Apricot Ice.

One can apricots put through fruit press, 1 bowl sugar, juice of 3 lemons. Add water to make 3/4 gallon. Add 3 unbeaten whites of eggs last thing. Freeze as you would ice cream.

Bavarian Cream.

One pint cream, 1 cup milk, 1/2 cup sugar, 1 square chocolate, 1/2 box gelatine in 1/2 cup milk. Whip cream stiff. Melt chocolate, add a tablespoon of sugar to it, put in pan with 1 tablespoon of boiling water; stir over fire till smooth. Have the remaining 1/2 cup milk hot, stir chocolate into it and add gelatine and rest of sugar. Beat the mixture till it begins to thicken, add whipped cream, mix and put in cold place. Serve with whipped cream.

Mrs. C. C. Wuddard

Chocolate Ice Cream.

Beat 2 eggs very light and cream them with 2 cups of sugar. Scald a pint of milk and turn on by degrees, mixing well with the sugar and eggs; stir in this 1/2 a cup of grated chocolate; return to the fire and heat until it thickens, stirring briskly. Take from fire and cool. When thoroughly cold freeze.

Mrs. John T. Stivers.

Five Threes.

Three oranges, 3 lemons, 3 bannas, 3 cups of sugar, 3 pints of water. Put sugar and water together, boil for a few minutes. Pour it over the juice and pulp of the lemons and oranges and bananas mashed fine. When cold freeze stiff.

Mrs. J. H. Cord

Lemon-Orange Sherbet.

Juice of 8 oranges, 4 lemons, 2 1/2 cups of sugar, 2 cupse water. When ready to put in freezer add 1 pint rich cream and freeze.

Mrs. Hammond.

Lemon Sherbet.

...... Four lemons, 16 tablespoons of sugar, 1 quart of rich sweet milk, whites of 4 eggs. Dissolve the sugar in the lemon juice thoroughly, add the well beaten whites of eggs and beat until a creamy mass is the result; then very slowly add the sweet milk, beating constantly until all the milk is added. Turn into the freezer and freeze the same as ice cream; pack in ice one hour or longer. This is delicious.

Mrs. John A. Cottle

Walnut Bisque.

Two cups scalded milk, 3/4 teaspoon vanilla, few grains salt, yolks 3 eggs, 1-3 cup sugar. Make into boiled custard, cool, add 1 cup cream and beat stiff with bisque made of caramalizing 2-3 cup sugar and 2-3 cup walnut meats, cooled and ground in meat grinder. Freeze.

Y. W. C. A. Cooking School

Mousse.

Two quarts cream to whip, 1 can pineapple, 1 bottle Mareschino cherries, 1 box marshmallows, 1 pound English walnuts. Flavor and sweeten to taste. Whip cream stiff, add fruit cut in small discs and nuts. Do not use juice of pineapple. Pack in freezer as for freezing with ice and salt but do not turn freezer.

Mrs. Wudard

Vanilla Ice Cream.

Scald one pint of fresh cream in a double boiler, add half a pound of granulated sugar and stir constantly until the sugar is dissolved; take from the fire, add another pint of milk and when cold add a tablespoon of vanilla. Turn the mixture into the freezer and freeze.

Mrs. John Stivers

Raspberry Ice.

Boil together 1 quart of water and 1 pound sugar for 5 minutes. Skim and cool. When cold add 1 juart of raspberries and juice of 2 lemons. Put mixture in freezer and turn slowly until frozen.

Mrs. Claude E. Quivey.

Ice Cream.

One and a half pints milk, 2 cups granulated sugar, scant 1/4 cup of flour, 2 eggs, 2 tablespoons of gelatine (Cox's), 1 quart of good rich cream. Let the milk come to a boil; beat the eggs and stir in the flour, then add 1 cup of sugar. Add this to the boiling milk and cook 20 minutes. Stir constantly (this insures smooth, velvety cream). Remove from fire and pour in the gelatine dissolved in the usual way. Beat hard for a moment, then set aside to cool. When cool beat in the second cup of sugar and the cream and flavoring. Freeze until partially frozen, then if desired, add a large cupful of any mashed fruit. Cover and finish freezin.

Miss Florence Clayton.

Pineapple Ice.

Two cans of pineapple. Separate fruit and juice. Make a syrup of 3 pounds sugar and 2 pints of water and while hot pour over the fruit and let cool. Then add 4 pints of cold water, juice of pineapple, and 1 teaspoon of tartaric acid. When half frozen, beat in the stiffly beaten whites of 3 eggs. One-half this quantity for a gallon freezer, will serve 12 people.

Florence Clayton.