Recipes for Iced Foods and Drinks--Ice Creams of every Sort and Description--Fruit Mashes, Sherbets and the like--Other Iced Dishes. There are few who do not thoroughly enjoy a dish of well made ice cream or a glass of some refreshing iced beverage. The addition of an ice house to the farm equipment is the connecting link which will supply these luxuries. Few entertainments are complete with ice cream omitted, and as it falls to the lot of the charming wives and daughters to dispense the cordial hospitality for which American farmers are famous, a few choice recipes are presented here for their consideration. The ice crusher illustrated in Fig. 93 is very convenient for breaking ice for the freezer or for iced drinks. It is an improvement over the common method of breaking the ice in a bag with a mallet. Recipes for ices are not numerous, because many dainties are compounded by secret formulas for which confectioners sometimes have to pay dearly. Again, one who knows how to make good, plain, old-fashioned ice cream, generally knows how to add the different fruits and flavors. But the following have been compiled with great care, many of them are new or heretofore secret, and they are sufficient in number to give the housewife, caterer or confectioner every possible delicacy in the way of ices, exclusive of intoxicating drinks. ICE CREAMS AND ICES.--Pour the mixture to be frozen into the tin can; put beater in this and put on cover. Place in the tub, being careful to have the point on the bottom fit into the socket in the tub. Put on the cross piece, and turn the crank, to see that everything is right. Next comes the packing. Ice should be broken in large pieces, put into a canvas bag and pounded fine with a mallet, or put in a tub and shaved fine with the ice shaver. Put a thick layer of it into the tub, then a good layer of coarse salt; continue this till the tub is full; pack down solid with paddle or common stick. After turning the crank a few times add more salt and ice, and pack down again, till the tub is full. For a gallon can three pints of salt and, perhaps, ten quarts of fine ice, will be required. The water must not be let off, as it is one of the strongest elements to help the freezing. If more salt than the quantity given is used the cream will freeze sooner, but will not be so smooth and rich as when less is used. Turn the crank for twenty minutes, not so fast at first, but very rapidly the last ten minutes. It will be hard to turn when the mixture is frozen. Let off the water carefully, turn back the cross piece, wipe the salt and water from the cover, take off cover, not displacing the can itself. Remove the beater and scrape the cream from it. Work a large spoon up and down until the cream is light, and the space left by the beater is filled. Cover the can, cork up the hole from which the handle of the beater was taken, add more salt and ice till the can is well covered; set in a cool place