The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

work of digestion can be carried on; so it would be better to take ice cream and all ices by themselves rather than as a dessert. When ices are served for dessert, they should be eaten very slowly. Water ices, sherbets and frozen fruits, without large quantities of sugar, are invaluable in cases of fever. I am not going into the subject of ice cream exhaustively for there are plenty of books on that subject already, but will give you my own recipe which must be tried to be appreciated. The little flour in it gives it a smoothness and creaminess with one third to one half milk equal to all cream without it; and does not give the disagreeable flavor of corn starch; also, made by this method, the cream and milk are sterilized. Try the cream without any flavoring and see how delicious it is. Use wet snow instead of ice for freezing in the winter. It works even better and is less trouble. Beat the cream well with a wooden spoon after removing the dasher. Add fruit or nuts to cream when removing the dasher, so that they will not become hard as they would do if frozen with the cream. For freezing, have the ingredients cold. Have the ice very fine; the finer it is, the better the results. One-third as much rock salt should be at hand. The ice and salt may be mixed, or may be put around the freezer in the proportion of 3 inches of ice to 1 inch of salt. First, adjust the freezer, having the mixture to be frozen in the can. Fill not over ⅔ full to allow for expansion. Then pack with the ice and salt, turning the handle around once in a while during the operation, to keep the mixture from freezing to the sides of the can. Have a stick to pound the ice and salt down well around the can. Turn slowly at first to make a fine grain, then more rapidly as the cream thickens. Before removing the cover to take out the dasher,