It is a good plan to make jelly and custard at the same time, so that the yolks of eggs not used in the jelly may be utilized in custard either boiled or baked. The same proportions are generally used for boiled and baked custard. Instead of flavoring with extract of vanilla, it is much better to boil a vanilla bean in the milk, or to boil some peach leaves tied up in a piece of muslin (six or eight leaves to a quart of milk), or to flavor it with burnt sugar. Never flavor custard with extract of lemon, when you can obtain fresh lemons for the purpose. When you have no yolks left from making jelly, boil a quart of milk (flavored by the above directions). Have ready three eggs, whites and yolks beaten together to a stiff froth, and into these stir a teacup of powdered white sugar. Dip up the boiling milk, pour slowly on the eggs, stirring rapidly. When all the milk has been stirred in the eggs, wash out the kettle, put the milk and eggs back into it, and let the mixture boil till it begins to thicken, when it must be taken immediately from the fire, poured into a bowl, and stirred till cold and smooth. Many persons, before freezing, stir in the frothed whites of three eggs. The same directions given for freezing cream apply to the freezing of custard. Boiled custard should never be used as a substitute for cream in making fruit ice creams, nor should it ever be eaten with jelly. ICE CREAM. Dissolve five teaspoonfuls Oswego starch or arrow-root in a teacup milk. Add to it the whites of three eggs well frothed, and the yolk of one, well beaten. Sweeten with loaf sugar and boil half a gallon new milk. As soon as it begins to boil, pour it in small quantities over the mixture of eggs and starch, till about half the milk is taken out of the kettle. Then pour all back in the kettle and stir a few moments. After it cools, add one quart rich cream; season to the taste and freeze.--_Mrs. Dr. E._ _Ice Cream._ One quart milk, two eggs, one teaspoonful corn starch, one teaspoonful arrow-root. A small lump of butter.--_Mrs. E. B._ _Ice Cream._ Cream one tablespoonful butter from which the salt has been washed. Add three tablespoonfuls com starch. Dissolve this in half a gallon new milk, heated, sweetened and seasoned. Beat the whites of four eggs, and stir in just before freezing.--_Mrs. McG._ LEMON ICE CREAM. One gallon rich cream, six lemons, first rubbed till soft, and then grated. Tie the yellow peel, which has been grated off, in a piece of coarse muslin. Cut each lemon in half and squeeze the juice from it. Strain the juice, and soak the muslin bag of lemon peel in it, squeezing it frequently till it becomes highly flavored and colored by it. Then add two teacups of sugar. In sweetening the cream, allow a teacup of sugar to each quart. Pour the juice into it slowly, carefully stirring. Froth and freeze, reserving a portion of cream to pour in as it sinks in freezing. --_Mrs. S. T._ ORANGE ICE CREAM.