Soak one-half package of Cox's gelatine in a pint of morning's milk. Boil three pints of milk, and while hot, pour on the gelatine, stirring till dissolved. When cold, add two quarts of cream, and sweeten and season to your taste. Then freeze. It is improved by whipping the cream before freezing.--_Miss E. T._ WHITE ICE CREAM. Three quarts milk, whites of four eggs beaten light, three tablespoonfuls arrow-root mixed in a little cold water and added to the eggs. Boil the milk and pour over the eggs, etc. Then put on the fire and thicken a little. When nearly cold, add a quart of cream. Sweeten and season to the taste and freeze.--_Mrs. D. R._ _Ice Cream without Cream._ One gallon milk, yolks of two eggs well beaten, whites of twelve eggs well beaten. Sweeten and scald the milk, and pour it on the eggs, stirring all the time. Put it in the kettle again and let it come to a boil. Season to the taste and freeze at once.--_Mrs. E. W._ BISQUE ICE CREAM. One half-gallon of freshly turned clabber, one-half gallon rich sweet cream, one good vanilla bean boiled in one-half pint sweet milk, sugar to the taste. Churn this five minutes before freezing. One can of condensed milk may be used with less clabber. MRS. H. L. S. BUTTERMILK CREAM. One gallon buttermilk, yolks of eight eggs, and whites of four, well beaten; three pints sweet milk. Boil the sweet milk and pour on the eggs; then thicken, stirring all the time. When cool stir in the buttermilk slowly, season and sweeten to the taste, then freeze.--_Mrs. D. R._ CARAMEL CUSTARD (_Frozen_). Make a rich custard, allowing a cup of nice brown sugar to every quart. Stew the sugar till it burns a little. Then mix it with the custard while both are hot. Boil two sticks cinnamon in the custard.--_Mrs. J. J. B._ FROZEN CUSTARD. One quart fresh milk, eight eggs, yolks and whites beaten separately. Put the milk on the fire, sweetened to the taste, and let it come to boiling heat; then take it off and add the yolks. Then wash the kettle and put the custard on the fire again, and let it boil till quite thick. Take it off, and when cool enough, add the whites. Flavor with lemon or vanilla, and freeze.--_Mrs. C. N._ _Frozen Custard._ Twelve eggs, one gallon milk, four lemons, sugar to taste, freeze.--_Mrs. Dr. S._ BISQUE. Make one-half gallon rich boiled custard, allowing six eggs to each quart. Add, before taking it from the fire, two pounds of macaroon almonds. When cold, freeze.--_Mrs. A. P._ PLUMBIÈRE. Make a rich custard, and flavor it when cool with wine and extract of lemon. When half frozen, add blanched almonds, chopped citron, brandy peaches cut up, and any other brandied or crystallized fruit. Make the freezer half full of custard and fill with fruit. FROZEN PUDDING.