Peach Sherbet

1 quart water.

2 cups sugar.

1 teaspoon gelatine.

10 peach kernels Juice 2 oranges Juice 1 lemon.

1 pint peach pulp.

Boil water, peach kernels, and sugar ten minutes. Add gelatine softened in two tablespoons cold water and strain. When cool add the peach pulp (fresh peaches pared, stoned, and pulp passed through a ricer or sieve), the lemon and orange juice. Remove peach kernels and freeze.

Marjorie Sibley, Chicago, Ill. Northwestern University.

Grape Sherbet

1 quart water 1 pint sugar.

1 pint grape juice . Juice 2 lemons.

1 teaspoon gelatine.

Make a syrup of the sugar and water, add grape and lemon juice. Hydrate gelatine in small amount of cold water, add to hot liquid, and when dissolved, freeze as usual.

Olga H. Six, Broadlands, Ill. Northwestern University.

Fruit Cup

1 cup white grapes 1 cup orange sections 1 cup pineapple diced.

1/2 cup orange juice 1/2 cup pineapple syrup Sugar.

Few grains salt.

Remove skins and seeds from white grapes, and membrane from orange sections. Mix fruit, orange juice and pineapple syrup or fresh pineapple juice, salt and sugar to sweeten. Put in freezer, pack in ice and salt, and stir occasionally until juice begins to freeze. Serve in champagne glasses garnished with maraschino cherries. Makes eight small or six large servings.

Lois Bunnelle, Corvallis, Oregon. Oregon Agricultural College.

London Sherbet

Juice of 6 oranges Juice of 3 lemons.

1 small can grated pineapple 4 cups sugar.

Mix all together; let stand a lew minutes; put into a gallon treezer. Add enough whole milk to fill freezer three-fourths full and freeze.

Harriet E. Smith, Avoca, Iowa. Iowa State College.

Fruit Sherbet

3 oranges . 3 lemons 3 cups water.

3 bananas.

3 cups granulated sugar.

3 egg whites.

Prepare juice from the oranges and lemons, mash the bananas, put all through a strainer; add water and sugar; stir until dissolved. Put into a freezer and freeze to the consistency of mush, then open the top and quickly stir in the stiffly beaten egg whites. Repack and finish freezing. Makes two quarts.

Ruth Hickox, Barberton, Ohio. University of Akron.

Frozen Apricots

1 quart canned apricots.

2 cups sugar.

1 quart water Juice from apricots.

Remove skins from apricots and cut pulp in quarters or eighths; add the juice, water, and sugar which has been made into a syrup. Cool and add apricots. Freeze. Allow mixture to stand an hour before serving.

Lenore Stafford, Geneseo, Ill. Northwestern University.