the starch and bring to a boil. Cook slowly for five minutes
and then add

Three-quarters cup of sugar,
Two well-beaten eggs,
The prepared cherries.

Beat to mix, then chill find freeze.

FROZEN PINEAPPLE CUSTARD

Pare and grate one medium-sized pineapple and then place in a bowl and
add one and three-quarters cups of sugar. Now place in a saucepan

Three cups of milk,
One-fourth cup of cornstarch.

Stir to dissolve the starch and then brine; to a boil and cook for ten
minutes. Now add two well-beaten eggs. Beat to blend well and remove
from fire. Add the prepared pineapple. Beat again to thoroughly mix
and then freeze in the usual manner, using about three parts ice to
one part salt. Pack away to ripen for two hours.

WATER ICE

Soak three tablespoons of gelatin in one cup of cold water for
one-half hour, then place in a hot-water bath to melt. Strain and then
add one pint of fruit juice, such as strawberries, cherries, currants,
grape juice or peaches, or one and one-half cups of orange juice or
seven-eighths cup of lemon juice. Now place two cups of sugar in a
saucepan and add one quart of water. Bring to a boil and cook for five
minutes. Add the gelatine and fruit juice and then cool and freeze.

These stock recipes will enable the housewife to provide variety in
the way of delicious, inexpensive desserts with very little trouble.
A two quart freezer will require about ten pounds of ice and about one
and one-half pounds of salt.

FROZEN MARSHMALLOW PUDDING

Place in a saucepan

Two and one-half cups of milk,
four tablespoons of cornstarch.

Stir until dissolved and then bring to a boil and cook slowly for five
minutes. Now add

Two well-beaten eggs,
One cup of sugar,
One cup of marshmallow whip.

Stir until well blended and then cool. Freeze, using a mixture of
three parts ice to one part salt. Let stand for one and one-half hours
to ripen.

STRAWBERRY PARFAIT

Place a scant one-half glass of an eight-ounce glass of apple jelly
in a bowl and add the white of one egg. Beat with a Dover egg beater
until the mixture will firmly hold its shape. Place in a bowl directly
on the ice. Have one cup of firm strawberries and then wash carefully
to remove sand, then hull them. Turn on a cloth to drain. Place on the
ice to chill.

To serve, gently fold the berries into the cream and then fill into
parfait glasses. Sprinkle with finely shredded cocoanut and serve.

CHO