Lemon Ice

One quart of water, juice of four lemons, one pound of sugar; strain the mixture, and just before freezing, add the beaten whites of two eggs.

One-half pint lemon juice, one-half pint of water, one pint of strong sirup. The rind of the lemon should be rasped off before squeezing, with lump sugar, which is to be added to the juice. Mix the whole together, strain after standing an hour, and freeze. Beat up with a little sugar the whites of two or three eggs, and, as the ice is beginning to set, work this in with the spatula, which will much improve the consistency and taste. Orange ice the same.

Ice Cream

Two quarts of good cream, one-half pint of milk, fourteen ounces of white sugar, two eggs; beat the eggs and sugar together as for cake, before mixing with the cream; flavor to suit the taste. Place the can in the freezer, and put in alternately layers of pounded ice and salt; use plenty of salt to make the cream freeze quickly; stir immediately and constantly, stirring rapidly as it begins to freeze, to make it perfectly smooth, and slower as it gets pretty stiff. As the ice melts draw off the water, and fill up with fresh layers.

Chocolate Ice Cream

For one gallon of ice cream grate fine about one-half cake of chocolate; make ice cream as for the recipe above; flavor with vanilla and stir in the chocolate.

Strawberry Ice Cream

One quart of cream, one pint of strained strawberry juice, one pint of sugar; mix the sugar and juice together, then stir in the cream.

Floating Island

Beat the yolks of three eggs until very light; sweeten and flavor to taste; stir into a quart of boiling milk, cook till it thickens; when cool, pour into a low glass dish; whip the whites of the eggs to a stiff froth; sweeten, and pour over a dish of boiling water to cook. Take a tablespoon and drop the whites on top of the cream, far enough apart so that the " little white islands" will not touch each other. By dropping little specks of bright jelly on each island a pleasing effect will be produced. Also by filling wine glasses and arranging around the stand adds to the appearance of the table.

Velvet Cream

Two tablespoonfuls of strawberry jelly, two tablespoonfuls of currant jelly, two tablespoonfuls of pulverized sugar, whites of two eggs beaten stiff, then whip the cream, fill a wineglass one-half full of the whipped cream and fill the glass with the above mixture beaten to a cream.

Chocolate Custard

Make a boiled custard with one quart of milk, the yolks of six eggs, six tablespoonfuls of sugar, and one-half cup of grated vanilla chocolate. Boil until thick enough, stirring all the time. When nearly cold, flavor with vanilla. Pour into cups, and put the whites of the eggs beaten with some powdered sugar on the top.

Chocolatb Cream Custard

Scrape a quarter of a pound of the best chocolate; pour over it a teacup of boiling water, and let it stand by the fire until dissolved. Beat eight eggs light, leaving: out the whites of two, and stir by degrees into a quart of rich milk alternately with the chocolate and three tablespoonfuls of sugar. Put the mixture into cups and bake immediately.

Boiled Custard

Allow five eggs to one quart of milk, a tablespoonful of sugar to each egg, set the milk in a kettle of boiling water until it scalds; then, after dipping a little of the milk on to the eggs and beating up, turn into the scalded milk, and stir until it thickens. Flavor to taste.

Baked Custard

One quart of milk, five eggs, a pinch of salt, sugar and flavor to taste, boil the milk; when cool, stir in the beaten eggs and sugar, pour into cups, set them in pans of water, and bake; if baked too long, will become watery.

Lemon Custard

Four eggs, (leave out the white of one), one cup of sugar, one cup of cold water, one grated lemon, a small piece of butter, one tablespoonful of corn starch; bake as custard; after it is baked, cover it with the beaten white and pulverized sugar; return to the oven; bake a light brown.

Coffee Custard

One-half pint of rich creamT one-half cup cold coffee, four eggs, sugar to taste.

Floating Island

One quart of milk, five eggs and five tablespoonfuls of sugar; scald the milk, then add the beaten yolks, first stirring into them a little of the scalded milk, to prevent curdling; stir constantly until of the right consistency; when cool, flavor; let it get very cold, and before serving beat up the whites of the eggs to a stiff froth, and stir into them a little fine sugar and two tablespoonfuls of currant jelly; dip this on to the custard.

Almond Custard

One pint of new milk, one cup of pulverized sugar, one-quarter pound of almonds (blanched and pounded), two teaspoon-fuls rose water, the yolks of four eggs; stir this over a slow fire until it is of the consistency of cream, then remove it quickly and put into a dish. Beat the whites with a little sugar added to the froth, and lay on top.

Indian Custard

Heat two quarts of milk, then stir in one cup of molasses, a small cup of fine corn meal, two beaten eggs and a little salt, Cook slowly one hour. If it seems too thick, thin it with a little cold water.

Irish Moss

Soak a scant handful of Irish moss in strong soda water until it [swells; then squeeze the moss until it is free from water, and put it in a tin bucket which contains six pints of sweet'milk. Set the bucket in a large iron pot which holds several pints of hot water; stir seldom, and let it remain until it will jell slightly by dropping on a cold plate. Strain through a sieve, sweeten and flavor to taste. Rinse a mold or a crock with tepid water; pour in the mixture, and set it away to cool. In a few hours it will be palatable. Eat with cream and sugar - some add jelly.

Lemon Jelly

One box gelatine; pare five lemons thin, and squeeze out the juice; break up one small stick of cinnamon and a little orange peel, one and one-half pints of sugar; then pour on one pint of cold water, and let it soak for three hours. Put in the kettle with three pints of boiling water, stirring until the gelatine is dissolved. Then let it simmer for about half an hour. Strain through a bag into jelly-molds, and let it cool.