_Water_ is converted into steam by a certain amount of heat. _Ice_ is transformed into _water_ by the same agency, and in the case of the ice-cream freezer heat is drawn from whatever comes in contact with the ice that is warmer than itself. If the melting of the ice can be hastened in any way, the abstraction of heat will be correspondingly greater; hence the use of salt, which is so eager for water that it takes it even in the form of ice. Now it will be easily seen that if the ice is in small pieces, and there is the proper amount of salt for each piece, union between the two will be immediate, the amount of heat used will be very great, consequently the degree of cold will be great. Cold is only a less degree of heat. Ordinary liquid mixtures that contain a large percentage of water become solid when reduced to a temperature of 32° Fahr. =To Pack an Ice-Cream Freezer.= Break a quantity of ice into small pieces by pounding it in an ice-bag (a bag made of canvas or very strong cloth) with a wooden mallet. The ice should be about as fine as small rock-salt. Put into the bucket, around the tin can which is to hold the cream, alternate layers of the pounded ice and salt in the proportions of two thirds ice to one third salt (a quart cup may be used for measuring). Should it happen that you have "coarse-fine" salt, put all the ice into the freezer first, and then the salt on top of it, as it will quickly work down to the bottom. When the packing is complete unfasten the cross-bar and lift off the cover of the can carefully, so that no salt shall get inside; then put in the mixture to be frozen, replace the cover, and fasten the bar. Let it stand till the mixture is thoroughly chilled, then turn _steadily_ but not _very_ fast for about ten minutes, or until the turning becomes difficult; that is an indication that the contents of the can are freezing. Continue turning for a few minutes longer, to give the cream a fine and even consistency; then take out the paddle, drain off the water through the hole in the side of the bucket, fill in all about the can with coarse ice, and cover it with a thick wet cloth or towel. Let it stand for half an hour to become firm, when it is ready to serve. If it is desirable to keep the ice-cream for a length of time, it may be done by packing the freezer closely with ice and salt, and covering it with wet cloths. Or, the ice-cream may be taken from the can, packed in molds of fanciful shapes, sealed at the edges with melted tallow, and repacked in ice and salt. PHILADELPHIA ICE-CREAM The so-called Philadelphia ice-cream is pure, sweet cream, sweetened with sugar, and flavored. For a small quantity use the following: ¾ Cup of sugar. 1 Teaspoon of vanilla. 1 Tablespoon of brandy. 1 pint of scalded sweet cream. Mix and freeze. The whites of two eggs beaten stiff is a valuable addition to this cream. ROYAL ICE-CREAM