The national course in home economics

Stir one quart of good cream, one-half pound of sugar and two teaspoonfuls of the extract of vanilla, until dissolved. Strain through a fine muslin and freeze, stirring rapidly. Instead of vanilla, any other flavoring desired may be used. Popular Caterer. ICE-CREAM WITHOUT COOKINQ. When the ordinary facilities for making Ice-cream are not at hand, it can be made by taking three pints of milk, four eggs well beaten, threefourths of pound of sugar and one tablespoonful of corn-starch; mix in a three-quart tin pail; boil In a kettle of water till quite thick; add one pint of sweet cream and flavor to taste. Freeze in a common water pail or any vessel of suitable size, with equal parts of ice, chopped fine, and coarse salt. Rotate the pail and stir frequently. Mrs. Curtis. STRAWBERRY ICE-CREAM. One pint of cream, one pint of milk, one quart of strawberries, one small pint of sugar. Mash the strawberries and sugar together and let them stand thirty minutes, then add the cream, rub through a strainer into the freezer and freeze. Mrs. J. C. Hunt. CHOCOLATE ICE=CREAM. For about two and one-half quarts of cream use one and one-half pints of milk, one quart of thin cream, two cupfuls of sugar, two ounces of chocolate, two eggs and two heaping tablespoonfuls of flour. Put the milk on to boil in the double boiler. Put the flour and one cupful of the sugar in a bowl, add the eggs and beat the mixture until light. Stir this into the boiling milk and cook for twenty minutes, stirring often. Scrape the chocolate and put it in a small saucepan. Add four tablespoonfuls of sugar (which should be taken from the second cupful) and two tablespoonfuls of hot water. Stir over a hot fire until smooth and glossy. Add this to the cooking mixture. When the preparation has cooked for twenty minutes, take it from the fire and add the remainder of the sugar and the cream, which should be gradually beaten into the hot mixture. Set away to cool and when cold freeze. Maria Parloa. COFFEE ICE-CREAM. One gallon of cream, yolks of thirty-five eggs, two pounds ten ounces of sugar, two quarts of very strong black coffee (made up). Stir well with an egg beater and when beginning to thicken without boiling strain the mixture; allow it to become cold and freeze. R. W. S. PISTACHIO ICE=CREAM. Blanch and peel one-quarter of a pound of pistachios and pound them to a smooth paste with a few drops of rose-water. Beat the yolks of six eggs and pour over them one and one-half pints of boiling milk; add four ounces of powdered sugar and stir the custard over the fire until it begins to thicken; then pour it out and when cool stir into it the pounded pistachios and a teaspoonful of spinach coloring. Pass the whole through a sieve; mold and freeze. If preferred, the pistachio paste can be mixed with cream instead of custard. Ella Brewster. CHERRY ICE-CREAM. Take two pounds of cherries, one quart of cream, twelve ounces of sugar. Pound the cherries in a mortar with their pits in them. Pass the pulp through a sieve, add the sugar and the juice of two lemons to the cream and a little red color. Freeze it. Henrietta M. RASPBERRY ICE-CREAH.