Put the milk on the fire and let it just scald or wrinkle. Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. (This is a plain boiled custard, such as you made for Floating Island.) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream. Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze. SUMMER PUDDING Line a pudding-basin with slices of bread without crust, and cut out a round for the bottom. Fill up with ripe raspberries or black currants, which have been stewed a little with sugar to make the syrup, but not long enough to destroy the colour. Put a plate on the top and a weight on it. Next day turn out when required, and serve with whipped or plain cream. COFFEE ICE-CREAM Make either of these creams, and flavour with half a cup of strong coffee in place of vanilla. CHOCOLATE ICE-CREAM Make plain ice-cream; melt two squares of chocolate in a little saucepan. Mix a little of the milk or cream with this, and stir it smooth, and then put it in with the rest. You will need to use a large cup of sugar instead of a small one in making this, as the chocolate is not sweetened. PEACH ICE-CREAM Peel, cut up, and mash a cup of peaches. Make plain ice-cream, with a large cup of sugar, and when it is cold stir in the peaches and freeze. STRAWBERRY ICE-CREAM Mix a large cup of strawberries, mashed and strained carefully so that there are no seeds, with the ice-cream, and freeze. ITALIAN CREAM Yolks of 4 eggs. ½ pint milk. ½ pint double cream. 1 oz. castor sugar. 1 oz. melted gelatine. 1 wineglassful Chartreuse, or any liqueur. Make a custard with the yolks and milk; add the sugar. LEMON ICE 1 quart water. 4 lemons. 2½ cups sugar. 1 orange. Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze. ORANGE ICE 1 quart water. 6 oranges. 1 lemon. 2½ cups sugar. Prepare exactly as you did Lemon Ice. STRAWBERRY ICE 1 quart water. 2½ cups sugar. 1½ cups strawberry juice, strained. Prepare like Lemon Ice. RASPBERRY ICE 1 quart water. 2½ cups sugar. 1½ cups raspberry-juice, strained. Prepare like Lemon Ice. When Margaret wanted to make her own freezer full of ice-cream, she just took a cup of cream and heated it with the sugar, and when it was cold put in three drops of vanilla, and froze it. CAKE Next after the ices in her book, Margaret found the cake to eat with them, and first of all there was a recipe for some little cakes which the smallest girl in the neighbourhood used to make all alone. CHOCOLATE ICING FOR CAKES Whites of 2 eggs. ¼ pound icing sugar. 3 oz. grated chocolate.