FRIED CREAM.

One pint of milk; half a cup of sugar; yolks of three eggs; two tablespoonfuls of corn-starch and one of flour mixed; half a teaspoonful of vanilla, and two inches of stick-cinnamon; a teaspoonful of butter.

Boil the cinnamon in the milk.  Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk.  Beat the yolks light with the sugar, and add.  Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick.  When cold and stiff, cut into pieces about three inches long and two wide.  Dip carefully in sifted cracker-crumbs; then in a beaten egg, and in crumbs again, and fry like croquettes.  Dry in the oven four or five minutes, and serve at once.  Very delicious.

PEACH FRITTERS.

Make a batter as on p. 208.  Take the fruit from a small can of peaches, lay it on a plate, and sprinkle with a spoonful of sugar and a glass of wine.  Let it lie an hour, turning it once.  Dip each piece in batter, and drop in boiling lard, or chop and mix with batter.  Prepare the juice for a sauce as on p. 172.  Fresh peaches or slices of tender apple can be used in the same way.  Drain on brown paper, and sift sugar over them, before they go to table.

FREEZING OF ICE CREAM AND ICES.

With a patent freezer ice cream and ices can be prepared with less trouble than puff paste.  The essential points are the use of rock-salt, and pounding the ice into small bits.  Set the freezer in the centre of the tub.  Put a layer of ice three inches deep, then of salt, and so on till the tub is full, ending with ice.  Put in the cream, and turn for ten minutes, or till you can not turn the beater.  Then take off the cover, scrape down the sides, and beat like cake for at least five minutes.  Pack the tub again, having let off all water; cover with a piece of old carpet.  If molds are used, fill as soon as the cream is frozen; pack them full of it, and lay in ice and salt.  When ready to turn out, dip in warm water a moment.  Handle gently, and serve at once.

ICE CREAM OF CREAM.

To a gallon of sweet cream add two and a quarter pounds of sugar, and four tablespoonfuls of vanilla or other extract, as freezing destroys flavors.  Freeze as directed.

ICE CREAM WITH EGGS.

Boil two quarts of rich milk, and add to it, when boiling, four tablespoonfuls of corn-starch wet with a cup of cold milk.  Boil for ten minutes, stirring often.  Beat twelve eggs to a creamy froth with a heaping quart of sugar, and stir in, taking from the fire as soon as it boils.  When cold, add three tablespoonfuls of vanilla or lemon, and two quarts either of cream or very rich milk, and freeze.  For strawberry or raspberry cream allow the juice of one quart of berries to a gallon of cream.  For chocolate cream grate half a pound of chocolate; melt it with one pint of sugar and a little water, and add to above rule.