With a saucepan over the sea

FLORENTINE ICE CREAM. Make a custard of the yolks of 6 eggs, the rind of i orange, and ^ pint of boiling syrup, made of sugar and water. Beat with an eggbeater, but do not let it boil. Add ^ pint of cream, mix well, and strain. Freeze it for 2 hours, and turn out of the mould on a dish. GINGER ICE CREAM. (England.) Mix on the fire 6 ounces of sugar, rind of a lemon, and yolks of 6 eggs. Add i^ pints of boiling cream, and stir until it is thick. Add 2 ounces of chopped preserved ginger, mixed with a spoonful of rum, and pounded. Stir for a while, then strain; freeze it 3 hours. Serve it with sponge cakes or jumbles. FRENCH NUT PUDDING, ICED. Chop 4 ounces of shelled and blanched nuts, filberts, or pecans, add 4 ounces of sugar, and rook until brown but not burnt. Add yi a pint of milk and a spoonful of vanilla. The nuts must be pounded before adding to the rest. Mix yolks of With a Saucepan over the Sea 8 eggs with 5 ounces of sugar, add the nuts, etc., and I pint of boiling cream. Stir until smooth, strain it, and freeze 2 hours. Serve it with a cold custard sauce. ICED RAISIN PUDDING. (France.) Pick and seed j4 pound of fine raisins, add ^ gill of maraschino cordial, and simmer until soft. Beat yolks of 6 eggs and 6 ounces of sugar, add i}4 pints of cream, and stir until thick. Then add ij4 ounces of melted gelatine, stir, and add }4 gill more cordial. Pack into a mould, set on ice, but do not freeze. Serve with little fancy cakes. PRALINE. (French Almond Ice.) Blanch, chop, and brown ^ pound of almonds, stir them with 4 ounces of sugar until a reddish color, then pound to a paste. Add i}4 pints of boiling milk, yolks of 8 eggs, and 6 ounces of sugar. Stir till thick, add ij4 ounces of gelatine, melted ; strain all carefully, and add i pint of whipped cream. Pour into a mould and freeze 2 hours. FROZEN ORANGES. (French.) Scoop out the pulp from 4 large oranges, opening a small hole only. Cover the skins with water while the juice is strained ; add i glass of any kind With a Saucepan over the Sea of cordial, sugar to taste, a cup of mixed chopped raisins, candied peel, and peach preserves. Fill the skins with this and freeze. Serve in the skins, on a plate, garnished with leaves or flowers. JUDITHA. (A recipe of the Polish Jews.) Cook I pint of gooseberries, mash, and strain them. Add o, beaten eggs, and sugar to taste. Have ready a mould of vanilla ice cream frozen, scoop out the centre, fill it with this, freeze it again, and turn out on a dish. This is a very good and little known combination. RAISINEB DB BOURGOGNE. This is an old and very delicious French marmalade. Boil 2 pounds of ripe grapes with i cup of water, stirring until soft. The grapes must, of course, be free from seeds and stems. Press through a sieve, forcibly ; add 2 pounds of ripe pears, peeled and sliced, and stir until reduced to half the amount. Sweeten to taste, strain again, and put into jars. Set it, in the jars, in the oven overnight, then keep in a cool place. Serve with toast or rolls, for breakfast or afternoon tea. JAM COMBINATIONS. The good housewives of Southern France, Provence, — and of the part near Bar-le-Duc, which is famous for its preserves, — have many secrets of With a Saucepan over the Sea combining two flavors by long boiling of the fruits. This results in a very fine marmalade, little known over here. Indeed, almost every old lady has her special kind which she offers to guests, saying: " My grandmother made it so ! " Some of these combinations are given, and if tried, will be found delightful: i. Black Currant and Apples. 2. Black Currant and Rhubarb. 3. Cherry and Raspberry. 4. Red Currants and Raspberry. 5. White Currants and Gooseberries. 6. Lemon and Green Gages. 7. Apple and Quinces. 8. Rhubarb and Orange. 9. Lemon and Apple. 10. Apricot and Plum. DAMSON CHEESE. (England.)