HOW WE COOK IN TENNESSEE

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Philadelphia Ice Cream (Vanilla). — One-quarter box of Knox's Sparkling Gelatine, half a cup of cold milk, one quart of milk, one quart of cream, two cups of sugar, two tablespoon- fuls of vanilla extract. Soften the gelatine in the cold milk five minutes and dissolve in the quart of milk, scalded; add the sugar and when cold strain into the cream ; add the vanilla, and freeze. Part of the cream may be whipped and added to the ice cream when partly frozen.

Neapolitan Ice Cream (Vanilla). — One-fourth box of Knox's Sparkling Gelatine, two quarts of milk, three yolks of eggs, three cups of sugar, one quart of cream, three whites of eggs, three tablespoonfuls of vanilla extract. Soften the gelatine five minutes in a little of the cold milk. Sjcald the rest of the milk and cook in it the yolks of the eggs beaten with the sugar, until the mixture coats the spoon; add the gelatine and the cream and pass through a fine sieve ; when cold, add the extract and begin to freeze ; when partly frozen, add the whites of the eggs beaten stiff. When frozen, remove the dasher, beat thoroughly and pack closely in the can or in ice cream mold. If a mold be used, fill to overflowing, spread a piece of wrapping paper over the cream and press the cover down tight over it. Let stand an hour or more packed in four parts of ice to one of salt.

Chocolate Ice Cream. — For each quart of ice cream, melt one or two ounces of chocolate and stir into the hot mixture ; strain before freezing. Use either the recipe for Philadelphia or Nea- politan ice cream. Americans consider the formula for Phila-

HOW "WE COOK IN TENNESSEE.

delphia cream suitable for fruit ice cream, and that for Neapolitan ice cream better for chocolate, coffee and caramel ice cream. The French use fruit with either.

Vanilla Cream. — Put one teacup sugar and one cup flour, but- ter size of walnut in a bowl; break two eggs into this and stir well ; add one quart boiling milk and stir. Return to vessel and let boil till it has a bright look ; add the cold milk and one pint cream; if not sweet enough to taste add more sugar. Flavor with vanilla. — Mrs. John H. Freeman.

Maraschino Ice Cream. — Half gallon very thick cream ; three teacups sugar, one big bottle maraschino cherries, quarter pint Jamaica rum; put sugar, rum and cherry juice into cream; chop three-quarters of the cherries and add the cream ami freeze hard; serve in champagne glasses.

Marshmallow Ice Cream. — One dozen whites, one quart milk, one quart cream, one cup sugar, one pound marshmallows ; flavor with vanilla; boil milk, add eggs beaten with sugar, just before taking off. Add marshmallows and let dissolve, and the dust that is around them will thicken it. Let cool and add cream. Freeze and pack. Delightful. — Mrs. W. H. Wilson.

Chocolate-Marshmallow Ice Cream. — Take half gallon sweet cream, one pint sugar, three ounces chocolate, grated, half pound marshmallows, chopped fine, one pint new milk ; put the pint of milk into double boiler, and when hot, add the chocolate melted with half the sugar; when it thickens, take off and let it cool; then add the rest of the sugar; the cream whipped very stiff, and one teaspoon vanilla; chop marshmallows fine, and when cream begins to freeze add them and finish freezing.

Chocolate Cream (Without Eggs). — Half gallon milk, three tablespoons grated chocolate, one and one-half cups sugar, three tablespoons of corn starch or flour, added when milk begins to boil. In using cooked custard for cream it is more convenient to cook only one quart of the milk ; then add to the balance before it cools. — Mrs. J. R. Graves,