Apricot Frappe

1 can apricots 1 pint sugar.

1 quart water.

1/2 pint whipped cream.

Mash the apricots and press them through a sieve, then add sugar and water. Put in freezer and turn until nearly frozen. Fold in cream, freeze and pack.

Irma Strassen Brady, Chicago, Ill. University of Wisconsin.

Angel Parfait

1 cup sugar 3 egg whites.

3/4 cup water.

1 pint whipping cream.

1 tablespoon vanilla.

Cook sugar and water together until it forms a soft ball in cold water. Pour over stiffly beaten egg whites and beat until cool. Add whipped cream and flavoring. Put in a mold with a tight lid and pack in ice and salt for several hours.

Bernice Grantham, Chicago, Ill. Northwestern University.

Grape Juice Mousse

1 pint cream (whipping).

1 cup grape juice.

1/2 cup powdered sugar.

Whip cream, add sugar and grape juice, turn mixture into a mold, pack in ice and salt, and let stand for four hours. Note: Strawberry mousse may be made by substituting 2 cups mashed strawberries for grape juice Chocolate mousse may be made by substituting 4 squares Baker's chocolate (melted) for grape juice.

Lucile Robertson, Evanston, Ill. University of Wisconsin.

Butter Scotch Sauce

1 cup sugar (white or brown) 1 cup water.

2 tablespoons flour.

2 or 3 tablespoons cold water.

2 tablespoons butter.

Cook sugar till caramelized. Add one cup water carefully. When caramel is melted and again boiling, stir in two tablespoons flour smoothed with two or three tablespoons cold water. Continue to stir till boiling, then let simmer ten minutes. When cool add two tablespoons of butter.

Pearl Rainey, Mt. Vernon, Ill. Northwestern University.