ld with the frozen chocolate (the remainder
of the whipped cream should have been kept in cracked ice and salt, so
as to be ice cold); fill up the centre of the mould with the cream,
cover tight, and bury in salt and ice.

_Ice-Creams and Ices._--There are so many ways of making ice-cream, that
all one can do is to indicate the one or two best, and certainly the
_very_ best is the simplest, and there is no dessert so easy to prepare
in hot weather as this, since there is no work over the fire. The only
trouble is breaking the ice and turning the machine for some twenty
minutes, which can be done by a child.

_Simplest Fruit Ice-Cream._--Mash two pounds of strawberries or
raspberries, put to them half a pound of powdered sugar, and let them
remain in a cold place two or three hours, so that the juice may run;
then, strain the juice to a quart of thick sweet cream and another half
pound of sugar, with the juice of half a lemon; stir, and pour cream and
fruit juice into the freezer, which must be packed with ice and
rock-salt in about equal quantities, the ice being broken quite small.
Let the cream remain standing in the freezer a few minutes before you
begin to turn; then freeze, letting off the water, and filling anew with
ice and salt if necessary. Stir the cream down as it forms, and keep on
turning five or ten minutes after it is actually necessary. This extra
working insures that extreme smoothness characteristic of Italian and
French ice-cream. If you are not expert in freezing, be satisfied not to
pack your cream in a mould for the first few times. Take out the paddle
of the freezer, press the ice compactly down in the freezer, cover, and
see that the ice and salt are sufficient and free from water. In two
hours you can turn the ice out of the freezer in a round column or loaf
that will be quite as sightly as the oblong square one frequently gets
from the caterer. Many people think that simply freezing the pure cream
produces the loose, frothy cream found at inferior confectioners', but
this is not the case; pure cream frozen results in a firm smooth mass
which cuts like butter.

I have given the formula for raspberry and strawberry cream only, but
any fruit juice may be substituted, varying the quantity of sugar as
required.

When it is desirable to freeze the fruit in the cream instead of the
juice, it must not be added until the cream is frozen. Stir in
raspberries, strawberries, chopped pineapple, banana,