Mock Strawberries

Cut choice apples and ripe peaches - one apple to three peaches - into pieces about the size of a strawberry, place in alternate layers, and sprinkle the top thickly with sugar and pounded ice; let it stand two hours; mix thoroughly, and set aside for an hour longer.

Extra Nice Dessert Dish

Make a sponge cake, consisting of three eggs, one cup white sugar, one cup flour, two teaspoonfuls baking powder, and three tablespoon-fuls boiling water; this will make three cakes on round tins, sufficient for a dessert for eight; then make a boiled custard, consisting of one quart of milk, two large eggs, and three tablespoonfuls of white sugar; pour it over the cake; take one-half pint of thick cream and whip it to a stiff froth; sweeten and season to suit the taste, and spread it smoothly over the whole; let it cool thoroughly by setting it on ice or otherwise.

Apple Trifle

Scald as many apples as, when pulped, will cover the dish you design to use to the depth of two or three inches; before you place them in the dish add to them the rind of half a lemon grated fine, and sugar to taste; mix half a pint of cream and the yolk of an egg; scald it over the fire, keeping it stirring, and do not let it boil; add a little sugar, and let it stand till cold, then lay it over the apples, and finish with the cream whip.

Apple Cream

Six apples stewed and mashed to pulp; when the apples are cold add six eggs beaten very light, and five tablespoonfuls of sugar; whisk until stiff, and serve with sweetened cream flavored to taste.

Chocolate Ice Cream

Scald a pint of new milk, and add gradually a cup and a half of sugar, two beaten eggs, and two-thirds a cup of grated chocolate rubbed smooth in a little milk; beat and set over the fire until thick, stirring continually; take off and add tablespoonful of dissolved gelatine; when cold put in the freezer; when it begins to set add two cups of cream, and two cups of cream whipped to a froth.

Lemon Ice Cream

Squeeze any quantity of lemons desired; make the juice thick with sugar; stir it into cream, allowing nearly three quarts to a dozen lemons, and freeze.

Lemon Ice

One gallon of water and four pounds of sugar, well boiled and skimmed; when cold, add the juice of a dozen lemons, and the sliced rind of eight, and let infuse an hour; strain into the freezer without pressing, and stir in lightly the well beaten whites of twelve eggs.

Orange Ice

Boil a cup and a half of sugar in a quart of water, skimming when necessary; when cold add juice of half a dozen oranges; steep the rinds in a little water, and strain into the rest; add the rind and juice of a lemon, and strain into the freezer and freeze like ice cream.

Peaches And Cream Frozen

Peel and quarter the peaches; mix with sugar and cream; line a Charlotte mold with some of the quarters and fill; freeze solid.

Line a mold with ice cream, and fill the center with berries or sliced fruit; cover with ice cream; cover closely and pack in ice for half an hour. The fruit must not be frozen.