The new practical housekeeping

Water-ices increase in bulk nc-half when frozen as above. For what are termed Granites or Sherbets, where a syrup is not made nor the meringue added, turn ^nt as soon as half frozen, or as wet snow. When Fruit Flavors are used, add them to the syrup when partially cooled, or place in dish in a pan of hot water and beat till melted and then add. Use earthen bowls, crocks, wooden spoons, etc., for mixing as in ice-cream. For ices, a good general rule is pint sjrrup to each pint fruit juice, or pint and a half Fruit Flavor, and to make syrup, take pint and a half granulated sugar to one pint water, boil fifteen minutes, add half of white of an egg, well beaten, let boil, strain and cool. Any of the fruit shrubs or fruit juices, canned expressly for this, make delicious ices, and juice from canned plums and all the berries may be used with good results. The above is one rule, but we give many different recipes that have been successfully used, making different grades of richness, flavoring, etc., although care must be taken not to make too sweet as it will not freeze as readily. Ices are usually served in glasses as iUustrated,but if molded, must have a small quantity of dissolved gelatine added to enable them to . keep their shape. After mold is filled make idr-tight by placing a piece of writing paper around the edges, and then shutting cover of mold upon it ; bind and pack as directed, ^*^ ""' '**^ and when ready to serve wipe the ice and salt off mold very carefully and dip in coldVater. Ices when^frozen should be perfectly smooth and soft enough to yield easily to the spoon, if brittle or solid it is an indication that too much water has been used. A pretty ornamentation for them is made by preparing a gelatine jelly in the usual manner, then reduce by slow boiling to little more than half, color as desired, strain, flavor, and cool on large platters, pouring it about third inch thick ; when cold cut out with any of 4;he vegetable cutters, leaves, flowers,etc., place on the molded ices and also garnish with them when served. This is equally ornamental for ice-cream* Any fresh fruit cut in pieces, or candied or preserved* fruit, or nuts, the last three prepared as in Cabinet Ice-cream, may be added just before molding, or if not molded just before serving the ice. It is especially necessaiy with ices that they be beaten up well before dishing from freeser, and in using canned froit use leas water in proportion to fruit Apple /c6.-*0rate, sweeten and freeze yellow bellflower apples ; canned apples may be mashed and prepared in same way. rears, peaches or quinces can also be frozen as above. Or make a syrup of three pints of water and four teacups sugar ; let cooL Qmckly slice unpared, tart and nicely flavored apples, then chop, mash and rub through wire sieve until a pint of pulp and juice is obtained, which add immediately to syrup ; freeze, add meringue and finish as directed. Peachy Pear^ Apricot^ Cherry^ Nectarine amd Plum Ices are made in same manner. Canned fruit may be used with less water in syrup and if Fruit Flavor is used, take proportion as given*