S14 PEUITS AND HOvV TO TTSE THEM. 



pulp of a pint can of apricots, or twice as mucli fresh fruiti 

 which becomes reduced in quantity by peeling and mash- 

 ing. 



Banana Cream, No. 1.— Peel and mash half a dozen 

 large, ripe bananas, making them perfectly uniform and 

 smooth. Beat them into a quart and a half of cream, cus- 

 tard, or Alderney new milk, and freeze. 



Sanana Cream, No, 2.— One pint of sugar, one pint of 

 water; boil twenty minutes. Ten grated bananas; to the 

 bananas add the yolks of five eggs, w ell 1 eaten. Stir this 

 into the boiling syrup, and boil six minutes. Remove from 

 the fire. Stir in one quart of cream. When C3ol, freeze. 



Banana Cream, No. 3.— Into half a gaUon of rich, 

 sweetened Alderney milk or cream stir four sliced bananas, 

 and freeze. 



Cocoanut Cream. —Use one grated cocoanut to every 

 quart of prepared milk or cream, also the unbeaten yolks 

 of vwo eggs. Flavor with orange, and freeze. 



Liemon Ice-cream, No. 1.— (Mrs. Parker.) Mix three 

 tablespoonfuls of corn-starch with two of unsalted butter, 

 and dissolve! in half a gallon of newmilk; add two well -beat- 

 en eggs, tweeten, flavor witli lemon extract, and freeze. 



Liemon Ice-Cream, No. 2.- (Ruth Hall.) Heat a 

 quart of milk in a kettle of iiot water; when it boils stir in 

 three-fourths of a pound of sugar beaten with the yolks of 

 four ejigs. Cook till it resembles a thin cream, stir in care- 

 fully one tablespoonful of extract of lemon, and the same 

 quantity of dissolved gelatine, and freeze. 



Liemon Ice-Cream, No. 3.— (Mrs. Rorer.) Mix togeth- 

 er nine ounces of sugar, the juieeof two lemons, oneoi-ange 

 and the grated rind of three lemryns, and stand in a cold 

 place one hour. Put one quart of cream in a farina boil- 

 er, and when scalding hot stand aside to cool. When cold 

 freeze. 



