Frozen Strawberries

1 qt. strawberries, juice of 2 lemons, 1 lb. sugar, 1 qt. water. Add sugar and lemon juice to berries. Stand this aside for about 1 hr., then mash berries, add water and stir until sugar is thoroughly dis-solved. Freeze slowly. Mrs. G. L. Terrasse.

Frozen Custard

1 qt. of milk, 4 eggs, 1 cup of sugar, flavor to suit the taste. Let milk come to a boil, then stir in the eggs and sugar, let boil a minute longer, then let stand until cool, and freeze as ice cream.

Mrs. Henry Zouck.

Frozen Tom And Jerry

Beat together the yolks of 4 eggs and 1 cupful of powdered sugar until light. Add 1 pt. of milk, 4 tablespoonfuls of flavoring, the whites of the eggs beaten to a stiff froth, and freeze at once.

Mary L. Slagle.

Peach Sherbert

1 1/2 lbs. sugar, 1 qt. water, juice of 1 lemon, 1 qt. peach pulp and juice. Freeze.

Mrs. Hugh B. Hostetter.

Currant Sherbert

1 pt. currant juice, 1 1/2 pts. water, juice of 1 lemon, 1 pt. sugar, 1 tablespoonful gelatine which has been soaked in cold water, and dissolved in 1/2 pt. boiling water. Mix it with the cold water, add the sugar, lemon and currant juice, then freeze.

Miss Forney.

Lemon Sherbert

Freeze 1 qt, of milk and 1 cup of sugar. When nearly done add the juice of two lemons.

Mrs. C. H. Sebright.

Lemon Sherbert

Heat to boiling point 2 qts. of milk and cream, 2 tablespoonfuls of cornstarch, 1 cup of sugar, 6 lemons. Take rind of lemons and simmer with pt. of water, 3 cups of sugar. Mix all together and freeze. Add the beaten whites of 2 eggs when partly frozen. Mrs. J. A. Melsheimer.

Lemon Ice

5 large lemons, the rind and juice, 1/2 gal. boiled water, 1 1/2 lbs. sugar, Stir well together and strain When cool freeze. After it has started to freeze add 1/2 pt. of sweet cream. Mrs. Geo. H. Grove.

Pineapple Water Ice

Add 1 1/2 lbs. of sugar to 1 qt. of water, boil rapidly for 5 minutes, let cool. When cold add the juice of 2 lemons and 1 qt. of grated pineapple. Mix, turn into a freezer and freeze, stirring slowly. If canned or preserved pineapple is used, allow only 1 lb. of sugar. Mrs. D. D. Ehrhart.

Cherry Mousse

To a pint of double cream, add 3 tablespoonfuls of confectioners sugar, a cup of cherry juice, and a drop or two of almond extract. Chill on ice, then whip until stiff. Turn in a mold, cover securely, and bury in a pan of ice and salt for 2 hours. Stra-berries can also be used. A. B. C.

Peach Mousse

Soak 1 teaspoonful gelatine in cold water, dissolve over hot water. Strain this into the sweetened pulp of 1 doz. peaches, add the juice of half a lemon. Whip 1 pt. of cream and chill. Stir the peach mix-ture in a pan of ice water until it begins to thicken, fold in the cream and pack with ice and salt.

Mrs. J. C. Carey.

Ice Cream (Vanilla)

1 qt. cream, 1/2 lb. sugar. Heat 1/2 the cream and all the sugar in double boiler. Take off fire and strain. Stir in remainder of cream. Add vanilla and when cool freeze. Mrs. C. Stahr Hamm.

Kingsport, Tenn.

Ice Cream (Chocolate)

1 qt. cream, 2 oz. chocolate, 1/4 teaspoonful cin-namon, 1 tablespoonful vanilla, 1/2 lb. sugar.

Put half the quantity of cream, all the chocolate and all the sugar into double boiler. Put on to boil. Stir and beat until smooth. Strain. While hot add remainder of cream and vanilla. Cool and freeze. Mrs. C. Stahr Hamm,

Kingsport, Term.

Mint Ice Cream

To 1 lb. old fashioned mint sticks take 1 qt. of cream. Soak mint in 1 pt. of milk over night. In the morning pour in the cream and freeze.

Mary Zinn.

Strawberry Ice Cream

1 1/2 qts. of cream, 2 boxes of berries, 1 1/4 lbs. sugar. Press berries through a fruit press,and add sugar when thoroughly dissolved, add cream and freeze,

Harriet A. Hoke.

Bisque Ice Cream

To 1 qt. cream take 1 cup sugar and 1 doz. maca-roons. Take 1 pt. of the cream and heat to boiling point. Beat sugar and 1 egg together, and add to boiling cream. Set aside to cool, then add to rest of cream, and add macaroons, rolled, add one wine glass flavoring. Freeze. Mrs. G. D. Gitt.

Caramel Ice Cream

1 generous pt. milk, 1 large cup of white sugar, 1/2 scant cup of flour. Let milk come to boiling point; stir in this 2 eggs, sugar and flour that have been beaten very light. Stir well until this becomes a rich custard. Put a small cup of brown sugar into a pan; stir all the while until it becomes liquid and smokes. Stir this into custard, which has been kept hot. Set away to cool. When cold add 1 qt. very rich cream; strain well into freezer,. Flavor with vanilla. Mrs. Duncan.

Gettysburg, Pa.

Orange Souffle, Frozen

1 qt. of sweet cream, 1 pt. of orange juice, yolks of 6 eggs, 1/2 box, of gelatine, 1 lb. of granulated sugar, Cover the gelatine with 1/2 cup of cold water; let soak 1 hr., then add 1/2 cup of boiling water, stir until dissolved. Mix the orange juice and sugar to-gether until they form a syrup, beat the yolks to a cream; whip the cream. Mix the syrup and the eggs in a tin basin, stand the basin in a pan of very cold water, strain the gelatine and stir it until it begins to thicken, then lightly the whipped cream turn into an ice cream freezer, freeze about 2 hrs., not as hard as ice cream. This quantity will serve 10 people. Is very excellent for the sick.

Sallie R. Winebrenner.

Salted Or Roasted Almonds

1 lb. of almonds, remove the skins by plunging them into some boiling water. After mixing with a tablespoonful of melted butter and 1 of salt, put them into a baking pan and bake 15 min., or until crisp, stirring often. They must be a golden brown when done. Peanuts may be prepared in the same manlier.