ICE CREAM—­Take two quarts milk, one pint cream, three eggs beaten very light, and two teaspoons of arrowroot; boil in one-half pint milk, strain eggs, arrow-root, and flavor to suit, then freeze.

GINGER ICE CREAM—­Bruise six ounces of the best preserved ginger in a mortar; add the juice of one lemon, half a pound of sugar, one pint of cream.  Mix well; strain through a hair sieve; freeze.  One quart.

ITALIAN ICE CREAM—­Rasp two lemons on some sugar, which, with their juice, add to one pint of cream, one glass of brandy, half a pound of sugar; freeze.  One quart.

LEMON ICE CREAM—­Take one pint of cream, rasp two lemons on sugar; squeeze them, and add the juice with half a pound of sugar.  Mix; freeze.  One quart.

PINE-APPLE ICE CREAM—­Take one pound of pineapple, when peeled, bruise it in a marble mortar, pass it through a hair sieve, add three-quarters of a pound of powdered sugar, and one pint of cream.  Freeze.

RASPBERRY AND CURRANT ICE CREAM—­Take one pound of raspberries, half a pound of red currants, three-quarters of a pound of sugar, and one pint of cream.  Strain, color and freeze.  One quart.

STRAWBERRY ICE CREAM—­Take two pounds of fresh strawberries, carefully picked, and, with a wooden spoon, rub them through a hair sieve, and about half a pound of powdered sugar, and the juice of one lemon; color with a few drops of prepared cochineal; cream, one pint; then freeze.  This will make a reputed quart.  When fresh strawberries are not in season take strawberry jam, the juice of two lemons, cream, to one quart.  Color, strain, and freeze.  Milk may be substituted for cream, and makes good ices.  If too much sugar is used, the ices will prove watery, or, perhaps not freeze at all.

VANILLA ICE CREAM—­Pound one stick of vanilla, or sufficient to flavor it to palate, in a mortar, with half a pound of sugar; strain through a sieve upon the yolks of two eggs, put it into a stewpan, with half a pint of milk; simmer over a slow fire, stirring all the time, the same as custard; when cool add one pint of cream and the juice of one lemon; freeze.  One quart.

CHERRY WATER-ICE—­One lb. cherries, bruised in a mortar with the stones; add the juice of two lemons, half a pint of water, one pint of clarified sugar, one glass of noyeau, and a little color; strain; freeze.  One quart.

LEMON WATER-ICE.—­Take two lemons, and rasp them on sugar, the juice of six lemons, the juice of one orange, one pint of clarified sugar, and half a pint of water.  Mix; strain through a hair sieve; freeze.  One quart.

MELON WATER-ICE.—­Half a lb. of ripe melon pounded in a mortar, two ounces of orange-flower water, the juice of two lemons, half a pint of water and one pint of clarified sugar; strain; freeze.  One quart.

STRAWBERRY OR RASPBERRY WATER-ICE.—­One pound of scarlet strawberries or raspberries, half a pound currants, half a pint of water, one pint of clarified sugar, and a little color; strain and freeze.  One quart.