Apricot Sherbet

Run through sieve: 1 Can apricots, 3 or 4 lemons and 3 or 4 oranges; boil 1 quart sugar in 1 quart water. Add beaten whites of 2 eggs and when partly frozen add 1 pint of cream. This makes 1 gallon. Mrs. H. P. Barnes.

Cranberry Ice

2 Quarts of cranberries cooked and put through the colander. Juice 2 lemons and 4 oranges. Enough water to make 3 quarts, add sugar to taste, whites 2 eggs beaten stiff and put in when nearly frozen. Mrs. R. F. Brown.

Five Frozen Threes

Juice of 3 oranges, 3 lemons, 3 bananas, 3 cups sugar and 3 cups water. Make syrup of sugar and water and let cool. Put bananas through sieve. Use the grated rind of

1 orange. Add enough water to make 1 gallon.

Mrs. D. B. Harvey.

Grape Sherbet

Make a syrup of 3/4 pint sugar and 1 pint water. When cool add 1 pint grape juice, 1 tablespoon each orange and lemon juice. When partly frozen add the beaten whites of

2 eggs. Mrs. D. A. Lehman.

Ice Cream

5 Eggs, 1 pint sugar, 11/2 pints milk. Make into a thick custard in double boiler, strain through coarse cloth, add 1 quart cream, whipped, flavor to taste.

Mrs. Grace M. Baker.

Milk Sherbet

1 Quart sweet milk, 2 cups sugar, juice 2 lemons and 2 oranges. Dissolve sugar in milk and half freeze, add juices and finish. Pack well and let stand 2 hours. Makes 1/2 gallon. Mrs. G. B. Rice.

Maple Nut Ice Cream

1 Cup maple syrup, 1/3 cup sugar, 2 1/2 cups milk, 3 eggs well beaten, 1 cup nuts (chopped fine), 1 1/2 cups heavy cream. Mix thoroughly and freeze in 3 parts ice to 1 of salt.

Mrs. C. E. Combe.

Orange Sherbet

3 Oranges, 1 lemon, grated rind and juice of each. Dissolve 2 1/2 cups sugar in the juice. Beat 1 egg and 1 pint cream, add 1 quart milk, mix and freeze.

Mrs. M. S. Coleman.

Pineapple Sherbet

1 gallon water, 3 cups sugar, 7 tablespoons flour, juice 4 or 5 lemons, 1 large can sliced pineapple. Mix flour and sugar thoroughly, add to water and boil until done. Cool and add pineapple cut very fine, mixed with lemon and pineapple juices. Freeze and pack. Mrs. Will Ferrell.

Fruit Mousse

Sprinkle any fruit with sugar and let stand until sugar is dissolved and 1 pint of juice is drawn off. Mash and strain. Soak 1/4 box gelatine in J cup cold water 20 minutes. Pack mold in ice and salt, whip 1 pint cream. Dissolve gelatine in 1/4 cup boiling water and strain into juice. Set all in a pan of ice, stir constantly and as it begins to thicken stir in whipped cream. When well mixed pour into molds, cover and let stand 3 hours. Mrs. D. A. Lehman.

Maple Mousse

Beat yolks 4 eggs and pour over them 1 cup hot maple syrup. Let cook a little and after cooling beat with an egg beater until double in bulk. In the meantime whip 1 pint cream and fold into the other mixture and pack in freezer.

Mrs. M. S. Coleman.

Strawberry Mousse

1 Cup well mashed strawberries, 1 cup granulated sugar, white 1 egg. Beat all together until it stands, then chill.

Mrs. Fred Baumer.

Hot Chocolate For Ice Cream

Let 2 1/2 cups sugar and 3 1/2 cups water boil 5 minutes, moisten 2 tablespoons cornstarch and stir into boiling syrup and cook 2 or 3 minutes. Melt 5 squares Baker's chocolate, grated, by pouring into the hot syrup and put on the back of the stove, where it will keep hot but not cook. Pour over cream just before serving. Mrs. D. B. HARVEY.

Maplenut Blanc-Mange

1 quart sweet milk (cream taken off). 1 egg well beaten. Caramelize 3/4 cup white sugar.

1/4 cup white sugar.

1/4 cup cornstarch.

1/4 teaspoon salt. Mix dry ingredients and dissolve in little milk. Put all together in double boiler and stir constantly till begins to thicken, cook 45 minutes. Add 1 cup black walnut meats when you take from fire. Chill and serve with whipped cream.