The new practical housekeeping

Or to the above hot cream mixture add a chocolate paste made as follows : Stir in a dish, set in pan of hot water, six tablespoons grated chocolate, two tablespoons each sugar and Doiling water, till smooth and glossy; adding whipped white of an egg just before removing from fire, is an improvement. After adding to mixture, strain, cool, freeze and finish as above, adding whipped cream and flavoring. For Chocolate Custard, to any two quarts custard preparation add the above paste and one tablespoon dissolved gelatine and proceed as above. For Chocolate Moss, mix one quart double cream, whipped to a stiff froth, and drainea on sieve, with half pound sugar and three-quarters tablespoon vanilla. Meantime have two squares Baker's chocolate melted by placing in a small tin basin over a teakettle boiling water. . Stir chocolate carefully into the whipped cream. Pour into freezer, taking out beater, or in a pail and freeze without stirring. When wished for the table, dip a cloth in boiling water and wrap about the freezer until the cream slides out, or better, let freezer stand in warm room for a little while. Slice and it looks like variegated moss. Two tablespoons gelatine, soaked in cold water two or three hours, may be added to the whipped cream. Five tablespoons grated chocolate to each quart liquid, in any of the above recipes, gives a pleasant flavored ice-cream. Coconut Ice-cream. — Cook one pint milk, three eggs, grated rind of one lemon and a teacup and a half sugar in custard kettle ; when thickened, strain, cool, freeze, and when half frozen add cup grated fresh cocoa-nut, prepared as candied fruits in Cabinet Icecream, one quart cream, whipped, and juice of one lemon. Des-. sicated cocoa-nut can be used without any preparation. Custard Ice-cream. — Beat yolks of five eggs,add eight well rounded tablespoons white sugar ; boil a quart milk, stir with it one tablespoon corn-starch (previously dissolved in a little cold milk) ; when cooked until as cream, cool, add one quart cream, the eggs and sugar ; season with lemon or vanilla and freeze. Plain custard is also good frozen. Sliced peaches greatly improve this or any frozen custard, added just before serving the cream. CoWee Ice-cream. — Grind very fine a quarter pound coffee, half each Mocha and^ava, or use the pulverized, taking only half as much. Put one quart cream on in custard kettle; when hot add coffee and cook ten or fifteen minutes, strain, add pint more cream, Solks of twelve eggs and three teacups sugar; cook, strain, cool, eeze and when half frozen add pint cream, whipped, and also the whites ; or where the made coffee is used, scald a pint milk and stir in a tablespoon arrowroot, mixed smooth in a little cold cream, add two Clips sugar and cup very strong clear coffee sweetened to taste ; when cold stir in quart cream, whipped, and freeze ; or Tor Whipped Coifee Ice-creamy whip one quart double cream, add cup each sugar and strong black coffee, whip to a froth, pile in goblets, freeze and serve. In winter time can be placed out doors or in summer time in Cave as described. For Wh^te Coffee Ice-cream^ pour one quart boiling cream over half pound freshly roasted whole Mocha \