"Glittering squares of colored ice, sweetened with syrup, tintured with spice, creams and cordials and sugared dates, Syrian apples, Ott-man quinces. Lime and citrons and apricots that are known to Eastern princes. And all that the curious palate could wish pass in and out of the Cedarn doors." - T. B. Aldrich.

Apricot Ice

Four cups white sugar, one quart water (boiling), One can apricots (put through a sieve), juice of one lemon. When syrup is cold add fruit and freeze. - Mrs. Jesse Boyce, Flagstaff, Ariz.

Lemon Water-Ice

Juice of four lemons, small can pineapple shredded, one and one-half cups sugar, two quarts water, whites of four eggs beaten stiff. Freeze. - Mrs. VanZaudt, San Pedro, Calif.

Lemon Ice

Boil one pint granulated sugar, one quart water, let it get cold, add juice of four lemons, juice of one orange. Freeze. When nearly frozen add whites of two eggs well beaten and finish freezing. - Mrs. J. E. Merritt, Manistee, Mich.

Orange Ice

Five oranges, five cups sugar boiled to syrup, two tablespoons gelatine, whites of three eggs. Water enough to nearly fill gallon freezer. - Mrs. McDonald Robinson, Williams, Ariz.

Orange Ice

One quart orange juice, one quart water, three cups sugar, one-half box gelatine, (soaked in one cup water fifteen minutes). When dissolved add fruit juice and freeze. - Mrs. W. Patterson, Williams, Ariz.

Frozen Cheese Balls With Figs

Mash two good sized cream cheeses, and beat them with half a cup of whipped cream till it is smooth. Season with salt and pepper, or sweeten with sugar. Put into a pail or mould in small balls, bury in ice and salt four hours. Serve with a preserved fig placed on top of round ball, or shape to suit. - Mrs. Barney, Williams, Ariz.

Pineapple Ice

One can grated pineapple, juice of three lemons, one quart of cold water, one egg, three cups of sugar. Freeze. - Mrs. W. Patterson, Williams, Ariz.

Pineapple Bisque

Beat the yolks of four eggs with one cup of pulverized sugar, add one pint of whipped cream - stir well until very light. Then add one small can of shredded pineapple. Mix well with a small glass of canned currant juice. Freeze and serve in sherbet glasses. Garnish top of each glass with halved grapes. - Mrs. Dermont, Williams, Ariz.

Raspberry Ice

Two cups water, one cup sugar, juice of lemon, one can red raspberries, boil sugar and water ten minutes. Let cool, then add to juice, strain and freeze. - Mrs. J. Salzman, Los Angeles, Calif.

Three Fruit Ice

Three oranges, three lemons, one-half can peaches, three cups sugar, one cup water boiled to syrup. Fill gallon freezer half full, adding little water. When half frozen add one quart thick cream and freeze. - Mrs. MacDonald Robinson Williams, Ariz.

Herbert's Fruit Ice

Put one pound of granulated sugar and one pint of water over the fire, bring to boil, skim and strain. When cold add one cupful strawberry juice, the juice o fone lemon, three tablespoonfuls of orange juice. Freeze. - Mrs. H. C. Sanders, Williams, Ariz.