Orange Ice

One and a half pts. sugar, three of water, the juice of eighteen oranges and two lemons. Boil sugar and water for half an hour. Strain the juice, add to sugar and water after it becomes lukewarm When cold freeze.

Mrs. C. L. Pioda.

Orange Water Ice

Make a strong lemonade very sweet and add the juice of nine oranges. Freeze.

Mrs. D. J. Spence.

Raspberry Water Ice

Press sufficient raspberries through a hair sieve to give three pts. juice; add one lb. pulverized white sugar and juice of one lemon. Freeze.

Mrs. A. A. Wetherill.

Lemon Water Iec

1 1/2 pts. of water, 1 lb. of powdered sugar, Juice of twelve lemons. Mix all together and freeze like ice cream.

Mrs. D. J. Spence.

Roman Punch

One qt. milk and one-half pt. sugar; put in freezer and when chilled (which will be when you get ice up to top of can), add juice of two lemons and freeze. When it begins to thicken add three tablespoonfuls of Jamaica rum and whites of two eggs; beat up thoroughly and put away to harden.

Mrs. G. B. Richmond.

Roman Punch

Make two quarts of lemonade, rich with pure juice lemon fruit; add one ta.blespoonful extract of lemon. Work well and freeze; just before serving, add. for each quart of ice one-half pint of brandy and one-half pint Jamaica rum. Mix well and serve in high glasses, as this makes what is called a semi or half ice. It is usually served at dinners as a coup demilieu.

Mrs. A. A. Wetherill.

Bananas Frozen

Peel one doz. bananas, slice crosswise very thin, and mash them smooth. Bring one pt. sugar and one pt. water to a, boil and when cold add bananas with the juice of one orange and one lemon. Put into freezer and turn slowly until mushy. Remove the beater and stir in lightly one pt. cream whipped. Pack and set aside for two hours.

Mrs. C. L. Pioda.

Cantaloupe Frozen

Choose one which is ripe and luscious. Cut pulp into tiny cubes and sprinkle with little sugar and little pinch of salt. Let stand in freezer one hour and serve heaped in a pretty dish'

Mrs. C. L. Pioda.

Frozen Pudding

1pt. cream,

1 1/2 doz. macaroons,

3 tablespoonfills powdered sugar,

2tablespoonfuls ground chocolate. Whip cream, add sugar and divide into three parts; to one portion add the chocolate which has been moistened with a little water, and stir until smooth; add enough pink coloring to second portion to give a delicate pink; flavor third portion with one teaspoonful vanilla. Roll macaroons, not too fine, and divide into three parts. Take a small lard can and put in first the pink cream and over this lay one portion of macaroons, next the white cream over which spread second layer of macaroons, then add the chocolate cream; cover the can and pack well with ice and salt as for ice cream; let stand four hours; when ready to serve turn out and cover the top with third portion of macaroons.

Mrs. Milo Hills.