. Serve
with butter, and garnish with orange or lemon.

SNIPE PIE--Bone 4 snipes, and truss them. Put in their inside
finely chopped bacon, or other forcemeat; put them in the dish with
the breast downwards, and put forcemeat balls around them. Add gravy
made of butter, and chopped veal and ham, parsley, pepper and shalots.
Cover with nice puff paste; close it well to keep in the gravy. When
nearly done, pour in more gravy, and a little sherry wine. Bake two or
three hours.

HOW TO FRY VENISON--Cut the meat into slices, and make a gravy of the
bones; fry it of a light brown, and keep it hot before the fire; put
butter rolled in flour into the pan, and stir it till thick and brown;
add 1/2 lb. of loaf sugar powdered, with the gravy made from the
bones, and some port wine. Let it be as thick as cream; squeeze in a
lemon; warm the venison in it; put it in the dish, and pour the sauce
over it.

* * * * *

HOW TO MAKE ICE CREAMS WATER-ICE AND JELLIES

TO MOLD ICES--Fill your mold as quickly as possible with the frozen
cream, wrap it up in paper, and bury it in ice and salt, and let
it remain for an hour or more to harden. For dishing, have the dish
ready, dip the mold in hot water for an instant, wipe it, take off the
top and bottom covers, and turn it into the dish. This must be done
expeditiously. In molding ices, it is advisable not to have the cream
too stifly frozen before putting it into the mold.

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,