Fresh Fruit Ice.

Fill punch glasses half full with vanilla ice-cream. Crush strawberries and sweeten to taste with sugar sirup. Pour the fruit over the ice-cream, nearly filling the glass.

Maple Sauce for Ice-Cream

Put one pound of maple sugar, broken or rolled, one cup of thin cream, and two tablespoons of butter in a granite saucepan, and boil without stirring until it forms a soft, waxy ball when dropped in cold water. Keep the pan in another of hot water on the back of the stove until ready to serve. It will candy on the ice-cream like hot maple sirup on the snow in sugaring time.

Pineapple Sherbet.

One can of grated pineapple, one cup of sugar, juice of two lemons, one tablespoon of powdered gelatin, one quart of water or milk.

Cafe Frappe.

Dissolve three-fourths cup of sugar in a quart of coffee. Freeze soft, serve in glasses with whipped cream on top. Use about equal parts of salt and ice for freezing.

Grape Sherbet.

Chill a quart of rich milk in the freezer. Warm half a pint of Concord grape jelly; as it dissolves add half a cup of sugar. Mix with the milk and freeze. Or use one pint of grape juice with thin cream.

Frozen Mint.

Make a quart of lemon ice. To two tablespoons of water add one teaspoon of essence of peppermint, and stir into the ice, with enough spinach coloring to make it a delicate green; pack in a mold and bury in ice and salt; the mint is greatly improved by standing. Serve like a cordial, in small glasses.

Ice-Cream From Left-Overs.

A pint of boiled custard left from yesterday's dessert, a saucerful of canned pears, an equal quantity of some other fruit, and one-half cup of cream, sweetened and flavored, more if necessary may be frozen into a delicious dessert.

Many such combinations may be made from what happens to be on hand that will prove satisfactory enough to bear repetition.

Ice-Cream Croquettes.

Shape well-frozen cream by packing solidly into a small scoop, then roll the cream in crumbs of macaroons which have been rolled and softened.

Creamy Sauce For Puddings.

Rub one-half cup of butter until creamy. Gradually add one cup of powdered sugar and one-half cup of thick cream. Flavor as desired.

Fruit Sauce.

Blend one-half cup of butter and one cup of sugar, and gradually work in one-half cup of jelly or thick fruit juice.

Hard Sauce.

Pour one tablespoon of boiling water over one-half cup of butter, stir until creamy, and mix in one cup of granulated sugar. Flavor with nutmeg, or extract of lemon or mace. Serve in orange or lemon cups, or heap in a small dish.