ll together. Make a
custard of 1 quart milk and 6 eggs, and when cooked, reserve 1 cupful
for a sauce, and add to the remainder 1/4 ounce of gelatine. Put the
mixture of cake and fruit in an ice cream mold and strain the custard
over it, and place it in the freezer, as you would ice cream.

SAUCE.--Add to the cup of custard reserved 1/2 pint of whipped cream,
and vanilla to taste.

PRESERVES AND JAMS.

=Orange Marmalade--No. 1.=

To 1 dozen oranges use 4 lemons. Peel four oranges and boil the peel
until you can run a wisp through it. Peel the others and divide all into
sections; remove the seeds and stringy parts, and cut into small pieces.
Grate the yellow rind of 2 of the lemons and squeeze the juice of all,
which add to the orange pulp. When the orange peel is tender, remove the
white part with a sharp knife, and shred the yellow part very fine with
scissors. Add this to the mixture and weigh, and allow an equal weight
of sugar. Boil the pulp ten minutes, then add the sugar and boil thirty
minutes (a steady boil), stirring constantly, as it burns very easily.

=Orange Marmalade--No. 2.=

4 lemons, 1 dozen oranges, 2 pounds sugar, 1 quart water. Soak oranges
and lemons in water over night, previously slicing them in very thin,
small pieces. Cook till soft. After partially boiled away, put in the
sugar. This quantity makes twelve or fourteen glasses.

=Fig Jam--No. 1.=

2 pounds figs, 2 oranges and 2 lemons to each 2 pounds of fruit. Use the
juice of the oranges and lemons; also the finest of the pulp and the
rind of 1 orange, shredded, as for marmalade. Boil the figs, juice and
rind for half an hour, then add 1 pound sugar to each 2 pounds of figs,
and boil another half hour. Cover when hot.

=Fig Jam--No. 2.=

6 pounds figs, 3 of sugar, 2 lemons, sliced, 1/2 cup sliced green ginger
root. Boil three hours.

=Apricot Jam.=

Pour boiling water on fruit; peel and throw into cold water. Chop the
blanched nuts of the stones and add to the fruit (2 nuts to each pound).
Cook half an hour; add 3/4 pound sugar to 1 of fruit, and cook fifteen
minutes. Put in bowls or glasses, and seal air tight.

=Isabella Grape Jam.=

Boil grapes until tender, then put through a sieve. Add 3/4 pound sugar
to each pound of fruit. Then boil as for jelly.

=Currant Jelly.=

1 pound sugar to 1 pint juice. Heat sugar in oven while the juice comes
to a boil; add sugar, and boil four or five minutes.

=Pin