Tutti Frutti

From " In the Kitchen."

A rich vanilla cream with candied cherries, raisins, currants and citron. The fruit must be added when the cream is nearly frozen.

An Excellent Dessert

Mrs. J. Young Scammon.

One can or twelve large peaches, two coffeecups of sugar, one pint of water and the whites of three eggs; break the peaches with and stir all the ingredients together; freeze the whole into a form ; beat the eggs to a froth.

Peaches A La Ude

From " In the Kitchen."

Make a syrup of a pound of sugar and half a pint of water; when boiled and skimmed place in it five or six large peaches peeled and halved with the blanched kernels. Let them boil gently until clear, being careful not to break them. Skim them from the syrup and leave them to drain. Squeeze the juice of six lemons and add to the syrup with gelatine, which has been soaked half an hour and melted over boiling water. It must be used in the proportion of one ounce to a quart of syrup; wet a mould, pour in the jelly to the depth of half an inch, and let it harden on the ice; then fill the mould with alternate layers of peaches and half formed jelly, and place on the ice. Do not disturb it until perfectly stiff.

Macedoine Of Fruit

From " In the Kitchen."

Wine jelly and fruit in alternate layers frozen together. The fruit may be of any and all sorts, and may be candied or preserved, or slices of pear, apple, etc.; may be boiled in syrup and then drained; the mould must be filled after the jelly has begun to form, but before it is stiff, and the first layer should be of jelly; when filled, place the mould in salt and ice prepared as for freezing ice cream ; cover closely, and let it remain several hours.