uch!"

"This cream is going to be so good that you will want three yourself,"
laughed Mother Blair. "Now, Jack, this rule is for you. Some cooks think
that all you have to do in packing a freezer is to put in layers of
broken ice and salt, and then turn the handle; but there is a right way
to do it, and if you follow this, you will find the cream will freeze
ever so much more quickly than if you are careless in packing."

PACKING A FREEZER

2 large bowlfuls of broken ice.
1 bowlful of coarse salt.

Put the ice in a strong bag and pound with a mallet till it is
evenly broken into bits the size of an egg. Put the ice in a pail
till you have a quantity broken, and then measure; add the salt
quickly to the ice and stir it well; then put the empty ice cream
tin in the freezer with the cover on, and fasten on the top and
handle. Pack the ice all around the tin tightly till it is even
with the top. Then stand it away, covered with a piece of carpet
or blanket, in a dark, cool place, for half an hour. There should
be a thick coating of frost all over the inside when the cream is
put in.

While Jack was working in the laundry, Mildred and Brownie were reading
the receipt their mother gave them, and getting out the spoons and sugar
and other things they would need.

"Are the berries washed?" asked Mother Blair. "Yes, I see they are; now,
Brownie, you may put half of them at a time into this big bowl, and
crush them with the wooden potato-masher till they are all juicy. And,
Mildred, here is the rule for making one quart of plain white ice-cream;
all you have to do is to add any kind of fruit or flavoring to this, and
you can change it into whatever you want."

"Just like a fairy's receipt!" said Brownie.

"Exactly!" said their mother. "Now, Mildred, multiply this rule by
five."

PLAIN ICE-CREAM

3 cups of milk.
1 cup of sugar.
1 cup of cream.
Flavoring.

Put the cream, milk and sugar in a saucepan on the fire, and stir
till the sugar is melted and the milk steams, but does not boil.
Take it off and beat with the egg beater till it is cold; add the
flavoring and freeze.

FRUIT ICE-CREAM

1 quart of fruit, or enough to make a cupful of juice.
1 small cup of sugar.

Mash the fruit, rub it through a sieve, add the sugar, and stir
into the cream just before putting it into the freezer.

"You see what an easy rule t