The household (of the Detroit free press)

To make lemon ice cream, take one quart of cream, two lemons (the juice of one and the grated peel of one and a half) and two cups of sugar. Sweeten the cream, beat the lemon gradually into it, and put it at once into the freezer. The freezer should be the best patent one you can procure, there being many to choose from, and all very nearly alike in merit. Freeze rapidly, or the acid will turn the milk. Use rock salt, not common salt. Orange ice cream may be made in the same way. For pineapple ice cream, take one quart of cream, one large, ripe pineapple, and one pound of powdered sugar. Slice the pineapple thin, and scatter the sugar between the slices ; cover it, and let the fruit steep three hours. Then cut, or chop it up in the sugar, and strain it through a hair-sieve, or bag of double, coarse lace. Beat gradually into the cream, and freeze as rapidly as possible. Peach ice cream may be made in the same way, with two or three handfuls of freshly-cut bits of the fruit stirred in when the cream is half frozen. For cocoanut cream, grate cocoanut and add to the sugar and cream just before freezing. Coffee ice cream should be thickened with arrowroot; the flavoring for almond cream should be prepared by pounding the kernels to a paste with rose-water, using arrowroot for thickening. The flavoring for chocolate cream is prepared by rubbing the chocolate smooth in a little milk. The milk should never be heated for pineapple, strawberry or raspberry cream. For fruit ice creams, to every pint of fruit juice allow one pint of cream, sugar to taste. Mode — Let the fruit be well ripened ; pick off the stalks, put it into a large earthen pan ; stir it about with a wooden spoon, breaking it until it is well mashed ; then, with the back of the spoon rub through a hair sieve ; sweeten it nicely with powdered sugar ; whip the cream for a few minutes ; add to it the fruits, and whisk the whole again for another five minutes ; put the mixture in the freezing can and freeze. Freeze the cream in rather a warm room — the more rapid the melting of the ice, the quicker the cream freezes, always being careful that no water or salt gets into the freezer. Water ices are made from the juices of fruits, mixed with water, sweetened and frozen like cream. Be sure that in making them, they are well mixed before freezing, else the sugar will sink to the bottom, giving the mixture a sharp, unpleasant taste. The finest ices are made by making a syrup of the sugar and water, by boiling and skimming when necessary, and, when cold, adding the juice of the fruit. The proper proportions are one pint of syrup to every pint of fruit juice. To extract the juice, select nice ripe fruit ; pick off the stalks and put it into a large earthen pan, with a little powdered sugar strewn over ; stir it about with a wooden spoon until it is well broken, then rub it through a hair sieve. Make a syrup ; let it cool, add the fruit juice, mix well together, put the mixture into a freezing can and proceed as in making ice-cream. Ices are usually served in glasses, but if molded, as they sometimes are for dessert, must have a small quantity of melted isinglass added to them to enable them to keep their shape. ICE CREAM.