VANILLA ICE CREAM.--One and one-half pints cream. One pint of sugar. One vanilla bean. Yolks of seven eggs, and a pinch of salt. Break up the bean in the mixture, and proceed as in Cinnamon Cream. ALMOND CREAM.--One pint of cream. One cup of sugar. One-quarter pound of blanched almonds, well chopped. Stir over fire, and add well beaten yolks of four eggs. Flavor with extract of rose. Pour into dish and pile on meringue. Place on ice until time to serve. TAPIOCA CREAM.--Soak two tablespoonfuls of tapioca over night in just enough water to cover it. In the morning boil one quart of milk with the soaked tapioca by placing it in a tin can or pail set in water to boil. Add two-thirds of a cup of granulated sugar and a pinch of salt. Beat the yolks of three eggs. When the milk has boiled eight minutes stir in the yolks. Remove from the fire and stir rapidly for five minutes, so that it will not curdle. Flavor with vanilla. Pour into pudding dish. Beat whites well. Pour over the top of cream. Sift with a little powdered sugar, brown a minute or two in oven. Serve ice cold. SWANS’ DOWN CREAM.--Whip stiff one put of rich cream. Beat to a froth the whites of three eggs; sweeten with a small cup of sugar and flavor with vanilla. Beat all together. Pour into a glass dish and set into a bowl of crushed ice to send to table. Eat with sponge cake. PEACH ICE CREAM.--One quart of cream. One cup of milk sweetened. Whites of three eggs. One pint of sliced peaches. As soon as the cream begins to freeze well add the sweetened peaches which have been run through a sieve. Freeze seven minutes and add the beaten whites. Freeze well. ICED DISHES. LEMON ICE.--Eight lemons, two quarts of water, one and one-half pounds of sugar, whites of four eggs. This makes three quarts to freeze. TUTTI FRUTTI.--When rich vanilla cream is partly frozen add English currants, chopped citron, chopped raisins and candied cherries. The rule is generally the same quantity of fruit as cream. Mould and place in pounded ice and salt until ready to serve. A sufficient time must be allowed for the cream to harden. Blanched almonds chopped fine makes a nice addition. FROZEN PUDDING.--One generous pint of milk, two cupfuls of granulated sugar, a scant half cupful of flour, two eggs, two tablespoonfuls of gelatine, one quart of cream, one pound of French candied fruit (half a pound will do), four tablespoonfuls of wine. Let the milk come to a boil, beat the flour, one cupful of sugar and the eggs, and stir into the boiling milk. Cook twenty minutes, and add the gelatine, which has been soaking an hour in enough water to cover it. Set away to cool. When cold, add wine, sugar and cream. Freeze ten minutes, then add the candied fruit and finish freezing. When ready to serve dip tin in warm water, turn out the cream and serve with whipped cream heaped around.