Meringue

Mrs. Mercer G. Johnston.

white 3 eggs, 2 tablespoons Highland cream.

3 level tablespoons granulated sugar.

Beat egg whites until thoroughly stiff but not dry; add gradually the-sugar beating the while. Set this on the ice until thoroughly chilled, not less than half an hour.

Just before serving, add cream, as you would oil in mayonnaise dressing. The ingredients must be cold. This is a delicious meringue to whip into cold custard or to serve dropped into iced chocolate. This quantity is sufficient for half a gallon of chocolate.

Muskmelon Frappe

Mrs. Odlin.

1 small melon, sugar to taste.

gelatine water.

Cut small melon in half. Remove the seeds, membrane and as much pulp as may be removed easily, cutting it into small pieces. Put seeds and membrane in sieve to drain and to this add sugar to taste, a little gelatine prepared in the usual way and a little water. Freeze and at; serving time fill the melon shells, which should be ice cold, with alternate layers of the pulp and frappe.

Nut Ice Cream

1 cup English walnuts, chopped fine 1 dozen cherries, chopped fine 3 tablespoons cherry juice.

Mix and add to plain ice cream, omitting vanilla. Freeze. Delicious.

Orange Sherbet

Mrs. Sullivan.

6 oranges.

2 lemons.

1 pint cold water.

1 pint sugar.

2 tablespoons gelatine.

1 teaspoon orange extract.

Mix juice with one pint of cold water; add sugar; stir in the gelatine soaked in cold water, and flavor with extract. Freeze.

A Delicious Way Of Serving Papaya

Mrs. J. F. Craig.

Pare and take out seeds, cut fruit in small dice shaped pieces, and serve very cold with the juice of a lemon or lime and a very little sugar.

Pineapple Ice Cream - No. 1

Mrs. Seybolt.

1/2 can grated pineapple, 1 tablespoon lemon juice.

2 tablespoons orange juice. Sugar to taste.

Drain off the juice from half a can of grated pineapple, mix with it lemon and orange juice. Mash the pineapple pulp through a strainer, taking only what will go through easily. Mix the sifted pulp with the juice and add sugar to taste. Mix this with partly frozen plain ice cream and finish freezing.

Pineapple Ice Cream - No. 2

Mrs. Seybolt.

1 ripe pineapple, 1/2 cup to pint of fruit.

juice 1 lemon.

Pare a fresh, ripe pineapple, remove the eyes and core, then chop fine and sprinkle with half a cup of sugar to a pint of fruit. Let it stand for half an hour, then press through a strainer. Add lemon juice and more sugar if needed. Mix with half frozen ice cream (plain) and finish freezing.

Pineapple Ice Cream - No. 3

1 quart of cream, 1 large pineapple.

Sugar.

Pare and grate the pineapple. Place in a deep dish and sprinkle with sugar. Cover and let stand three hours. Then press through a sieve. Stir into the cream and beat well. Freeze.

Pineapple Parfait

Rosamond Lampman.

1/2 box gelatine.

1 cup powdered sugar.

2 cups cream.

2 cups pineapple juice and pulp, whites 4 eggs.

Sliced pineapple, whipped cream and maraschino cherries.

Soften gelatine in a little cold water, then dissolve over hot water. Mix sugar and pineapple and add dissolved gelatine; blend thoroughly; then fold in the beaten whites of eggs. Beat until mixture begins to thicken, then add cream beaten stiff. Turn into a mould and pack in ice. When ready to serve, unmold and garnish with slices of pineapple, whipped cream and cherries.

Pineapple Sherbet - No. 1

Mrs. Sullivan.

1 can grated pineapple or 1 quart fresh fruit.

1 pint sugar.

1 tablespoon gelatine.

1 tablespoon extract lemon./p>

1 pint water.

Mix well pineapple, sugar, water, gelatine dissolved in hot water, and lemon extract. Freeze.

Pineapple Sherbet - No. 2

1 pint grated pineapple juice, 1 lemon.

cup water 1 1/2 cups, sugar.

whites 2 eggs.

To juice and pulp of pineapple add lemon, water and sugar. Dissolve the sugar in water, add lemon juice, let it boil up and strain clear. When cold, stir in the pineapple and freeze. When partially frozen stir in the well whipped whites of two eggs.

Pineapple Sherbet - No. 3

Mrs. Hartford Beaumont.

1 quart sugar, 1 quart hot water, whites 4 eggs.

1 quart shredded pineapple, 4 lemons.

Boil sugar and hot water to syrup. Add pulp and juice of pineapple and juice of lemons. Add water enough to make a gallon freezer two-thirds full. When half frozen add the well beaten whites of eggs. Freeze with plenty of salt and ice.

Stuffed Pineapple

1 large pineapple, orange, bananas.

1 dozen Maraschino cherries, 4 teaspoons Maraschino liquor.

Select a fine large pineapple and cut the top off smoothly. Scoop out the inside, taking care not to break the sides; cut the pulp into dice and put with it half as much orange; also cut as much banana as you have orange and cherries each halved; add liquor and mix. Return all to the pineapple shell; set this in a very cold place and leave until well chilled. If possible put stuffed pineapple into a pail and pack in ice and salt for an hour. Place the top, with its tuft of leaves, on the stuffed pineapple when it is sent to the table.