Marshmallow Sauce

1/2 pound marsh mallows 2 tablespoons water

3/4 cup sugar 1/4 cup milk

Stir the marshmallows with the water in a double boiler until smooth. Boil the sugar and milk until the syrup threads. When nearly cold, beat until thick and white. Stand in boiling water and stir until thin enough to pour. Pour the syrup over the melted marshmallows and beat the two together. Serve hot over ice cream.

Lemon Water Ice

1 teaspoon gelatine 4 cups boiling water 3/4 cup lemon juice

2 cups sugar Grated lemon rind

Soak the gelatine in one tablespoon cold water for five minutes. Boil the sugar in the hot water for twenty minutes and add the gelatine.When cool, add the lemon juice and gratings, strain and freeze either in ice or in mechanical refrigerator. In freezing an ice, turn the freezer for five minutes, let the ice stand for five minutes and turn again for five minutes.Repeat until the whole is frozen.

Pineapple Mousse

2 cups canned shredded

pineapple and juice 3/4 cup sugar

2 tablespoons lemon juice

2 cups cream

2 teaspoons gelatine

Heat the pineapple, add the sugar, lemon juice and the gela-tine which has been soaked for five minutes in two table-spoons cold water.Cool the mixture. When it starts to thicken, fold in the cream beaten stiff. Pour into refrigerator pans and freeze without stirring.

Baked Alaska

Make vanilla ice cream in a melon mold. Beat four egg whites very stiff with one cup confectioners sugar. Cover the ice cream with this meringue and put in a very hot oven just long enough to brown the meringue. The meringue may be put onto the ice cream in fancy form with a pastry bag.

Banana Ice

Juice of 3 oranges Juice of 3 lemons 3 bananas, mashed

2 cups of sugar

3 cups of water

Dissolve the sugar in water. Mix fruit juices, and last, mash bananas and mix ingredients together. Put in freezer and turn freezer until the ice is hard. Let stand until ready to serve. Serves eight people.

Frozen Peaches

Take one can of peaches, remove paper wrapper and pack in bucket of ice and salt for two hours. Place can upright in bucket. To serve open can by dipping can in hot water. Slip contents out on plate. Slice one half inch thick and serve with cream and salad dressing.

Banana Ice Cream

1 quart cream 4 ripe bananas 1 cup sugar

A few grains salt

l 1/2 tablespoons lemon juice

Remove skins of the bananas and force through a sieve with lemon juice. Partly freeze the remaining ingredients and add banana-lemon pulp. Freeze.

Apricot Sherbet

1 can apricots 1 cup sugar 5 oranges

2 lemons

1 quart water

Whites of 3 eggs

Cook sugar and water to syrup. Rub the apricots through a sieve and mix with the syrup and fruit juices. Add the beaten whites. Put in a freezer and when thoroughly chilled add 1 quart of cream and freeze. Makes three quarts.

Peppermint Ice Cream

1/2 lb. peppermint sugar stick

candy 3/4 cup granulated sugar

2 cups milk

2 cups heavy cream

Melt candy and sugar with the milk; add heavy cream and freeze. Let ripen two or three hours. Makes one quart.