Apple Sherbet

(Alma Koepke.)

4 apples, 2 cups sugar, juice 1 lemon cooked well and strained; freeze and serve with pork roast.

Frozen Pudding

(Mrs. Thorn.)

Ingredients. - 1 pint of milk, 2 cups of sugar, half cup of flour, 2 eggs, 1 pound of candied fruit, 1/2 cup of chopped almonds, 1/2 cup of sherry, 1 quart of cream. Mode. - Boil the milk with the flour, 1 cup of sugar and the eggs together. Add to the milk and cook 20 minutes, then set aside to cool. When cool, add wine and the other cup of sugar and the whipped cream. Freeze until it begins to stiffen, then add chopped fruits, nuts and finish freezing.

Frozen Whipped Cream. (Easily Made.)

(Mrs. Daniel Cobb.)

1 pint cream and whites of 4 eggs whipped together, 1/2 cup pulverized sugar, 1/2 cup either port or sherry wine. Nuts and fruit can be added if desired. Place in mold and pack in ice and salt 3 or 4 hours before needed.

Maple Parfait

(Mrs. Howard A. Wrenn.)

1 pint cream, 4 eggs, 1 cup maple syrup. Cook the beaten egg yolks and syrup to a boiling point, stirring constantly. When cold add the cream, whipped, and the egg whites beaten very stiff; put in a mold and pack in ice 4 hours.

Pineapple Sherbet

1 quart grated pineapple, juice 4 lemons, 1 quart water, 1 quart sugar. Whites of 3 eggs beaten stiff, add when partly frozen. Put in pineapple last.

Coupes Venus

Put a generous spoonful of vanilla ice cream in a saucer champagne dish. Make a shallow depression in the cream, and into it set whole peaches, cooked in syrup flavored with vanilla, set a maraschino cherry above the peach and around the same pipe whipped cream. Serve at once.

Almond Ice Cream

1/2 gallon of cream, 1 cup of grated almonds, 3 or 4 bitter almonds, 7 oranges; sweeten the cream and freeze. When nearly stiff enough beat the almonds and juice in and freeze well.

Frozen Dessert

(C. B. Willits.)

1 cup sugar and 1/2 cup water boiled 5 minutes to make syrup, in which put yolks of 5 eggs well beaten and 1/4 teaspoon almond extract. Put in double boiler and stir till slightly thickened, then add 1/2 cup dried and crushed macaroons, 2 tablespoons chopped almonds, 4 tablespoons candied cherries chopped fine and soaked in 4 tablespoons of sherry wine. Fold in 1 quart whipped cream, put in mold, pack in fine ice and freeze 3 hours. Serves 14.

Strawberry Punch

(Mrs. J. W. Prindiville.)

1 quart freshly made Ceylon tea, 1 pint strawberries (mashed), 1 bunch mint, juice of 5 lemons, juice of 3 oranges, 1 quart apollinaris, 1 pint ginger ale. Make syrup of sugar and water and add to fruit and fruit juices; cool; mix with tea and mint. When ready to serve dilute, sweeten if necessary and add apollinaris and ginger ale at moment of serving.

1.21

Pineapple Pudding

(Martha Holmes.)

Dissolve 1/2 package of Knox gelatine in 1/2 cup cold water, add 1/2 cup of boiling water to the gelatine; dissolve 1 cup sugar in 1/2 cup boiling water and add 1 cup canned pineapple juice and juice of 1 lemon; let gelatine cool and add slowly 1/2 pint of stiffly whipped cream. Line a mold with large slices of pineapple and pour in cream and gelatine. Place in ice box until ready to serve.