Miss Parloa's kitchen companion

Scrape the chocolate, and put it into a small saucepan, with a gill of sugar and one table-spoonful of water. Stir over a hot fire until smooth and glossy ; then add two more table-spoonfuls of water, and set back where the mixture will not cook any more. Put one-third of the frozen cream into a bowl, and beat the dissolved chocolate into it. When perfectly smooth, pack it in the mould, and pack ice and salt about the mould. Put half of the remaining vanilla cream on the mixture in the mould. Add the cochineal to the fruit juice, and beat this into the remainder of the frozen cream. Spread this on the other creams in the mould. Cover closely, and set away for an hour or more. It will be better if the mould of cream can stand for two or three hours. Biscuit Ice-cream. Use two quarts of whipped and drained cream, four eggs, three-fourths of a cupful of sugar, three-fourths of a cupful of water, and one teaspoonful of vanilla extract. Boil the sugar and water together for twenty-five minutes. Beat the whites of the eggs to a stiff, dry froth, and gradually beat into them the hot syrup. Beat the yolks well, and add them to the whites and syrup. Place the saucepan in another saucepan of boiling water, and cook for ten minutes, beating all the while. Set the preparation away to cool. When cold, add the vanilla, and mix the cream in lightly. Pack and freeze the same as a mousse. It will take three or four hours to harden. Instead of the vanilla, any of the following-named flavors may be added : four table-spoonfuls of wine, one teaspoonful of rum, four table-spoonfuls of Maraschino. The mould for a biscuit ice-cream may be lined with a sherbet, the same as for a mousse. Chestnut Ice-cream. Use two quarts of cream, a cupful and a half of sugar, the juice and rind of an orange, a cupful of water, a gill of wine, thirty French chestnuts. Shell and blanch the chestnuts, cover them with boiling water, and cook for half an hour. Drain off the water, pound the chestnuts in a mortar, and then rub them through a puree-sieve. Put the sugar, grated orange rind, and water in a stew-pan, and place on the fire. Boil for twenty minntes ; add the chestnut puree, and cook for five minutes longer. Take from the fire, and add the orange juice and wine. When cold, add the cream, and freeze. The wine and orange may be omitted. Peach Ice-cream. For about two quarts of frozen cream use one quart of sweet cream, one generous pint of ripe peaches, pared, mashed, and strained, one cupful and a half of sugar, and one-fourth of a teaspoonful of almond extract. Mix the sugar with the strained peaches ; then add the cream, beating it in gradually. Now add the almond extract, and freeze. Here is another receipt : Use one quart of pared and quartered peaches, one quart of cream, one heaping cupful of sugar, and four table-spoonfuls of sherry. Mix the sugar, cream, and sherry, and freeze for fifteen minutes, in which time the mixture should be smooth, but not very hard. Take out the beater, and stir in the peaches. Pack smooth, and set away in a cool place for an hour or two. Then turn out, and serve. " Unsweetened fruit would grow very hard if it stood long in a freezing temperature. Blueberry Ice-cream.