Life's a mockery and cheat, So much you like and dassent eat. - Old Song.

Lemon Cream

1 quart milk,

2 cups sugar,

Juice of 3 lemons.

Freeze the milk slightly, then add the sugar and lemon juice and freeze hard. - Mrs. Wm. Heyl.

Caramal Ice Cream

3 pints milk,

½ cup corn starch,

1 ¾ cups granulated sugar,

2 eggs,

½ cup chopped maple sugar.

Make a custard of milk, corn starch, granulated sugar, and eggs, Melt the maple sugar in a skillet and add to the custard while hot.

Mrs. A. S. Oakford.

Orange Sherbet

Make a syrup of 6 cups of sugar. To this add the juice of 5 lemons, the juice of 12 good sized oranges and enough water to fill a gallon freezer. Before it become solid add the beaten whites of four eggs.

Mrs. P. R. McComas.

Milk Sherbet

Four cups milk, 1 ½ cups sugar, 9 tablespoons lemon juice. When the milk is partly frozen add the mixed sugar and lemon juice.

Misses S. and E. Benton.

Pineapple Sherbet

Two cans of grated pineapple, juice of 3 lemons, 1 qt. sugar and 1 pt. water boiled to a thick syrup, add ¼ box of gelatine and 2 pts. of water, when partly frozen add whites of 4 eggs beaten stiff.

Edna Westervelt, Fairbury, Ill.

Strawberry Ice

Pick over, wash, drain and hull 1 qt. strawberries. Sprinkle with 1 cup sugar, cover and let stand 2 hours. Wash, squeeze through cheese cloth, add 1 cup water and lemon juice to taste. Freeze, using 3 parts finely crushed ice to one part rock salt. Ice prepared in this way retains color of fruit. - Mrs. M. J. Grieves.

Apricot Ice

1 can apricots, 1 qt. water, Juice of 2 lemons,

1 tablespoon gelatine,

2 large cups sugar.

Put apricots thru sieve. Dissolve gelatine in a little hot water. Mix all together and freeze. - Mrs. Moorehead.

Maple Mousse

Two eggs, ¾ cup of maple syrup, 1 pint whipped cream. Stir maple syrup with beaten eggs and heat, then cool and add cream. Save a little of the whipped cream for the top when serving. Chill thoroughly.

Mrs. A. E. Giles.

Biscuit Glace

Yolks of 8 eggs, 1 cup or ½ lb. pulverized sugar. Beat these together until very light. 1 quart cream whipped until firm, then beat in the yolks and sugar. Flavor with vanilla. Pack in freezer and let stand 4or 5 hours without stirring. - Marie Huff, Wabash, Ind.

Maple Parfait

Yolks of 4 eggs beaten, 1 cup maple syrup. Cook until thick. When cold, add one pint of whipped cream and freeze.

Marie Huff, Wabash, Ind.

Cones

5 eggs,

2½ cups sugar,

2 qts. flour,

2 teaspoons vanilla.

Beat eggs and sugar together until light, add flour and enough water to make smooth batter, then thin out until it runs easy; lastly add vanilla. Have your cone griddles hot and bake. This recipe makes 50 cones.

Mrs. N. Paradise.