Frozen Pudding

Shred 1 1/2 cups mixed candied fruit and soak in orange juice for an hour. Freeze Philadelphia ice cream until it begins to thicken, add fruit, then finish freezing. Pack and allow to ripen an hour or more.

Fruit Mousses

Whip 1 pint or 2 cups of cream; add 1 cup of any fruit pulp free from juice, and add powdered sugar to taste. Pour into a mold, cover with clean paper, adjust cover and pack in equal parts of crushed ice and salt. Let stand 3 hours to ripen. Unmold to serve.

Water Ice

1 quart or 4 cups of water.

2 cups sugar.

1 teaspoon gelatine.

4 tablespoons cold water. 2 cups fruit juice. Juice of lemon.

Boil water and sugar about 15 minutes. Soak gelatine in cold water until soft, add to the hot syrup and cool; then add fruit and lemon juice and freeze. To obtain the fruit juice or crushed fruit mash the fruit and squeeze through a cheese cloth, or press through a puree strainer. Any fruit or fruit juice may be used. Pack and allow to ripen 2 hours or more.

Sherbet

Add 2 stiffly beaten egg whites to the water ice formula when partly frozen. When frozen pack and allow to ripen at least 2 hours. Crushed fruit makes the best sherbet.

Maple Mousse

1 cup maple syrup. 4 egg yolks.

2 cups cream, whipped.

Beat yolks until light and lemon colored; heat the syrup and pour over the beaten yolks. Return mixture to saucepan and cook, stirring constantly until thick. Cool the mixture and beat until creamy. When cold carefully fold in the whipped cream. Fill mold, cover, pack in equal parts of salt and ice and let stand at least 2 hours, while longer would be better.

Biscuit Tortoni

1 cup sugar.

1/4 cup boiling water.

3 egg yolks.

1 tablespoon orange extract.

2 cups double cream, whipped. 1 cup macaroon crumbs.

Boil sugar and water until soft-ball stage is reached. Pour slowly over the beaten yolks. Return to fire and cook over hot water until mixture is somewhat thickened; beat until cold, flavor and fold in the whipped cream. Add crumbs and pack in a mold. Pack mold in 3 parts ice to 1 of salt and let stand 2 or 3 hours to freeze.

Pineapple Parfait

1 cup pineapple juice. 2/3 cup sugar.

2 egg whites.

1 cup grated pineapple.

1 teaspoon pistachio flavoring.

1 cup cream, whipped.

Boil the sugar and pineapple juice about 10 minutes Pour slowly over the well-beaten egg whites, using an egg-beater. Beat until cold, add the fruit, flavoring, and fold in the whipped cream. Turn into a mold, cover with paper and adjust cover. Pack in equal measures of salt and crushed ice and let stand at least 3 hours. This cream needs no stirring. The grated pineapple is used and the juice obtained by draining the fruit. The flavoring may be omitted.

Frozen Meringues

Fill meringue shells with sweetened, flavored whipped cream. Place in the freezer or any utensil with a tight cover. Pack in equal parts finely crushed ice and salt. Let stand about 2 hours.