Pineapple Frappe

Sugar, 1 cup. Water, 2 cups.

Lemons, 3.

Grated pineapple, 1 can.

Ice water, 1 pint.

Boil the sugar and water for 15 minutes, then add the strained juice of the lemons and the pineapple. Cool, strain (squeezing all juice from the pineapple), add the ice water and freeze until mushy, using equal parts of ice and salt in the freezer.

Grape Frappe

Sugar, 1 cup. Water, 2 cups.

Grape juice, 1 cup. Oranges, 4.

Lemon juice, 4 tablespoons.

Boil sugar and water 5 minutes, add grape juice, pulp and juice of the oranges and lemon juice. Freeze to a mush.

Tea Frappe

Water, 1 quart. Tea, 4 teaspoons. Sugar, 1 cup.

Oranges, 3. Lemons, 2. Grated pineapple, 1 can.

Boil 1 pint of the water, pour over tea and let stand for 5 minutes. Strain and add the sugar and remaining water and boil for 5 minutes. Add grated rind and juice of the oranges, the juice of the lemons and the pineapple. Freeze and let stand for 3 hours to ripen.

Frozen Pudding

Candied cherries, 1/4 pound. Candied pineapple, 1/4 pound. Medford rum, 1-3 cup. Flour, 1 teaspoon.

Sugar, 3 cups. Salt, a pinch. Eggs, 3. Milk, 3 cups.

Cream, 1 pint.

Chop fruit fine and soak over night in the rum. Mix flour, sugar, salt and eggs, well beaten. Pour over this the milk, which should be scalding hot, Cook in double boiler till it begins to thicken. Remove from fire and cool. When cold add cream, pour into freezer, and when partly frozen add soaked fruit and finish freezing. Let stand at least an hour to ripen.

Mrs. H. B. C, East Boston.

Nesselrode Pudding

Vanilla, 1 tablespoon. Walnuts, 1/2 cup. Candied cherries, 1/4 cup. Candied mixed fruits, 1/2 cup.

Milk, 2 cups. Egg yolks, 6. Cream, 3 cups. Sugar. 1 cup.

Heat milk in a double boiler. Beat egg yolks slightly, add sugar and pour slowly over them the hot milk. Return to double boiler and cook for 3 minutes, stirring constantly. Cool and add cream and flavoring, then cover and freeze. When partly frozen stir in chopped nuts and chopped fruits which have soaked in a little boiling water until soft, then drain. Finish freezing.

Frozen Banana Whip

Ripe bananas, 6. Powdered sugar, 1/2 cup. Orange juice, 1/2 cup.

Granulated gelatine. 1/2 table-spoon. Boiling water, 1/2 cup.

Whipped cream, 2 cups.

Peel the bananas and rub them through a puree sieve. stir in the sugar and orange juice. Dissolve the gelatine in the boiling water and strain it into the banana mixture. When it begins to stiffen add the whipped cream and turn it into a wet mold. Lay over it two thicknesses of waxed paper before putting on the cover. Prepare 2 parts of ice to 1 part of salt in the freezer, bury the mold in it and let stand for 4 hours.

Frozen Rice

Whipped cream, 1 pint. Powdered sugar, 4 tablespoons.

Cooked rice, 1 cup. Salt.

Orange extract.

Add sugar to cream and fold cream into the rice, which has been seasoned with a pinch of salt. Flavor to taste and pack in salt and ice for 4 hours.

Tutti Frutti

Milk, 1 pint. Sugar, 2 cups. Fggs, 2.

Sifted flour, 1 tablespoon. Granulated gelatine, 2 table-spoons. Cream, 1 quart.

Candied cherries, 1 cup. Grated pineapple, 1/2 cup. Seeded raisins, 1/4 cup. Figs, 6.

Pistachio nuts, 1/2 cup. Angelica, 2 tablespoons. Apricot cordial, 1 wineglass.

Boil sugar, eggs and flour in milk for 15 minutes or until thick and add gelatine, previously softened with a little cold water. When smooth and cool add cream, put in freezer and freeze for 10 minutes. Uncover and add fruits, chopped fine, and cordial. Finish freezing.

Orange And Banana Meringue Glace

Oranges, 5. Sugar, 2 cups.

Large bananas, 5. Cold water, 1 pint.

Egg whites, 5.

Peel, seed and chop fine the oranges. Cover with the sugar and set aside. Peel and slice the bananas and stir them into the oranges. Add the cold water and the unbeaten egg whites. Turn the mixture into a freezer and turn until the result is a frozen fruit froth. Pile into sherbet glasses and serve.

Ice Cream Puffs

Buy or make cream puff shells. Remove the tops and fill the lower section with vanilla ice cream, piling it high. Put on top section lightly and over all pour a hot chocolate sauce.

Meringued Ice Cream

Vanilla tee cream, 1 quart. Egg whiles, 4.

Vanilla, 1 teaspoon. Powdered sugar, 3 tablespoons.

Beat egg whites till very stiff and beat in sugar and flavoring. Turn out the ice cream frozen very, very hard, cover quickly with a thick layer of the meringue and set in a very, very hot oven till meringue is Lightly browned, which should be but a few seconds. Remove and serve at once.