Margaret had a little ice-cream freezer which was all her own, and held only enough for two little girls to eat at a tea-party, and this she could pack alone. When she made ice-cream for all the family she had to use the larger freezer, of course, and this cook helped her pack. But the same recipe was used for either the large one or the small. First break up the ice in a thick bag with a hammer until the pieces are no larger than eggs, and all about the same size. Then put two big bowls of this into a tub or pail, and add one bowl of coarse salt, and so on, till you have enough, mixing it well with a long-handled spoon. Put the freezer in its pail and put the cover on; then fill the space between with the ice and salt till it is full, pressing it down as you work. Let it stand now in a cool place, till you know the inside is very cold, and then wipe off the top carefully and pour in the cream, which must be very cold, too. Put on the top and turn smoothly and slowly till it is stiff, which should be fifteen minutes. Then draw off the water from the pail, wipe the top of the cover again, so that no salt can get in, and take out the dasher, pushing the cream down with a spoon from the sides and packing it firmly. Put a cork in the hole in the cover, and put it on tightly. Mix more ice with a little salt--only a cupful to two bowls this time--and pack the freezer again up to the top. Wring out a heavy cloth in the salt water you drew off the pail, and cover it over tightly with this, and then stand in a cool, dark place till you need it; all ice-creams are better for standing two hours. QUEEN’S PUDDING 1 breakfast-cup of bread-crumbs. 3 oz. of castor sugar. 1 rind of a lemon grated. 2 eggs. 1 breakfast-cup of milk. 2 oz. of butter. Put bread-crumbs into a basin with lemon rind and sugar; warm the butter in the milk, separate yolks from whites, add the yolks when beaten to the milk and butter, and pour over the other ingredients. Grease a pie-dish and put in mixture and bake until set. Leave till it is cold, spread over it raspberry jam, whip the whites to a stiff froth with a little sugar, pile high on the top and put it in the oven to dry, but not to brown. PLAIN ICE-CREAM 3 cups of cream. 1 cup of milk. 1 small cup of sugar. 2 teaspoonfuls of vanilla. Put the cream, milk, and sugar on the fire, and stir till the sugar dissolves and the cream just wrinkles on top; do not let it boil. Take it off, beat it till it is cold, add the vanilla, and freeze. FRENCH ICE-CREAM 1 pint of milk. 1 cup of cream. 1 cup of sugar. 4 eggs. 1 tablespoonful of vanilla. 1 saltspoonful of salt.