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

both sherbets and water ices in glasses. Vegetable gelatine is an improvement to ices, giving body to them. There is a great difference in freezers. Be sure to get a good one. The construction of the dasher has much to do with the texture of the cream. Those that freeze the quickest are not necessarily the best. Do not buy a small freezer: you can freeze a small quantity in a large freezer, but you cannot freeze a large quantity in a small freezer. =★ The “Laurel” Ice Cream= 2½ pts. heavy cream 2½ pts. whole milk 2 cups sugar 4 or 5 tablespns. pastry flour Stir the flour smooth with some of the cold milk and heat the remainder of the milk, with the cream and sugar, in a double boiler and when hot, set over the fire. Let it boil up quickly, stir in the flour and when boiling all through, return to the double boiler for a few minutes, beating well. Or, heat the milk and cream only in the double boiler and pour gradually, stirring, over the sugar and flour which have been mixed together. Return to boiler and cook for 10-15 m. Turn through a fine wire strainer into a large pan to cool quickly; stir while cooling. Do not take too large measures of flour. Any kind of cream may be made from this. Flavor with vanilla for vanilla cream, or tint pink and flavor with ¾-1 teaspn. of strawberry extract for strawberry cream, or with a few drops of rose, for rose cream. Tint green and flavor with almond and vanilla for pistachio cream, using only a few drops of almond to a teaspn. of vanilla. This may have a few shredded almonds stirred into the frozen cream. Sometimes sprinkle fresh grated cocoanut over each serving of cream, or the cocoanut may be stirred in as other flavorings are. A very pretty cream is one with citron and candied cherries cut into tiny pieces and added when the dasher is removed. We make a fruit and nut cream which is liked very much,