Heat two quarts of milk lukewarm in which has been dissolved one cup of sugar and two teaspoonfuls of vanilla flavor, add two dissolved Junket Tablets, stir quickly for one-half minute and pour into ice cream can, let stand undisturbed ten or fifteen minutes or until set. Pack with ice and salt; freeze to a thick mush before adding one pint of cream and crushed and sweetened peaches, then continue freezing. Save the needed amount of peaches to serve on top of ice cream. Frozen pudding, strawberries, bananas, or pineapple, may be added in this way when making any Junket Ice Cream. _Orange Sherbet_ Heat two quarts of milk lukewarm in which has been dissolved two cups of sugar, then add two dissolved Junket Tablets, stir quickly for a minute and pour into freezer can, let it stand ten or fifteen minutes before packing with ice and salt; freeze to a thick mush, then add juice and grated rind of six oranges and continue to freeze. =Raspberry Sherbet= may be made in the same way by substituting for the juice and rind of oranges one quart of crushed and sweetened raspberries, and =Pineapple Sherbet= by substituting two cups of grated and sweetened pineapple. _Custard Ice Cream_ When cream is scarce many housekeepers substitute a mixture of eggs and milk. The following is a good standard recipe which can be varied by using different fruits and flavors the same as in any of the above combinations. 1 quart milk 4 eggs 2 teaspoons vanilla (more if desired) 2½ cups sugar 1 quart cream (or rich milk) Scald milk, add sugar, then add the well-beaten eggs. Cook until thick, remove from fire and cool. Be careful not to cook too long or it will curdle. Then add the cream and vanilla and freeze. BUTTER As everybody knows, butter is one of the oldest and most important products of the dairy industry and since the middle of the nineteenth century, when science was first applied to it, the art of buttermaking has gradually been developed to a high degree of perfection, while the taste for fine butter has grown apace with its manufacture. Between 1840 and 1850 the large estates in Holstein, then connected with Denmark, were known for their fine dairies and excellent butter, made in a practical way without much attention to the reason for the rules that were gradually worked out. A class of superior dairymaids was educated on these large farms, many of whom were hired by progressive farmers on the Danish islands where an effort was made at that time to introduce better methods of dairying.