The new practical housekeeping

; then chop raisins, slice citron very fine and cut the pine-apple and apricots into dice ; or put mixture in freezer, and freeze without stirring, scraping down the cream from sides of can with the paddle as fast as it freezes and lightly mixing till smooth. Coyer, and when frozen place in mold, stirring carefully into it the fruit prepared as above,and pint cream, whipped : cover, bind, and set in cave. To make Without Eggs, take take a pint chestnut pulp, add two teacups sugar and rub to a smooth paste, add teaspoon vanilla and mix it gently with a pint of cream, whipped ; put in freezer and freeze without stirring, as above ; then add to it quarter pound each currants, raisins and citron, prepared as directed ; put in molds and * place in cave or the pail as described. Serve with any pudding sauce, custard or whipped cream. Or, With Pineapple, Boil one pint and a half shelled chestnuts half an hour, rub on skins, pound to a paste and to it add a pint shewed almonds, blanched and pre- pared as above. Make a syrup of pint each sugar and water and the juice from one can pine-apple, cook twenty minutes in custard kettle and add beaten yolks of eleven egss, placing on back of range and stirring constantly till it thickens, some using an egg beater. Take off, place inner kettle in a pan of cold water and beat fifteen minutes longer and let cool; then mix nut paste with half pint cream and rub through the sieve, add to mixture and freeze. Prepare three-quarters pound mixed French candied fruit, as in Cabinet Ice-cream, chop and add with the canned pine-apple cut fine, tablespoon vanilla, six tablespoons orange juice and half pint cream, whipped, when mixture is half frozen, or when readv to mold. A^ melon mold makes the handsomest dish and wnen served stick here and there roasted chestnuts or blanched almonds, dipped in a candy syrup, then slightly cooled, and also garnish the melon with them. Some add the candied fruit, flavoring, etc., to the mixture before freezing, but the extra trouble will well repay one. Strawberry Vanity. — Beat yolks of nine eggs and two teacups pulverized sugar to a cream, and to this add one quart strawberry juice, prepared as for Strawberry Ice-cream, mixed with two teacups sugar till all dissolved. Place mixture on ice and strain into it half box gelatine, dissolved, and when it thickens slightly, stir in gently one quart pure double cream, whipped. When it begins to harden, fill in a large mold, or individual molds, and pack. Serve in two or three hours, as Vanities are more like the different creams and do not want to be as hard as ice-cream. Whole strawberries may be dropped in just before molding. Serve with whipped cream sweetened, or it is nice with simply sweetened cream, flavored with strawberry juice ; or with a custard made by cookins in custard kettle one pint milk or cream, yolks of three eggs and half teacup sugar ; remove from fire and add the well-whipped whites, quarter pint strawberryjuice and a teaspoon orange juice and let become ice-cold. The same flavor of Vanities can be made as of ice-creams, using same proportion of fruit juice as above, and candied and preserved fruits can be added as before in ice-creams. For other flavors as vanilla,coffee, chocolate, etc., use quart water instead of fruit juice.