, with a narrow high vase in the centre, heap the fruit round the base of the vase so as to hide it completely, and fill the vase with flowers and drooping vines. This does very well when you have not an épergne that comes for the purpose to arrange them in. * Ambrosia. Peel and slice a dozen tart oranges, and grate a cocoanut; put a layer of oranges in the bottom of a large glass dish, sprinkle thickly with powdered sugar, then scatter a layer of cocoanut, another layer of oranges, sugar and cocoanut until your dish is full ; cover the top with cocoanut, ornament the dish by putting leaf-shaped sections of the peel round the edge ; put them on before the last layer of the orange so that they will be held in their place, and let them curl over the side of the dish ; sprinkle a little sugar over the top layer of cocoanut. Dried Fruits. Dates, figs and raisins may be mixed in the same dish with candied fruits from the confectioners and peach-figs of your own make. Nnts.