"She was so skilled and perfect in the art, that everything her fairy fingers touched, seemed like Ambrosia; fit for the gods.

Orange Sherbet

Juice of one dozen oranges, half dozen lemons, strain, add 4 cups sugar, 2 quarts water, freeze; just before it is frozen stiff add the whites of two well-beaten eggs.

Lemon Ice

Juice of six lemons and grated rind of two, 2 cups sugar, 2 quarts water and the beaten whites of 4 eggs, freeze.

Milk Sherbet

Juice of 4 lemons, 3 cups sugar, thoroughly beat these before adding 3 pints of milk, freeze immediately.

Pineapple Ice

Dissolve 2 tablespoons gelatine in pint warm water, add 1 pound sugar, 3 pints water, 1 teacup shredded pineapple and juice of 4 lemons. Stir all together and freeze.

Lemon Cream

One and one-half cups boiling water, stir 2 tablespoons corn starch, wet with water and juice of 1 large lemon, add the beaten yolks of 3 eggs, 1 cup of sugar, boil five minutes, stirring all the time, then stir in the whites beaten stiff, form into small glasses and serve cold with whipped cream on top of each glass. This is a dainty dish.

Tyfosa Dessert

One pint tyfosa put in dish, pour on 1 quart boiling water, enough of any kind of nuts to make a layer, and sliced bananas; let cool and serve.

Raisin Sandwich

Finely chopped seeded raisins and English walnut meats mixed with the well-beaten white of an egg, slightly seasoned and flavored with a tiny bit of vanilla. Figs used in place of raisins will afford a variety. No sugar should be used with them. Use equal portions of fruit and nuts.

Orange Float

One quart water, 4 tablespoons corn starch, 1 cup sugar, cook, add the juice of two or three lemons; pour this over five sliced oranges, beat the whites of two eggs, with a very little sugar, put on top; serve with whipped cream.

Grape Juice Frappe

Boil 1 quart water, 2 cups sugar ten minutes, strain into can or freezer, when cold add 3 cups grape juice, the juice of 2 lemons, pack freezer, when half frozen remove dasher, set aside until time to serve.

Charlotte Russe

1-3 box gelatine dissolved in cup milk, set in hot water until warm, 4 tablespoons powdered sugar, whites of 2 eggs beaten stiff, teaspoon vanilla. Whip 1 pint cream, add gelatine, stir all together. Pour into mould lined with lady fingers and set on ice.

Ice Cream

Two quarts milk, let come to a boil, 2 cups sugar, 2 eggs, 1 tablespoon flour, 2 tablespoons starch; beat all together and pour into the hot milk; let it cook a little longer, cool and put in a pint of cream; flavor to taste. Freeze.

Pineapple Ice

One pint lemon juice, 1 quart sugar, 1 quart water, 1 quart grated pineapple. After it begins to freeze put in the whites of eight eggs beaten to a stiff froth.

Iced Chocolate

Put one heaping teaspoon cocoa to each half pint boiling water in double boiler, mix, cook five minutes, sweeten, remove from fire, when cold add half cup good cream, beat the whole until light, fill glasses half full cracked ice, pour over cocoa and serve.