Grape Ice

An ice without sugar or cream - and it is delectable!

8 pounds Concord grapes or 1 pint grape juice Juice one lemon 1 pound strained honey 1½ quarts water ½ teaspoon cream of tartar

Put honey, water and cream of tartar over the fire and cook to 220 degrees by the cooking thermometer; lacking a thermometer, let the syrup cook five minutes after reaching the boiling-point. When cold, add the grape juice and lemon juice and freeze. (Use two-thirds ice and one-third coarse salt; water-ices require more salt in freezing than ice-cream.)

Serve on a slice of orange and decorate with two grapes and a sprig of green.

This recipe makes about two quarts of water-ice.

Pineapple Ambrosia

Shred a fresh pineapple - not too finely - with a fork and mix into it one-half pound of marshmallows cut into pieces (shears are best for cutting marshmallows). Let this stand on ice for a few hours.

Just before serving, mix into it two cups of whipped cream sweetened to taste (use strained honey) and the juice of half a lemon. Serve immediately in individual glasses or a large dessert dish, as preferred.

Rice Mold - Maple Syrup

1 cup rice

2 quarts boiling water

1 heaping tablespoon salt

Put the rice in the boiling water and salt and boil hard for twenty minutes. Drain in a colander and pour cold water through the rice until th*e water runs clear.

Leave the rice in the colander for about twenty minutes until it is perfectly dry.

When the rice is cold, mix into it a pint of firmly whipped cream sweetened to taste with strained honey; place in a jelly mold and put on ice.

Remove from mold and serve with hot maple syrup that has been boiled till a little thicker than is usually served.

Maple Sponge

2 cups maple sugar

1 cup chopped nut meats

2 egg whites

1 envelope Knox's gelatin

Soak one envelope of Knox's sparkling gelatin in one and one-half cups of cold water for ten minutes.

Put the maple sugar and one-half cup of hot water in a saucepan; bring to the boiling-point and let boil ten minutes.

Pour this syrup gradually on the soaked gelatin.

Cool, and when nearly set add the whites of eggs, well beaten. Last, add the nut meats and turn into a mold.

Serve with whipped cream or with the soft custard given on the following page.

Soft Custard

(This is an inexpensive substitute for cream to serve with stewed fruits. We are urged to use stewed or fresh fruits particularly for desserts.)

1 pint milk

2 level tablespoons cornstarch

1 tablespoon strained honey or maple sugar ¼ teaspoon salt Beaten yolk of 1 egg

Put the milk and sugar or honey in a double-boiler. When boiling, add the cornstarch dissolved in a little of the cold milk, and stir constantly for about fifteen minutes, being certain it boils all the time.

Remove from the fire and add the beaten yolk of egg.

Banutti

6 bananas

Juice of ½ lemon ½ pound nut meats ½ pint cream

2 tablespoons sugar

Crush the bananas to a pulp with a silver fork; add the lemon juice and sugar.

Chop the nuts rather fine, and stir into the bananas.

Whip the cream stiff and cover the fruit.

Serve very cold in glasses, with a few candied cherries on top.

This amount will serve about eight persons.

Baked Peaches

12 peaches (whole and fresh)

1 cup honey

2 cups water

Wash the peaches and place in a baking pan. Pour over them the water and sugar. Cover the pan and bake one hour, or until soft.

Serve ice-cold, with whipped cream and two tablespoonfuls of rum poured on peaches just before serving.

Corn Pancakes - With Soft Maple Sugar

1 cup cornmeal ½ cup corn flour

2 level teaspoons baking powder ½ teaspoon salt

1 pint cold milk

1 tablespoon of butter

2 eggs

Sift the cornmeal, flour, salt and baking powder together.

Beat the eggs and add to half of the milk. Then add to this the melted butter and mix into the dry ingredients - stirring until all is a smooth paste.

Now add the balance of the milk until it makes a thin batter.

Bake on a hot greased griddle, making each cake six to eight inches across.

Butter and sprinkle with shaved maple sugar. Place one on top of the other until a stack of four or five is made.

Serve, cut like pie.