quart thick cream. Freeze.--Mrs. C. H. McKay.

CHOCOLATE ICE CREAM.--Let one large pint of milk come to a boil, add
one cup of sugar and one third cup of flour mixed with the beaten yolks
of three eggs; three fourths cake of sweet chocolate. Cook until thick
and creamy, stirring constantly. Cool and add one quart of cream, one
cup sugar and pinch of salt. Add vanilla flavoring and freeze. When
partly frozen add the beaten whites of the eggs and freeze until firm
but not too hard. Pack freezer well, cover and let it ripen two or
three hours if possible.--Mrs. C. H. McKay.

MARYLAND ICE.--Two quarts ripe strawberries mashed with four cups
sugar. Stand one hour and squeeze out the juice through a sieve or
cheese cloth. Add two quarts of water and freeze. Remove water from
freezer when ice is half frozen, pack, and let it stand twenty minutes.
Then scoop out the center; leave wall intact. Make a filling of one
pint of cream, one half cup sugar, one teaspoon flavoring beaten and
whipped until stiff. Add one half cup of chopped or rolled nuts. Fill
the cavity in the strawberry ice with this mixture. Repack the freezer
and let it ripen four or more hours. When ready to serve, remove
freezer can, wrap it in a cloth dipped in boiling water, let stand one
minute when the mould of ice cream will slip out easily onto the
serving platter. Serve in thick slices.--Mrs. C. H. McKay.

MOUSSE.--(Without cream.) Rub one quart of berries through a sieve, add
one cupful of powdered sugar, one ounce of dissolved gelatine, and the
whites of five eggs beaten stiff. Put in a mold and pack in ice and
salt for three or four hours.--Mrs. C. H. McKay. (Editorial Note.--The
above recipes were demonstrated by Mrs. McKay in her paper on "Ice
Cream, Ices and Frozen Dainties" at Domestic Science club.)

VANILLA ICE CREAM.--One quart thick cream, seven tablespoons of sugar,
one half of a vanilla bean. Cut bean into halves, scrape out seeds and
mix with sugar. Add sugar to half of the cream, and put in the balance
of the bean. Heat and dissolve sugar in hot cream. Remove from fire,
strain and cool. Add remaining cream and freeze. The flavor of the bean
makes delicious ice cream but of course good vanilla extract may be
substituted. Use a tablespoon of extract. Plain ice cream is nice
served with hot chocolate caramel sauce or with maple sauce and chopped
nuts.--Mrs. Whitehead.

CHOCOLATE CARAMEL SAUCE.--One and one half cups brown sugar, one half
cu