One quart of new milk, two eggs, two tablespoons of corn-starch; heat the milk in a dish set in hot water, then stir in the corn-starch mixed smooth in a little of the milk; let it boil for one or two minutes, then remove from stove and cool, and stir in the egg and a half pound of sugar, If to be extra nice, add a pint of rich cream, and one fourth pound of sugar, strain the mixture, and when cool add the flavoring, and freeze as follows: Prepare freezer in the usual manner, turn the crank one hundred times, then pour upon the ice and salt a quart of boiling water from the tea-kettle. Fill up again with ice and salt, turn the crank fifty times one way and twenty-five the other (which serves to scrape the cream from sides of freezer); by this time it will turn very hard, indicating that the cream is frozen sufficiently.

The rind of three oranges grated and steeped a few moments in a little more than a pint of water; strain one pint of this on a pound of sugar and then add one pint of orange or lemon juice; pour in the freezer, and when half frozen add the whites of four eggs beaten to a stiff froth.

One quart of berries. Extract the juice and strain; one pint of sugar, dissolved in the juice; one lemon, juice only; half pint of water.

One pint of currant juice, one pound of sugar, and pint of water; put in freezer, and when partly frozen add the whites of three eggs well beaten.

One quarter pint of water, the whites of two eggs, currants, pounded sugar. Select very fine bunches of red or white currants, and well beat the whites of the eggs. Mix these with water; then take the currants, a bunch at a time, and dip them in; let them drain for a minute or two, and roll them in very finely pounded sugar. Lay them to dry on paper, when the sugar will crystallize round each currant, and have a very pretty effect. All fresh fruit may be prepared in the same manner; and a mixture of various fruits iced in this manner, and arranged on one dish, looks very well for a summer dessert.

(A DESSERT DISH)

Two pounds of any kind of hard apples, two pounds of loaf sugar, one and one half pint of water, one ounce of tincture of ginger. Boil the sugar and water until they form a rich syrup, adding the ginger when it boils up. Pare, core, and cut the apples into pieces; dip them in cold water to preserve the color, and boil them in the syrup until transparent; but be careful not to let them break. Put the pieces of apple into jars, pour over the syrup, and carefully exclude the air, by well covering them. It will remain good for some time, if kept in a dry place.

Beat six eggs light, add a teaspoonful of salt, and four or five macaroons pounded fine, beat them well together; fry as usual; stew plentifully with sugar, and serve.

Take the yolks of six eggs, beat them well and add three cups of sweet milk; take baker's bread not too stale and cut into slices; dip them into the milk and eggs, and lay the slices into a spider, with sufficient melted butter, hot, to fry a nice delicate brown; take the whites of the six eggs, and beat them to a froth, adding a large cup of white sugar; add the juice of two lemons, heating well, and adding two cups boiling water. Serve over the toast as a sauce, and you will find it a very delicious dish.

One-half package of gelatin, soaked in water enough to cover it, when soaked pour one pint of boiling water over it, then add one cup of white sugar and squeeze the juice of one large lemon into it and a little essence of lemon and set aside to stiffen. Make a custard with a pint and a half of milk, the yolks of three eggs, one tablespoonful of corn-starch; sugar and flavoring. When the jelly is set, and just before using, cut the jelly into squares, laying them in layers at intervals in the bottom of the dish, then pour in some of the cold custard, another layer of jelly, and so on until the custard is all used. Beat the whites of the eggs to a stiff froth, adding two or three teaspoonfuls of confectioner's sugar and lay on in pieces with jelly between. All these receipts are best when prepared in a tin set inside of another in which there is a little water to prevent danger of burning.

A very delicate dish is made of one-third of a cup of rice, two cups of grapes, half a cup of water, and two spoons of sugar. Sprinkle the rice and sugar among the grapes, while placing them in a deep dish; pour on the water, cover close and simmer two hours slowly in the oven. Serve cream as sauce, or cold as pudding. If served warm as pudding, increase slightly the proportion of rice and sugar.