Pineapple Sherbet

One quart of sugar, 1 quart of water, 1 small can pineapple, juice of 2 lemons, whites of 3 eggs beaten stiff. Boil sugar and water to a thick syrup and add pineapple while hot. When cold add lemon juice, eggs and water to make 3 quarts, then freeze. - Mrs. W. W. Heth.

Coffee Ice Cream

Beat 3 eggs and ½ pound white sugar until very light. Stir this in 1 quart boiling milk and stir constantly until it comes to a boil. When cold add 1 pint of clear, strong coffee and 1 pint of rich cream sweetened with 1 cup of white sugar. Mix together. Add more sugar if not sweet enough. Freeze same as ice cream. - Mrs. W. P. Taylor.

Frozen Delight

Beat the yolks of 4 eggs slightly and add 2-3 cup of sugar, ½ cup of milk, vanilla flavoring, and a few grains of salt. Cook in a double boiler until mixture thickens, stirring constantly, then strain. Add the whites of 4 eggs beaten stiff, and, when well mixed, set in a pan of water to cool, stirring occasionally. Beat 2-3 cup of heavy cream stiff and add to mixture. Pill paper cases, cornucopia shape and sprinkle with macaroon dust. Set cases in ice cream freezer with tight cover and pack in ice and salt. Stand 2 hours before serving.

- Mrs. P. C. Silent.

Delicious Ice Cream

Five pints of cream, 1¾ cups, of granulated sugar, or 2 of powdered sugar, whites of 3 or 4 eggs, as preferred, 4 teaspoons of flavoring. Put the sugar in the cream and place on the stove until sugar is dissolved. Flavor and let cool, then turn into freezer. Add beaten whites of eggs and freeze. Turn slowly at first until cream is thoroughly chilled, then turn very rapidly. When pulverized sugar is used it is not necessary to heat cream, only that it makes it more velvety.

- Mrs. Leroy Calvert.

Sherbet

Seven lemons, 4 cups sugar, 4 pints water, whites of 2 eggs, 1 small size can of grated pineapple. This makes 1 gallon. - Mrs. H. R. Bierbower.

Cranberry Sherbet

Boil 1 quart of cranberries in 1 pint of water for 15 minutes, rub through a colander, add 1 pint sugar and ½ pint water; let come to a boil. "When cold, add juice of 2 lemons and freeze to a mush. To be served in sherbet cups with turkey instead of cranberry sauce. This will serve 15 people.

- Mrs. E. C. Thomas.

Frozen Pudding

One quart of milk, 1 cup of granulated sugar, ¼ cup of flour, and 2 eggs. Let the milk come to a boil, beat the flour, sugar and eggs together, and stir into boiling milk. Cook in double boiler 20 minutes, stirring all the time. When cold add 1 quart of cream, 1 pound French candied cherries, 1 cup of sherry and 1 dozen crushed macaroons. Sufficient for 12.

- - R. H.

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