ICE CREAM

To one quart of cream or rich milk add a small teaspoonful of Sea Moss Farine, lace in a farina kettle and cook 20 minutes or until the Farine is issolved. Then cool it and prepare in the usual manner for ice cream and freeze it. To impart the flavor. of fruit add one gillof pure juice of any kind of fruit. By adding more Sea Moss Farine, cream may be made as solid as the famous ‘Philadelphia Ice Cream Bricks.”

LIGHT HOUSE PUDDINC.

Proceed as with Blanc Mange, with the addition of a cup of sugar well dissolved in the milk. When taken from the fire stir in two well beaten eggs and flavor with lemon or other flavors to suit, and when cold serve with cream, wine sauce or Sea Moss Farine Sauce.