Drain the juice off one can of cherries and thicken it with 1 heaping tablespoon of corn starch. Return to the cherries adding one cupful of sugar. Line a deep pie tin with a rich puff paste; pour the prepared cherries into this and bake. Beat the whites of 4 eggs to a stiff froth, add 3 tablespoonfuls of sugar, ½ cup chopped nuts; spread over the top and return to the oven and brown as slowly as possible.
To 3 gills fruit juice, add 10 ounces crushed sugar, the juice of 1 lemon and 1½ pints cream. Whisk till thick and serve in little glasses.
Fill a dish with slices of bananas, oranges, pineapple and white grapes, or any fruit desired. Make a jelly of 1 package of gelatine, 1 pint, cold water, juice of 2 lemons and enough pineapple juice to flavor it. Let stand 1 hour, then add 2 pints of sugar, 2 pints boiling water, strain over the fruit, let it get cold and serve with whipped cream.
Squeeze a dozen lemons, make the juice quite thick with white sugar, stir into it very slowly, 3 quarts of cream and freeze. Orange ice cream is prepared in the same way, using less sugar.
Rub 1 pint ripe strawberries through a sieve, add 1 pint cream, 4 ounces powdered sugar. Freeze.
To one 10c box jello, take 1½ pints of boiling water, stir until dissolved and let stand until nearly-cool; add 3 sliced bananas and 2 oranges, or any kind of fruit, but this is most preferable with strawberry-flavor. Very nice served with whipped cream.
Soak 1 box of gelatine in ½ pint of cold water 20 minutes; add 1 quart of boiling water, the juice of 2 lemons and sugar to taste; peel and cut into cubes 2 large oranges, 2 bananas and a few candied cherries; mix all together, pour into a mould, set on ice until it hardens; to be eaten plain or with whipped cream as a dressing.
Pick over 2 quarts strawberries, squeeze through a cullender, add 2 teacups sugar, when the sugar is dissolved add 3 tablespoons gelatine, previously soaked in ½ cup tepid water. Place it on ice, stir it smooth and when it begins to set stir in 1 pint of cream, whipped, form into moulds and serve with whole strawberries around it.
Boil 1½ cups sugar in 1 quart of water, skimming when necessary; when cold add juice of ½ dozen oranges; steep the rinds in a little water and strain into the rest; add the rind and juice of one lemon.
Strain into freezer and freeze.
One and one-half pounds prunes cooked, seed, chop fine, add 1 tablespoon sugar, whites of 2 eggs beaten to a froth, add to the prunes, stir well, bake 10 minutes, then frost and brown in the oven. Serve cold with sweet cream.
Grate, sweeten and freeze well-flavored apples, pears, peaches or quinces. Canned fruit may be mashed and prepared in the same way.