"The smile of the hostess Is the cream of the feast."

Cranberry Frappe

Pick over and wash one quart of cranberries; put over fire in agate saucepan, with one quart of cold water. Boil ten minutes (or until soft), add two cups of sugar; boil three minutes; then wash through a wire strainer, and set aside to cool. Add the juice of two lemons and whites of two eggs, beaten stiff, and then freeze, using two parts ice to one of salt. - Mrs. H. L. Ronalds.

Frozen Maple Pudding

Beat yolks of five eggs until light; add slowly, one and one-half cups maple syrup. Cook in double boiler until like custard. When cool, add the beaten whites of the eggs. Pour one quart of whipped cream in freezer, then cooked ingredients, and lastly one cup of chopped nuts. Freeze. - Mrs. W. H. Robinson.

Frozen Custard

One quart milk, one-half pound sugar, one tablespoon cornstarch, three eggs, one teaspoon vanilla. Place milk and sugar in double boiler. Mix cornstarch with a little cold milk, put in beaten yolks. Pour hot milk over this and put back in boiler. Stir, and when a little thick, strain. Lastly, add beaten whites and freeze; one pint of cream, if you have it - Jolly.

Frozen Maple Pudding

Six eggs, one and one-half cups maple syrup, one quart whipped cream, one cup of English walnuts, chopped. Beat yolks, add slowly to them the syrup, cooked on a double boiler until like custard (stirring constantly). Beat whites stiff, and add to it while hot. Cool. Stir in lightly the cream, and lastly the nuts. Freeze. - Mrs. Adella Mit-chell, Carbondale.

Lemon Sherbert

One half gallon of water, one quart of sugar, boiled; juice of ten lemons, and two oranges; one teaspoon of gelatin, dissolved. - Mrs. Sam Ronalds.

Fruit Mousse

Sprinkle strawberries or raspberries with sugar, and let stand until the sugar is dissolved and the juice drawn out. Use enough berries to make a pint of juice. Mash them and strain through fine cheese cloth. Or prepare a pint of pineapple or orange juice and sweeten to taste. Soak a quarter of a box of gelatin in a quarter of a cup of cold water twenty minutes. Pack the mold or freezer can, minus the beaters, in ice and salt. Chill a pint of cream, then whip it. Dissolve the soaked gelatin in a quarter of a cup of boiling water, and strain it into the fruit juice. Set the pan in a pan of ice, and stir constantly, and as it begins to thicken, stir in the whipped cream. When well mixed, pour it into the mold. Cover and let it stand three hours. - Mary Melrose.

Grape Sherbert

Make a syrup of three-fourths pint of sugar and one pint of water. When cool, add one pint of grape juice and a tablespoon of lemon or orange juice. When partly frozen, add the beaten whites of two eggs.-Mrs. Pearl Winter; Mute Henkle.

Sherbert

Three pints of sugar and just a little water, juice of six oranges, juice of six lemons, juice off a can of pineapple, and juice off can of Maraschino cherries, and water; one grape fruit, mashed. When partly frozen, add whites of two eggs.

Lemon Ice

Four lemons, one pint of sugar, three pints of boiling water, and white of an egg. Shave off peeling from two lemons (being careful not to get any of the white under oil cells). Put parings in bowl and pour one quart of boiling water over them, cover and let stand until cold; then strain, squeezing to get all lemon oil out of parings, and add juice of the four lemons. Pour one pint of boiling water over the sugar and set on stove until all sugar is dissolved; add to the lemon water, and when ready to freeze, fold in the beaten white of one egg. This quan-tity is for one-half gallon freezer. - Mrs. Amaryn Gilbert.

Pineapple Sherbert

One quart of water, three cups of sugar. Let boil about ten min-utes; then add the juice of two lemons and one can of grated pineapple. When cold, freeze the same as ice cream. When nearly frozen, add the whites of ten eggs, well beaten. - Minnie V. C. Shaw.

Fruit Cocktail

Cut into small pieces oranges, pineapple, nuts and figs. Add Maras-chino cherries (whole), some of the liquid from the cherries and lemon juice. Sweeten to taste. Set on ice until thoroughly chilled. Serve in small glasses with a marshmallow on top. - Mrs. Charles Melrose.

Lemon Sherbert

Two quarts of boiling water, eight lemons, one egg (white), one quart sugar. Spread part of the sugar on a shallow plate or board, and after wiping the lemons with a damp cloth, roll them in the sugar to extract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it rises. Add the lemon juice to the syrup, strain it, and pour it gradually into the beaten egg. Then freeze as usual. - Mary Melrose.

Apricot Ice

One can apricots, five oranges, two lemons, whites of four eggs, one quart and one cup sugar, one quart water and one quart cream. Press fruit through a sieve, then boil sugar and water to a syrup and cool. Mix fruit and syrup and add whites of eggs. After this starts to freeze add the cream and freeze until almost solid. Makes one gallon.-Mrs. T. H. Land.