Ice Cream In The Country

two quur-ts of frosh miJk - if a little oream bc added all the better. Stir well to keep from burning ; beat up tour to oigbt ufigs, according to conveuienoo, and pour tho scalding milk en the stirring well ; vhen cold, add sugar and tíavor to suit iho tusto : pour tho cold contenta into a deep tin pail or cnn, holding about three quarts, put on the covor and set in an ordinary wooden pail ; pound up tho ico to the bízO oí' hen's oggs nnd less, pack it aroiind th tin an, mixing in about one pint of salt ; paok this till it rfiaehes nearly the top of the eau containing the mixturo to be frozen, but be caroiúl nono enters it ; now move tho pail by ineanBof the bail, "iftingthe covor occasionally to scrapp off the l'rozim cream on tho inside, so that other portions may come in contact with the ïoezing surfact). Froni fiftoon to twenty minutes will be sufücient, and tho dish may bo enrved up at once, or set away without reir.oving from the wooden pail, in a cool place for soveral hours, coverod with u üannel cloth.