Vanilla Souffle

One-half cup sugar, one-half cup cold water. Boil together till syrup forms a soft ball in cold water. Pour syrup slowly over stiffly beaten whites of three eggs; beat as for icing. When cold, add one pint cream, whipped stiff; flavor to suit your taste, put in freezer, pack in salt and ice and set away to freeze.

Mrs. F. D. Yeaton.

Maple Mousse

One pint whipped cream, six eggs (separated), one cup maple syrup, one cup chopped walnuts or cherries; pack in ice four hours. Cook yolks of eggs and syrup until very thick, stirring constantly; when cold add whipped cream, then beaten whites, then nuts or cherries and pack. Mrs. Fred W. Lamb.

Lemon Ice

Make a strong lemonade and freeze. For a sherbet add the well-beaten whites of two eggs, after freezing has started. A tablespoon of gelatine dissolved in one-half cup of cold water may be added in place of egg.

Cherry Ice

Two pounds cherries, one and one-half pounds sugar, one quart water. Boil together and press through sieve. Add juice of one lemon and tablespoon of gelatine dissolved in water; freeze.

Milk Sherbet

Two quarts rich milk, one pint cream, one quart sugar. Mix well and partly freeze. Then add the beaten whites of two eggs and the juice of four lemons. Freeze very hard. This makes one gallon and is delicious.

G. R. Chacey.

Orange Sherbet

One and one-half pints sugar, three pints water, juice of ten lemons. Boil sugar and water for twenty-five minutes; add lemon juice and strain; freeze.