Maple Mous

(Mrs. Luther.)

To a cup of rich maple syrup add beaten yolks of 4 eggs. While stirring cook in granite dish until it boils. Strain through fine sieve, then cool. Beat 1 pint of cream till stiff, add to it stiffly beaten whites of eggs. Whip syrup till light. Mix all together and freeze.

Caramel Mousse

(Mrs. C. W. Buckly.)

Let 1 cup of maple syrup come to the boiling point, then stir in the well beaten yolks of 4 eggs. Stir continually while cooling. When cooled stir in 1 pint of whipped cream. Put in molds and freeze.

Maple Mousse

(Mrs. Chas. Beckurts.)

1 full cup maple syrup, yolks of 4 eggs, 1 pint cream. Beat yolks until light, then cook with syrup in double boiler for 15 minutes, stirring constantly. Beat until cold and mix with the cream whipped. Beat again. Freeze; enough for 4 people.

Caramel Ice Cream

(Mrs. M. A. Ives.)

1 cup brown sugar, 1 quart cream, 1 tablespoon corn starch in 1/2 cup milk, 1 small teaspoon vanilla, pinch salt. Melt brown sugar thoroughly, stiring all the time. Add cream and stir till mixed. Add milk with corn starch and then boil till it thickens. Take from fire, add flavoring and when cold, freeze.

Frozen Rice Pudding

Wash 1/2 cupful of rice, then put it into a saucepan with 2 cupfuls of water and boil slowly for 1/2 hour, drain and put into double boiler with a cupful of milk. Cook until the rice has absorbed the milk and is soft, press the wine through a sieve and return to the kettle. Add 3 yolks of eggs beaten with a cupful of sugar. Cook, stirring all the time till it begins to thicken. Remove from fire and add 2 teaspoonfuls of extract of vanilla and set away to cool. When cold add 2 cupfuls of whipped cream and freeze as in cream.

Lemon Ice

Juice of 4 lemons, 1 quart milk, 1 pint sugar. Dissolve lemon in sugar, add milk gradually.

Grape Nut Ice Cream

1 quart cream, sweetened and flavored to taste, 1/2cup of grape nuts. Freeze as you would any ice cream.

Dessert Orange Fluff

(Mrs. G. H. Campbell.)

Juice of 6 oranges and 2 lemons, with 1 pint of sugar; whip 1 pint of sweet cream stiff, put cream in mold, pour juice into cream, put in pail and cover with ice and salt for 4 or 5 hours; serve with a white cake; flavor cream with sugar and vanilla.

Maple Mousse

(Mrs. E. B. Peirce.)

1 cup maple syrup, 1 pint pure cream, 4 eggs. Boil syrup about 10 minutes and when about half cool add the yolks well beaten, and when cold add whites, well beaten, and whipped cream. Place in mold with ice and salt. Let stand 4 hours.

Fruit Ice Cream

(Mrs. E. B. Peirce.)

3 pints pure cream (whipped stiff), 3 cups pecans (chopped rather fine), juice or pulp of 3 oranges, 1 can pineapple (grated), 1/2 pound candied cherries, 1 pint sherry wine; whipped cream and flavor to suit taste with sherry wine and sugar; freeze; when nearly hard take out the dasher and add the nuts and fruits, the cherries previously having been cut up and soaked an hour in sherry wine. Do not use wine cherries soak in. Pack well for 3 or 4 hours. When ready to serve turn out of mold onto a cold platter and slice as you would cake. This will serve 30 small cups.