Mrs. Winfield’s freezer was very small, the cylinder holding only a quart. Molly had not tried it hitherto, but home-made ices were so economical that she was anxious to become familiar with it. After breakfast a cup of black coffee was made by pouring half a pint of water through two table-spoonfuls of finely-ground coffee, in the same way as their usual breakfast coffee was made, only of double strength. To this was added a gill of thick cream and half a pint of boiled milk, and four table-spoonfuls of sugar. This was poured into the cylinder and frozen. Molly had ordered half a pint of cream to be kept for her the day before, so that she would be sure of having it from twenty-four to thirty-six hours old, and the other gill was left in the ice till it was thoroughly chilled. Buying cream in such small quantity she could not afford to have the usual milky residuum, and knew the only way to whip it _solid_ without one tea-spoonful of waste, was to have it _at least twenty-four hours old_, and _thoroughly chilled_, then to beat it steadily, without taking the beater out till it was as solid as the white of egg. This usually happens in ten minutes with a pint of cream, but if the kitchen is warm and it does not “come” in that time, it is often an economy of time to set it in the ice, just as it is, to get chilled again; there is no occasion to remove the froth as it rises,—the whip will be finer and firmer without. Marta made the Madeleine cake, while Molly stood by, recipe in hand. “This cake, Marta, has no milk, and therefore requires no baking-powder; neither queen cake, sponge cake, pound cake, in fact none of the finer cakes have milk, and they are raised entirely with eggs. But several very good imitations of these cakes are made with baking-powder; the saving is not great, and a cake made without chemicals keeps fresh much longer. “MADELEINE CAKE.—For Madeleine cake you must weigh four ounces of butter, half a pound of sugar, half a pound of flour twice sifted; then grate the rind of half a lemon into the sugar, separate the yolks from the whites of three large or four small eggs, put two table-spoonfuls of wine in this cup, and, before you begin to make the cake, butter a small cake-pan. Now beat the whites of the eggs till you can turn the bowl without their slipping, cream the butter well, then beat the yolks of eggs into it, then add the sugar and wine; beat _well_ again, and then add flour and whites of eggs alternately, and when all is well mixed, pour it into the pan, and bake it in a rather slow oven for an hour.