"Good sooth, she is The queen of curds and cream."

Creams and custards that are to be frozen require at least one-third more sugar than those used other ways. Sweetening and flavoring "freezes out."

In heating milk for custards let it just scald, not boil. Cream the eggs and sugar, pour just a little of the hot milk into them, stirring well, adding a little more and more milk and mixing thoroughly. This method of mixing will prevent the danger of curdling. Return to fire to finish cooking, stirring con-stantly. Always use a double boiler or a ves-sel set within another of boiling water. Custards are better and lighter if eggs are beaten separately.

When ready to use a freezer see that every thing about it is properly adjusted before packing. Pound ice very fine and place a thick layer of it in the bottom of tub then a thin layer of rock salt. Three inches of ice and one inch of salt is about the right proportion, alternating, until freezer is covered. Pack each layer in closely with a wooden paddle, turning occasionally while packing. Turn slowly at first, then rapidly towards the last until you can turn no longer. Do not draw off the water while freezing as the outlet in the top of tub will keep the water from entering the freezer, and the salty water aids the process of freezing. When you find that you can turn the crank no longer, wipe off the cover carefully, remove beater, scrape cream from the sides, beat the half-frozen cream thoroughly with a large spoon or paddle, then pack the cream down closely; replace cover and put a cork in the opening. If you have plenty of ice pour off water and repack with ice and salt; if not, break up any ice remaining, put it, without pouring off water, into the tub with more salt, reserving some to place on top of the can. Cover with a piece of old carpet wet in salt water and lay something heavy on top to keep can down in the ice, and allow it to stand for at least an hour before using. If cream is not to be used for a few hours water must be drawn off and sufficient ice and salt used to thoroughly cover can.

Wrap ice that you wish to keep a while in plenty of paper.

Ice cream is much more attractive if served in moulded form or given the round shape of the freezer. When ready to serve remove freezer, wipe off all salty water, wrap a hot cloth about it allowing it to remain for a few moments, turn cream on to a platter and send to table. Cut in slices with a knife.

Ice Cream

3 pts. of cream, 1 qt. of milk, 8 eggs,

3 cupfuls of sugar (1/2-pt. cups), 5 teaspoonfuls of vanilla (varies according to strength).

The cream and milk may be varied; if cream is very thick and rich, one pt. to two qts. of milk will make good ice cream. Scald, but not boil, the milk in double boiler or in can set inside of kettle of water. Beat yolks of eggs well, add sugar and beat again; whip whites stiff and beat into yolks and sugar. Pour hot milk into this, a little at a time, return to can and cook until like boiled custard; strain through a sieve, and when cold add cream and flavoring and turn into freezer.

Mrs. A. W. Anderron, Pacific Grove.