One quart cream beaten to a froth, whites of four eggs, one-half cup sugar beaten thoroughly together with the eggs, one cup sugar well beaten with the cream. Any desired flavoring. Freeze. - Mrs. W. Patterson, Williams, Ariz.

Hot Chocolate Sauce For Ice Cream

One one-half cups powdered sugar, butter size of egg, one-half cake chocolate, one cup cream, one teaspoon vanilla. Rub butter, sugar, and melted chocolate to a cream, boil six minutes, add vanilla, boil a few minutes longer, and strain. - Mrs. T. A. Barney, New Haven, Conn.

Cherry Ice Cream (No. 1)

Make a plain rich white cream, and flavor with cherry juice, which must be very rich and sweet. Freeze and serve in glasses, and over each one put a tablespoon finely chopped cherries. - J. W. Baylis, Williams, Ariz.

Maple Ice Cream

Two cups of maple syrup, yolks of eight eggs, two cups of cream, beat eggs well, add syrup, and boil twenty minutes, cool, add cream and freeze. - Miss Dempsey, Manistee, Mich.

Maple Ice Cream

One quart of cream, one cup of maple syrup, boil until it threads, yolks of three or four eggs, heat part of cream and pour over well beaten yolks, add hot syrup, and balance of cream, mix well and freeze at once. When partly frozen add vanilla (tablespoon or more) and whites of two eggs. Pour boiling water over shelled almonds, and set aside for a while, then blanch (take skins off) and set in a slow oven to brown a little. Watch closely, then break up with a knife, and serve on top of cream. - Mrs. Riley Wolcott, Winslow, Ariz.

Maple Ice Cream (For A Two Quart Freezer)

One quart cream, two eggs (beaten), one cup maple syrup, stir together and freeze. - Miss Lela Morrison, Los Angeles, Calif.

Moonshine

Juice and grated rind of one lemon, add four heaping table spoons sugar, and the yolks of four eggs, cook in double boiler stirring constantly until like jelly. Have the whites beaten stiff, add the mixture in double boiler to them and beat all together. Freeze. - Mrs. John L. Vanzandt, San Pedro, Calif.

Strawberry Ice Cream

Three quarts ripe strawberries mashed and put thru sieve, one pint of granulated sugar, let this stand two hours, then add one quart cream and freeze, (makes three quarts). - Mrs. W. Patterson, Williams, Ariz.

Strawberry Ice Cream

Put in the double boiler: One quart rich sweet milk. Let-it become very hot and add two cupfuls granulated sugar, one-quarter box dissolved gelatine, yolks four eggs well beaten. When scalding hot remove from the fire and cool, after which add one quart whipped cream, to this add two quarts nice ripe crushed sweetened berries. Freeze in the usual way. Serve in cantelope cups with small dice of the cantaloupe on top, with a very large ripe strawberry on the very top. - Mrs. Wm. F. Dermont, Williams, Ariz.

Vanilla Ice Cream

Place in the double boiler, one one-half quarts rich sweet milk, one-quarter box dissolved gelatine. Sweeten to taste. When scalding hot add three well beaten eggs, stirring constantly for two or three minutes. Remove from the fire and when cool add two quarts rich whipped cream. Flavor with vanilla, adding more sugar if necessary and freeze in the usual way. If desired mold in large mold or in smaller individual moulds. Serve plain or with chocolate - nut sauce. Corn starch loaf cake eaten with above is most palatable. - Mrs. Wm. F. Dermont, Williams, Ariz.