Put two cups of granulated sugar in saucepan over fire and stir constantly until it is melted; add two cups of English walnut meats and pour into shallow, buttered pan to harden. When perfectly cold, grate or chop fine. Crumble two dozen macaroons into fine crumbs, then toast in hot oven a few minutes. Now make a rich, boiled custard, of yolks of four eggs, one-half a cup of sugar and two cups of cream, then pour over the stiff-beaten whites of two eggs and let cool. To one quart of cream add one-third a cup of sugar and beat until thoroughly mixed, add to the custard, and flavor with vanilla or maraschino, then freeze. When half frozen add the macaroon crumbs and half of the grated walnut mixture and finish freezing. Let ripen two or three hours. Sprinkle remaining grated walnuts over the cream when serving. This is the typical ice cream of Mexico, just as it is served there. Caramels à la Mexicana Put one cup of granulated sugar in an iron skillet and stir constantly over a slow fire until the sugar is melted. As soon as the sugar becomes syrup, add one cup of rich milk or cream,[A] and stir until sugar is dissolved. Add, next, one cup, each, of granulated and light brown sugar and boil steadily until mixture forms a soft ball when tested in cold water. Take from the fire, add one cup of coarse chopped nut meats and stir to creamy consistency. Pour into shallow pans, lined with paraffine paper, spread smoothly about half an inch in thickness and mark into squares while warm. FOOTNOTE: [A] Dissolve the caramel in half a cup of boiling water, then add the cream or milk; by this means the liability of the milk or cream to curdle is lessened.--EDITOR. The Nursery By E. R. Parker It is frequently a matter of surprise to foreigners that in the average American home, which is otherwise so well equipped, little or no attention is given to the nursery, and it is to this neglect they trace many of the shortcomings of our little ones.