and freeze.  Raspberry, strawberry, currant, and all fruit ice-creams are made in the same manner.  A little powdered sugar sprinkled over the fruit before it is mashed assists to extract the juice.  In winter, when fresh fruit is not obtainable, a little jam may be substituted for it; it should be melted and worked through a sieve before being added to the whipped cream; and if the color should not be good, a little prepared cochineal may be put in to improve its appearance.  In making berry flavoring for ice-cream, the milk should never be heated; the juice of the berries added to cold cream, or fresh rich milk, mixed with cold cream, the juice put in just before freezing, or when partly frozen.

CHOCOLATE ICE-CREAM.  No. 1. (Very fine.)

Add four ounces of grated chocolate to a cupful of sweet milk, then mix it thoroughly to a quart of thick sweet cream; no flavoring is required but vanilla.  Sweeten with a cupful of sugar; beat again and freeze.

CHOCOLATE ICE-CREAM.  No. 2.

Beat two eggs very light and cream them with two cupfuls of sugar.  Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs.  Stir in this half a cupful of grated chocolate; return to the fire and heat until it thickens, stirring briskly; take off and set aside to cool.  When thoroughly cold, freeze.

COCOANUT ICE-CREAM.

One quart of cream, one pint of milk, three eggs, one cupful and a half of sugar and one of prepared cocoanut, the rind and juice of a lemon.  Beat together the eggs and grated lemon rind and put with the milk in the double boiler.  Stir until the mixture begins to thicken.  Add the cocoanut and put away to cool.  When cool add the sugar, lemon juice and cream.  Freeze.

CUSTARD ICE-CREAM.

Sweeten one quart of cream or rich milk with half a pound of sugar and flavor to taste; put it over the fire in a farina-kettle; as soon as it begins to boil, stir into it a tablespoonful of cornstarch or rice flour which has been previously mixed smooth with a little milk; after it has boiled a few minutes, take it off the fire and stir in very gradually six eggs which have been beaten until thick; when quite cold, freeze it as ice-cream.

STRAWBERRY ICE-CREAM.

Mix a cupful of sugar with a quart of ripe strawberries, let them stand half a day, then mash and strain them through a coarse towel, then add to the juice a full cupful of sugar and when dissolved, beat in a quart of fresh thick cream.  Raspberries, pineapple and other fruits made the same.

FRUIT CREAM.

Make a rich, boiled custard; flavor with wine and vanilla; pour it into a freezer.  When half frozen, add pounded almonds, chopped citron and brandy, peaches or chopped raisins.  Have the freezer half full of custard and fill up with the fruit.  Mix well and freeze again.  Almost any kind of fruits that are preferred may be substituted for the above.