Caramel Ice Cream

One quart heavy cream, 1/2 pint milk, 1 1/3 cups sugar, 1 tablespoon vanilla and pinch of salt. Heat iron spider hot and wipe clean. Melt 1/2 the dry sugar in the spider, stirring with knife until all is melted. Have milk hot in double boiler and pour melted sugar into it immediately. As the milk is not as hot as the sugar the latter hardens somewhat and should be allowed to remain in the boiler until melted again. Strain the caramel and milk through cheesecloth into the can of the freezer and set away to cool. When cold add cream, balance of sugar and flavoring and freeze.

Currant Ice

Four cups water, 1 1/2 cups sugar, 2 cups currant juice. Make a syrup by boiling sugar and water 20 minutes, cool, pour over the mashed fruit and squeeze through double cheesecloth and freeze.

Three Of A Kind Ice

Three oranges, 3 cups sugar, 3 lemons, 3 cups water, 3 bananas. Wash the bananas, add juice of the oranges and lemons, then the sugar and water and stir thoroughly. Freeze as ordinary ice cream. - E. McC.

Frozen Chocolate Souffle

Two egg yolks, 1/4 teaspoon salt, rind and juice 1 lemon, 2 egg whites, 4 tablespoons sherry wine, 2 ounces chocolate melted, 1/2 cup sugar, 1/2 cup cream. Cook first five ingredients until mixture thickens; add beaten whites, chocolate and cream beaten until thick. Pour into serving dish and pack in equal parts of ice and salt. Let stand 3 hours. - Mrs. C. S. M.

Frozen Bananas

One dozen bananas mashed smooth. Bring 1 pint sugar and 1 pint water to a boiling point. When cold add bananas with juice of 1 orange and 1 lemon. Turn slowly in freezer until mushy. Stir in lastly 1 pint whipped cream. Pack in ice and set aside for 2 hours. - Mrs. C. L. P.

Frozen Pudding

One quart cream, whip stiff. Divide in 3 parts. Leave 1 white, color 1 pink with tablet that comes in gelatine; add chocolate to 1. Sweeten to taste. Flavor with vanilla. Roll y± pound stale macaroons fine. Take 5-pound lard pail, wet in cold water, put white cream in bottom, sprinkle layer of macaroons, then chocolate cream, layer of macaroons, then pink cream. Pack in ice cream freezer. Let stand 5 hours. Remove from bucket by placing in warm water a moment. Serve with sponge cake. Pretty easy to make and delicious. - A. L. B.

Frozen Cantaloupe

One ripe lucious cantaloupe. Cut in tiny cubes. Sprinkle with a little sugar and pinch of salt. Stand in freezer 1 hour. - Mrs. C. L. P.

Peach Parfait

One pint whipped cream, 2 cups yellow peach pulp, 4 cups water and 2 cups sugar, 1 tablespoon lemon juice, or more to taste. Boil water and sugar 20 minutes. Cool and add fruit pulp and lemon juice. Freeze, and when frozen remove the dasher and beat in the whipped cream, being careful not to allow the cream to hit the sides of the can as it will freeze in flakes. A better way is to remove the can from ice and then repack, letting it stand an hour or two. Strawberries, raspberries, pineapple and any other fruit available for ices are nice in this way. - Mrs. Cornell.