Take one quart of cream, one pint of new milk, two eggs, one teacup of grated chocolate (double vanilla), two cups of pulverized sugar, one teaspoon of cornstarch and one of extract of vanilla. Beat the yolks of the eggs, sugar and let them come to a boil. Then take them quickly from the fire, dissolve the chocolate in a little milk over the fire, stir it all the time. When smooth mix with the milk and eggs, add the cream and vanilla. Freeze when cold. COFFEE ICE CREAM Make same as Vanilla Ice Cream No. 2. Flavor with one and one-half tablespoons of mocha extract, add one cup of grated walnuts. Freeze. FROZEN CUSTARD One quart of milk, yolk of five eggs, sweeten to taste, and flavor with vanilla to taste. Boil the milk first, and after the yolks of eggs are beaten stir into the milk. When cold add the beaten whites and vanilla; put in freezer and turn. Canned strawberries are very nice in this. APRICOT, PEACH, STRAWBERRY, BANANA OR PINEAPPLE CREAM Make same as Vanilla Ice Cream No. 2, omitting the milk. If canned fruit is to be used, drain off the juice, and add it to the eggs and cream. Mash the fruit through a sieve, add it to rest of mixture, and freeze the whole. If fresh fruits are used, one pint is required. Mash fine, strain and sweeten before adding to the cream. For peach and strawberry a few drops of pink coloring may be added. Bananas must be mashed smooth, but not sweetened. Chop all fruits very fine For pineapple, the sliced is preferred to the grated. Either canned or fresh can be used. TUTTI-FRUTTI ICE CREAM Take three pints of cream, one pound of pulverized sugar and the yolks of nine eggs. Prepare just like the other creams. When half frozen add one-half pound of crystallized fruit, peaches, apricots, cherries, citron, etc., chopped very fine. Put in also a wineglass of pale sherry and the juice of an orange or lemon. Finish freezing. FROZEN PUDDINGS For frozen puddings ice must be crushed and mixed with rock-salt, the same way as for freezing cream. Pudding-mold must have a tight cover; have a receptacle sufficiently large to line bottom and sides with a thick layer of mixed salt and ice. Put the mold in the centre, fill with the pudding, cover tightly, then put ice on top and all around. Put a sheet of plain tissue paper in top of mold to prevent salt from penetrating. Cover whole with a cloth and let freeze from three to four hours. BISCUIT TORTONI, No. 1 Take one-half cup of granulated sugar, one-fourth pound of stale macaroons grated, one-half pint of heavy cream (whipped), three eggs, vanilla or sherry wine. Stir yolks of eggs until thick and add sugar and stir again; add whipped cream, and whipped whites of eggs, and grated macaroons; flavor to taste. Put this all into freezer and pack outside with ice and salt alternately. Do not turn. Let stand five or six hours, adding ice from time to time. When serving put grated macaroons on top. BISCUIT TORTONI, No. 2