Velvet Ice Cream

To make 1 gallon: Two quarts of cream, 1 quart of milk, 2 1/2 cups sugar, 1 package of Knox gelatine. Pour cream in the freezer. Dissolve sugar in heated milk and pour in gelatine previously soaked in four tablespoons cold water; stir to melt it. Let cool and lastly add flavoring extract. Put all together the very last moment when all is ready to freeze. 1/3 salt, 2/3 fine chopped ice. Pack two hours to ripen. (This is especially fine.)

Mrs. F. S. Clifton.

Apricot Ice

One quart apricot pulp, juice of 3 lemons, pinch of salt, 2 cups sugar, cold water to fill gallon freezer within two inches of top. Mrs. Seth Smith.

Pineapple Ice

Use small can grated pineapple, juice of 2 lemons, 1 1/2 cups sugar, pinch of salt. Add water to nearly fill half gallon freezer. Mix the ingredients and let stand several hours before freezing. This allows sugar to melt. Same proportions for strawberry; crush and put through sieve.

Mrs. Le Roy G. Smith.

Grape Juice Or Sweet Wine

Select thoroughly ripe grapes (I prefer concord or zin-fandel), wash and pick from stems, crush and cover with cold water as for jelly. Bring to the boiling point, strain through jelly bag and return juice to stove, adding 1/2 cup sugar to each gallon (you may leave out sugar) heat again to the boiling point and bottle or seal in boiling hot jars or bottles. If you use corks be sure to boil them.

Mrs. Le Roy G. Smith.

Rose Petal Conserve

Mix 2 cups of white sugar with 2 cups of water, place on stove and when it comes to a boil stir in 1 quart of rose petals. Let boil until it becomes a thick syrup. Remove and let cool, then spread on bread and serve as sandwiches with coffee. Any kind of rose petals may be used but do not mix them. Mrs. D. C. Amsden.

Nut Parfait

One pint whipped cream, whites of 3 or 4 eggs, 1/2 cup sugar, 1/4 cup water, 1 cup English walnuts, 1 tablespoon vanilla. Nuts to be slightly crisped in the oven, cooled and rolled with rolling pin instead of chopping them. Beat twice to stiff froth. Boil sugar and water same as for frosting and pour slowly on the beaten whites and beat until cool, add nuts, vanilla and whipped cream. Pack in 1 lb. baking powder cans in ice and rock salt and let stand 3 1/2 hours or more, if packed in one large can or freezer.

Mrs. F. J. Walker.

Cream Puffs

One-half cup butter melted in cup hot water, put in a small pan to boil; while boiling stir in 1 cup flour; take off and let cool; when cold stir in 3 eggs, one after the other, without beating. Drop on buttered tins and bake in a hot oven twenty or thirty minutes. Filling: One-half cup whipped cream, white of 1 egg beaten to a stiff froth, 1 tablespoon sugar, 1/2 teaspoon vanila. Mix well and fill puffs when cold. Mrs. R. D. Dewhirst.

Salted Almonds

Blanch almonds by boiling them for twenty minutes in 1 1/4 cups water in which is dissolved 1/2 cup salt. Remove skins and dry in towel by moving them around. Then fry in hot olive oil and butter (equal parts) till a pretty brown. Remove from hot fat and place on brown paper, changing paper occasionally, and sprinkle with fine salt.

Mrs. J. A. Moore.