Corn Bread.— One pint of corn meal, ½ cup of flour, 1 teaspoonful baking powder, 1 egg, ½ teaspoonful salt, 1½ tablespoonful sugar, 1 cup milk. Mix all together and bake in a well-buttered square tin pan. This bread should be about 1½ inch thick when done.
[ FROZEN DESSERTS.]
Mignon Cream.— One pint milk, the yolks of 4 eggs, ½ cupful cream, 1 cupful sugar, 1 teaspoonful vanilla sugar. Place a small pan with 3 tablespoonfuls of the sugar over the fire, stir until it melts and turns light brown, then add ¼ cup hot water, let it boil to a thin syrup and add it to the milk; add the yolks, sugar, and vanilla, mix well and freeze.
Malborn Cream.— Cut ½ pound candied fruit into small pieces, place it in a bowl with ½ gill of sherry wine, then place a double boiler with ½ pint of milk, the yolks of 2 eggs, and ¾ cup of sugar over the fire, stir until just about to boil, remove instantly, and when cold add ½ pint of cream, 1½ tablespoonful best rum, put the cream in a freezer, and freeze till nearly stiff, then add the candied fruit; continue the freezing till firm.
Banana Ice Cream.— Remove the peel from 6 ripe bananas and mash them fine, mix 1 pint of cream with ½ pint milk, 1 cup of sugar, and 2 teaspoonfuls vanilla; put the cream into the freezer, and freeze till it begins to thicken, then add the bananas, and freeze till firm.
Frozen Caramel Cream.— Put in a double boiler 1 cup milk, 1 cup cream, ¾ cup sugar, and the yolks of 3 eggs; beat well, then place over the fire, and stir till nearly boiling; when cold, add this slowly to the 3 beaten whites while stirring constantly; put 3 tablespoonfuls sugar over the fire, stir till it turns yellow, add a little water, boil to a syrup. When cold, add it to the cream, and freeze. In place of caramel, 1 teaspoonful vanilla extract may be added.
Ice Cream without Milk or Cream.— One pint water, 1 ounce butter, the yolks of 3 eggs, 1 cup of sugar, the peel of ½ lemon, and ½ tablespoonful lemon juice; beat 3 whites to a stiff froth; wash the butter several times, stir sugar and yolks to a cream, add the water and butter, place it in a double boiler, stir till nearly boiling; remove, and when cold add the whites, then freeze.
Lemon Sherbet.— The juice of 4 lemons and 1 orange, 2½ cups sugar, 1 quart water; boil sugar and water to a syrup; when cold add the lemon and orange juice and freeze; add last 1 or 2 beaten white of eggs, mix, and serve.
Strawberry Sherbet.— Put the juice of 1 lemon over 1 quart of mashed strawberries; boil 1 quart water with 2 cups sugar, pour it over the strawberries, and when cold rub them through a sieve, then freeze; add last the white of 1 beaten egg, mix, and serve.
Coffee Frappe.— Boil 1 quart water with ½ cup sugar, add 4 ounces fine-ground coffee, cover and set on side of the stove 10 minutes; then strain, and when cold add the white of 1 egg; then freeze, and serve in glasses with whipped cream on top.