Sorbete Favorita

Jacinto Jobes.

1 can plums (juice), 4 cups boiling water.

2 cups sugar.

2 tablespoons cornstarch ,whites 3 eggs.

Mix juice from can of plums with water, sugar, cornstarch mixed with a little water and freeze; when half frozen add egg whites stiffly beaten.

Strawberry Frappe

Mrs. G. W. Wright.

1 can Cross and Blackwell strawberry jam.

1 quart boiling water.

2 teaspoons lemon juice, whites 2 eggs.

Pour boiling water over contents of one can of strawberry jam (any other flavor if preferred). When cool, add lemon juice and freeze. When almost frozen add well beaten whites of two eggs.

Tutti Frutti Cream

Serve plain unflavored ice cream in deep glasses and pour over each a combination of minced fruits in syrup, and last a tablespoon of chopped walnut meats. Pineapples, bananas, oranges, peaches or any kind of berries are delicious served this way.

Vanilla Ice Cream

Mrs. Kincaid.

1 can cream.

2 cans hot water.

1 tablespoon cornstarch.

4 eggs, 1 1/2 cups sugar vanilla.

Add hot water to cream, place in fire and when it boils, add cornstarch dissolved in a little water; after stirring briskly let it boil; then add the yolks of eggs, beaten well with the sugar. Place to cool and flavor with vanilla.When half frozen add the well beaten whites.

Punches - Egg Lemonade

Good Housekeeping.

2 cups sugar.

3 cups water.

1 bottle Tansan.

3 lemons, 1 egg.

Boil water and sugar ten minutes; add the grated rind of one lemon, juice of three. Allow this to cool and at serving time add the egg, well beaten and the Tansan, poured from height in order that the mixture may foam.

Serve with cracked ice.

Fruit Punch

Good Housekeeping.

2 cups sugar, 1 pint water.

1 cup Maraschino cherries.

2 quarts mineral water.

1 lemon.

2 bananas.

1 pineapple.

Make syrup by boiling sugar, water and the grated rind of lemon; while hot, dice into it two bananas, grated pineapple and cherries.

When ready to serve, put a block of ice in punch bowl and pour over it the mineral water, and add prepared juices.

Fruit Punch

1 cup water.

2 cups sugar.

1 cup tea.

2 cups straberry juice.

1 cup Maraschino cherries.

1 quart mineral water, 1 can grated pineapple, 5 lemons, 5 oranges.

Boil water and sugar to a syrup. Add tea, strawberry juice, lemon juice, orange juice pineapple. Let stand for half hour. Strain and add ice water to make one and one-half gallons. Add cherries, mineral water and ice just before serving.

Ginger Ale Punch

Mrs. Hartford Beaumont.

2 dozen lemons, large 2 large cans pineapple.

2 dozen pints ginger ale.

Mix lemon juice with both pulp (chopped very fine) and juice of pineapple. Fifteen minutes before serving put large piece of ice in punch bowl and pour punch over it.Use no water.

Pineapple Lemonade

1 pineapple, 4 lemons.

2 cups sugar, 2 cups water.

Pare and grate pineapple. Add the juice of lemons and syrup. Mix and add one quart of water. When quite cold strain and ice.

Pineapple Punch

1 cup grated pineapple,3 1/2 quarts water, 3 oranges, 1 cup grape juice.

2 cups sugar, 1/2 cup tea.

3 lemons.

Take pineapple and one pint of water and cook for fifteen minutes. Strain through cheese cloth. Boil sugar and one pint water for ten minutes. Add freshly made tea, lemon juice, orange juice, grape juice and two and one-half quarts water.Place in punch bowl with large block of ice.