The household (of the Detroit free press)

One quart of rich milk and as much sweet cream; four cups of sugar ; six eggs ; one quart of very ripe peaches, pared and cut small. Make as in directions for self-freezing ice cream, but stir in the peaches just before closing the freezer for the second time, beating them well into the congealing cream. Unless they are very sweet, you would do well to dredge them in sugar before they go in. BAVARIAN CREAM. One pint of rich milk, and the same of sweet cream ; yolks of four eggs ; one-half ounce of gelatine ; one small cup of sugar ; two teaspoonfuls of vanilla or other extract. Soak the gelatine two hours in enough cold water to cover it. Heat the milk, and stir in the gelatine until melted. Pour this upon the beaten yolks and sugar, and heat until it begins to thicken. It should not boil. Take from the fire, flavor and let it cool somewhat. The cream should have been whipped stiff in a syllabub churn. Beat a spoonful at a time, into the lukewarm custard, until it is like sponge-cake batter. Pour into a wet mold and set on ice to firm. It will be formed in a few hours if buried in the ice. FRUIT TRAPPEES. Line a mold with 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. Berries and ripe peaches are delicious thus prepared. ICED FRUITS. Take fine bunches of ripe currants on the stalks ; dip them in gum arabic water or the whites of eggs, well beaten ; lay. them on a sieve. Sift white sugar over and let them dry. They are very nice for dessert or the tea table. Grapes, cherries or plums may be done in the same way. ICED APPLES, PEACHES OR ORANGES. Grate fine, sprinkle with white sugar and freeze them. STRAWBERRY AND RASPBERRY ICE. Bruise a pint of strawberries or raspberries with two large spoonfuls of fine sugar ; add a quart of cream and strain through a sieve and freeze it. If you have no cream, boil a spoonful of arrow root in a quart of milk, and if you like, beat up one egg and stir into it. CREAM SHERBET. Put the yolks of six eggs and a dessert spoonful of vanilla into two quarts of cream. Place on the fire in a stew pan, and let it come to a boil, then strain. Add three-fourths of a pound of loaf sugar, and stir until dissolved. When cold set on ice or freeze as ice-cream. LEMON SHERBET. Scald one quart of milk with one pound sugar and rind of two lemons. Strain, and when cool, put in freezer and beat light. When partially frozen, add beaten whites of three eggs, with juice of four lemons, one cup of sugar ; then freeze. LEMON ICE. Six lemons, juice of all and grated rind of three ; one large, sweet orange, juice and rind; one pint of water, one pint of sugar; squeeze out every drop of juice, and steep in it the rinds of orange and lemons one hour ; strain, squeezing the bag dry ; mix in the sugar and then the water ; stir until dissolved, and freeze by turning into a freezer, opening it three times, to beat all up together. LEMON WATER ICE.