=Ice-Cream without Cream.=—A vanilla bean or a lemon rind is first boiled in a quart of milk. Take out the bean or peel, and add the yelks of four eggs, beaten well. Heat it scalding hot, but do not boil it, stirring in white sugar till _very_ sweet. When cold, freeze it. =Fruit Ice-Cream.=—Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pine-apples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry are all very good for this purpose. =A Cream for stewed Fruit.=—Boil two or three peach leaves, or a vanilla bean, in a quart of cream, or milk, till flavored. Strain and sweeten it, mix it with the yelks of four eggs, well beaten; then, while heating it, add the whites cut to a froth. When it thickens take it up. When cool, pour it over the fruit or preserves. =Currant, Raspberry, or Strawberry Whisk.=—Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a pint and a half of cream. Whisk it till quite thick, and serve it in jelly-glasses or a glass dish. =Lemonade Ice, and other Ices.=—To a quart of lemonade, add the whites of six eggs, cut to a froth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine. =Charlotte Russe.=—One ounce of gelatine simmered in half a pint of milk or water, four ounces of sugar beat into the yelks of four eggs, and added to the gelatine when dissolved. Then add a pint of cream or new milk. Lastly, add the whites beat to a stiff froth, and beat all together. Line a mold with slices of sponge-cake and set it on ice, and when the cream is a little thickened, fill the mold; let it stand five or six hours, and then turn it into a dish. =Flummery.=—Cut sponge-cake into thin slices, and line a deep dish. Make it moist with white wine; make a rich custard, using only the yelks of the eggs. When cool, turn it into the dish, and cut the whites to a stiff froth, and put on the top. =Chicken Salad.=—Cut the white meat of chickens into small bits the size of peas. Chop the white parts of celery nearly as small. Prepare a dressing thus: rub the yelks of hard-boiled eggs smooth, to each yelk put half a tea-spoonful of liquid mustard, the same quantity of salt, a table-spoonful of oil mixed in very slowly and thoroughly, and half a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing. The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it. =Wine Jelly.=—Two ounces of American isinglass or gelatine. One quart of boiling water. A pint and a half of white wine. The whites of three eggs.