Four oranges, one gallon cream. Rub four or five lumps of sugar on the orange peel, squeeze the juice out, put the lumps of sugar in it and pour into the cream. Sweeten heavily with pulverized sugar before freezing.--_Mrs. M._ STRAWBERRY CREAM. Four quarts thick sweet cream, four quarts strawberries. The berries must be mashed or bruised, caps and all, with a teacup of granulated sugar to each quart. After standing several hours, strain through a thin coarse cloth. Put four teacups of white sugar to the cream, and then add the juice of the berries. Whip or froth the cream with a patent egg-whip or common egg-beater. Pour two-thirds of the cream into the freezer, reserving the rest to pour in after it begins to freeze. Raspberry cream may be made by the same recipe.--_Mrs. S. T._ PEACH CREAM. Take nice, soft peaches, perfectly ripe. Pare and chop fine, make them very sweet, and mash to a fine jam. To each quart of peaches, add one pint of cream and one pint of rich milk. Mix well and freeze. If you cannot get cream, melt an ounce of Cox's gelatine in a cup of water. Boil the milk, pour it on the gelatine, and when cold, mix with the peaches.--_L. D. L._ _Peach Cream._ To two quarts of rich, sweet cream, add two teacups of sugar. Whip to a stiff froth with a patent egg-whip, one with a wheel, if convenient; if not, use the common egg-whip. Then peel soft, ripe peaches till you have about two quarts. As you peel, sprinkle over them two teacups powdered white sugar. Mash quickly with a silver tablespoon, or run through a colander, if the fruit is not soft and ripe. Then stir into the whipped cream, and pour into the freezer, reserving about one-fourth to add when the cream begins to sink in freezing. When you add the remainder, first cut down the frozen cream from the sides of the freezer. Beat hard with a strong iron spoon, whenever the freezer is opened to cut down the cream, till it becomes too hard. This beating and cutting down is required only for the common freezer, the patent freezer needing nothing of the kind. Tie over the freezer large newspapers, to exclude the air, and set aside till wanted. Apricot cream may be made exactly by this receipt.--_Mrs. S. T._ PINEAPPLE ICE CREAM. Whip two quarts rich, sweet cream to a froth, with two teacups powdered white sugar. Use a patent egg-whip with a wheel, if convenient; if not, use the common egg-whip. Grate two ripe pineapples, and add to them two teacups white sugar. When well mixed, stir into the cream. Pour into the freezer, reserving one-fourth. When it begins to freeze, it will sink; then beat in the remainder with a strong iron spoon. Beat every time the freezer is opened to cut down the cream from the sides. Never cook fruit of any sort to make cream.--_Mrs. S. T._ VANILLA ICE CREAM.