His mother wiped off the edges of the tin very carefully so no salt could get in, and then lifted the cover, and, sure enough, the cream was firm and smooth, and a beautiful pink color. Mildred watched her carefully and took the second freezer, doing exactly what her mother did to the first one. They slowly pulled out the dashers, scraping them off as they did so, and then packed the cream down hard; the covers were put on again, each with a cork where the dasher-top had been. Meanwhile Jack had been told to break more ice and mix it exactly as he had before. When this was ready, the plug at the side of each freezer was pulled out and the water drained off, and then the cans of cream were buried in the fresh ice so that neither of them could be seen, a piece of carpet was laid over each, and it was put back in its dark corner. "There!" said their mother, when it was all finished. "Ice-cream has to stand at least two hours after it is packed before it is quite good enough to eat. Thank you, Jack! You are really learning lots about cooking, aren't you? And now we will cut the cake and put it on plates in the refrigerator to keep fresh, and then we will all go and dress for the party, because it is three o'clock." [Illustration: The Refreshments were Perfectly Delicious, Everybody Said] The refreshments were perfectly delicious, everybody said, and the girls said the pink ice-cream, and the sponge-cake, and the grape-juice lemonade were "the best ever." When everybody had gone, Mildred took a big plateful of ice-cream over to Miss Betty. "Oh, how good that is!" she said as she ate it. "How _beautifully_ good! So good to look at, I mean, as well as to taste. Would you like to have some more strawberry ice-cream receipts to go with it?" Mildred said she would love to, so Miss Betty began to write: FROZEN STRAWBERRIES 1 quart of water. 2-1/2 cups of sugar. 2 quarts of berries. Juice of 1 lemon. Crush the berries and press through a sieve; there should be two cups of juice; if not, add a few more berries. Boil the water and sugar one minute, cool, add the berry juice and that of the lemon, cool and freeze; serve in glass cups. "You can see, Mildred," went on Miss Betty, as she finished this, "that a pretty way to serve this is to put each cup on a small plate and lay a few fresh strawberry leaves by it." "Sweet!" said Mildred, and Miss Betty began the second receipt ICE-CREAM AND STRAWBERRIES 1 quart of plain ice cream. 1 quart of large strawberries. 1/2 cup of powdered sugar. Cut the berries in slices and lay them on a dish, and sprinkle the sugar over them. Take some tall glasses, put in a layer of ice cream, then a layer of berries; let the cream be on top, and put two or three whole berries on top of all. Or, if you can get little wild strawberries, use those whole both in the layers and on top.