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Ice Cream (Every quart of cream mix six)

In every quart of cream mix six ounces of crushed white sugar, and flavor with extract of vanilla, strawberry, pineapple, lemon or other flavor you may like. Add the white of an egg, frothed. Mix the whole together by thoroughly beating it, and stir in an ice cream freezer, until fully congealed. Water Ice. Water ices are made by making a syrup of white sugar of the proper sweetness. Then add the fruit-juice, the whites of eggs, dilute and freeze in the ice cream freezer. A few trials will enable you to make it to your taste. Try the syrup of a strength, first, sufficient to bear up a fresh egg, so that a section of the egg the size of a ten-cent piece shows above the surface, and you will soon learn how to vary it.

XI. Candy-Making.

CANDY can, probably, be bought more cheaply than it can be made at home. Home-made candy, however, is pure. Candy sold at, or near, the price of sugar is not pure.