"And like the snow falls on the river, a moment white; then melts forever." - Burns.

Lemon Ice Cream

2 cups sugar

Juice and grated rind 3 lemons

1 quart cream and milk in even proportions 1 tablespoon gelatine

Let juice of lemons and sugar stand 1 hour. Dissolve gelatine in a little of this mixture and then in a little hot water. Put gelatine into milk; mix together and freeze immediately. - Mrs. Robert H. Gault

Pistachio Ice Cream

Heat - 1 quart milk 1 cup whipping cream 1 cup sugar 1 tablespoon vanilla

1 scant teaspoon almond extract to a lukewarm temperature

Stir in 1 junket tablet, crushed and dissolved in 1 tablespoon cold water and let stand in a warm place, undisturbed until the milk jellies; then cool and freeze in usual manner.

Frozen Pudding

1 pint rich milk scalded in a double boiler and pour over yolks of 6 eggs, which have been well beaten. Stir into this mixture 1/2 lb. powdered sugar. Scald again and add 1 pint cream and 1 tablespoon vanilla, put aside to cool. Partly freeze, then add cherries which have been soaked in rum over night, also 1 cup nuts chopped fine and a few macaroons. Freeze and pack in mold.

Sauce

Make a syrup; 2 cups brown sugar to 1 cup water. When cold add 1 tablespoon rum. - Mrs. W. H. Hill

Collins' Cream

Cut 1/2 lb. marshmallows into small pieces and soften in a double boiler. Whip 1 1/2 cups cream; add 1/2 cup powdered sugar, 1/2 cup blanched almonds, minced; a dash of salt, the softened marshmallows, and 2 tablespoons rich pineapple juice. Now put in jar on ice until ready to serve. Serve in glasses with tiny angelica shamrock leaves and bits of green candy mints. - Mrs. Dakin

Tortoni A Frozen Dessert

1 pint cream

1 dozen macaroons

3/4 cup sugar

3/4 cup water 3 eggs

This recipe will make 3 pints of cream, and is to be packed, like mousse, in ice and salt.

Boil sugar and water until it threads. Beat the eggs, yolks and whites separately, until very light, mix together, then add hot syrup gradually, beating with the egg beater until it is cool, thick and creamy. Add 1 tablespoon vanilla and when ready to freeze, 1 pint cream whipped stiff. Bring the macaroons to a crisp brown in the the oven and when cool roll fine and sift. Then mix the macaroon dust with the other ingredients. Put in the mould and fasten cover on securely, pack in ice and salt and let stand for 4 hours. A little sherry for flavoring can be added if desired. - F. M. Barnhart

Frozen Apricots

1 quart can apricots

2 tablespoons gelatine

1 cup sugar 1 pint cream

Drain the apricots and cut them up with a silver knife, add sugar to the syrup and enough water to make 11/2 pints. Boil 5 minutes, skim carefully, add gelatine to the apricots. Let cool and put in freezer. When nearly frozen add whipped cream and let stand several hours.

- Mrs. Dakin

Frozen Coffee Custard

1/2 pint cold coffee, strong 1 pint whipping cream 1 cup sugar

1 pint milk 4 eggs

Scald the milk in double boiler; beat eggs and sugar together until light. Add to the hot milk; stir over the fire for a few minutes, then let cool. Stir in the whipped cream and coffee and freeze.

Coffee Puff

1 pint cream

2/3 cup powdered sugar

1/2 cup strong coffee

3 teaspoons extract of coffee

Beat cream, add sugar slowly, then beat in the coffee. Pour into moulds, pack in ice and salt for 3 hours.

Chilled Red Raspberry Peaches

7 boxes red raspberries 12 large ripe peaches

Sugar to taste

Mash berries, strain through a cloth and sweeten. Peel carefully the peaches, leave them whole and put in crock and cover with the raspberry juice; keep on ice 24 hours. Serve with whipped cream.

Maple Bisque

Cook 4 beaten egg yolks with 1 cup thick maple syrup until boiling, stirring constantly. Strain and cool. Beat 1 pint thick cream; add to that beaten whites 4 eggs; add the cooked syrup and beat until whole mixture is light. Pour in mould and freeze 4 hours. Cover with macaroon crumbs when served.

Maple Mousse

Beat yolks of 4 eggs with 1 cup maple syrup, put in double boiler and boil thick like custard. Beat 4 whites stiff and then beat them into 1 quart whipped cream. When the custard is cool, beat it into the cream and then freeze.

Fruit Sherbet

3 cups water

3 cups powdered sugar

3 oranges

3 lemons

3 bananas

3 tablespoons grated pineapple

Dissolve sugar in boiling water, when cold add juice of oranges, lemons, and grated pineapple. Mash the bananas; add to the other ingredients and freeze.

- Mrs. Armsby

Mint Sherbet

2 tablespoons chopped mint (very fine)

2 lemons

3 oranges

2 cups sugar

1 cup water

White 1 egg

1 cup whipped cream

Soak the mint leaves and grated rind of the lemons in the orange and lemon juice for 1/2 hour. Boil sugar and water together 5 minutes, then pour at once on other ingredients, when cold strain into freezer and add white of egg beaten stiff; also the cream.

Grape Ice

1/2 basket Concord grapes 3 oranges

1 cup cold sterile water 1 cup sugar

To make 1 quart of the ice take juice of 3 oranges, 1 lemon and 1 pint grape juice. Add 1 cup water, 1 cup sugar; pack and freeze in usual way. This makes a deep grape colored ice. The beaten white of 1 egg may be added if desired. - Mrs. Scott