mixture.  An ice machine is a metal pail placed in another pail much larger than itself.  The “sweet lemonade” is placed in the middle pail, and chopped ice and salt placed outside it.  The proportion of ice to salt should be double the weight of the former to the latter.  It is now obvious that if we have filled two pails, the one with “the sweet lemonade,” and the other with the ice and salt, very soon our lemonade will be a solid block of ice.  To prevent this it must be constantly stirred, and, as the lemonade would of course freeze first against the sides of the pail, these sides must be constantly scraped.  Inside the inner pail, consequently, there is a stirrer, which, by means of a handle, continually scrapes the side of the pail.  It is obvious that if the stirrer is fixed, and the pail itself made to revolve, that is the same as if the pail were fixed and the stirrer made to revolve.  To make lemon-water ice, therefore, place the lemonade in the inner pail, surrounded with chopped ice and salt, two parts of the former to one of the latter, turn the handle, and in a few minutes the ice is made.  Now, suppose you have not got a machine, proceed as follows:  Take an empty, clean, round coffee-tin (the larger the better). [We mention coffee-tin as the most probable one to be in the house, but any round tin will do.] Get a clean piece of wood, the same width as the inside diameter of the tin, only it must be a great deal longer.  We will suppose the tin rather more than a foot deep and five inches in diameter.  Our piece of wood, which should be clean and smooth, must be nearly five inches wide, say a quarter of an inch thick, and about two feet long.  Next get a small tub, say nine inches deep, place the round tin in the middle, with the sweet lemonade inside; next place the piece of wood upright in the tin, so that the wood touches the bottom.  Next surround the tin with chopped ice and salt up to the edge of the tub, fill it as high as you can, and then cover it round with a blanket, i.e., cover the ice and salt.  Now get someone to hold the wooden board steady; take the tin in your two hands, and turn it round and round, first one way and then another.  In a very short time you will find the tin to contain lemon-water ice.  The following hints, rather than recipes, for making ices, i.e., for making the liquid, which must be frozen as directed above, are given, not because they are the best recipes, but because cream, which is the basis of all first-class ices, is often too expensive to be used constantly.  Of course, real cream is far superior to any substitute.

ICE CREAM, CHEAP.—­Make a custard (see CUSTARD) with half a pint of milk, the yolks of two eggs, and a tablespoonful of Swiss milk and some sugar.  As soon as it gets a little thick, stir it till it is nearly cold, then add some essence of vanilla or almonds, or a wineglassful of noyeau, or any flavouring wished, and freeze.

ICES FROM FRESH FRUITS.—­Take half a pound of fresh strawberries or raspberries, add half that weight of sugar, pound thoroughly, rub through a sieve, and mix with this thick juice, rubbed through, half a pint of the mixture made for ice cream (see ICE CREAM, CHEAP), only, of course, without any flavouring such as vanilla, etc.  Mix thoroughly, and freeze.