The new practical housekeeping

cups sugar to a syrup, strain and cool and add with the pint of cream, whipped, when preparation is half frozen. Mold and serve with whippea cream as a garnish. Pine-apple darkens very quickly and should be cooked as soon as prepared. Banana Ice-cream, is made as above, using teacup less sugar, and juice of one lemon, or half and half orange and lemon. Strawberry Ice-cream, — Sprinkle strawberries with sugar, mash well and rub through a sieve ; to a pint juice add half a pint good cream, make very sweet, freeze, and when half frozen, stir in lightly one ^int of cream, whipped, and handful of whole strawberries, sweetened. Mold and pack ; or mash with a potato pounder in an earthen bowl one quart of strawberries with one pound ofsugftr; rub through a colander, add one quart sweet cream and freeze. Or if not in the strawberry season, use the French bottled strawberries (or any canned ones), mix juice with half a pint of cream, sweeten, freeze and add whipped cream and strawberries as above. Peach or Apple Ice-cream, may be made in same way, using very ripe peaches and the yellow bellflower apple. In molding, one can put an inch layer of any of the above fruit creams and then fill with Vanilla Ice-cream, dropping in here and there a little candied fruit. This makes Cahtnet Ice-cream and can be prettily molded by placing carefully some cf the candied fruit next mold before filling, and more elaborately J by filling the mold two-thirds full of Almond Ice-cream : set it in bed of ice and salt; then to two ^'crarts ice-cream, whip hali pint double cream, mix in lightly one-third pint pulverized sugar ana add quarter pound each blanched almonds, candied cherries, pears and apricots, first soaking fruits and nuts in a hot sugar syrup till soft, then chopping into dice and lightly dusting with pulverized sugar ; mix this prepared cream carefully through the ice-cream in mold, put on cover, Dind and pack as directed. For Surprise Ice-cream* put three pints of strawberries in a deep dish with one cup pulverized sugar ana juice of one orange ; whip four pints cream and add two cups sugar, freeze, take out beater and draw frozen cream to sides of freezer. Fill space in center with the strawberries and sugar, and pile the frozen cream over them. Put on cover and pack as directed. When the cream is turned out, garnish the base with strawberries. Raspberries or any fruit may be used in same way^ taking a little less sugar for sweeter fruit s, and may be molded as in Fruit Surprise. Tea Ice-cream. — Pour a pint cream over four tablespoons Old Hyson tea, scald in custard kettle, or by* placing the dish containing it in a kettle of boiling water, remove from fire and let stand five minutes ; strain into a pint cold cream, scald again, and when hot mix with it four eggs and teacup and a half sugar, well beaten together ; let cool and freeze.