gar is dissolved, pour into
freezer. The ice that is used should be pounded until fine, and the
right kind of salt should be used.

~ICE CREAM WITH MAPLE SAUCE~--Scald one quart of cream, add one-half cup
of sugar, a bit of salt, and when cold freeze as usual, first flavoring
with vanilla or extract of ginger. Reduce some pure maple sirup by
boiling until quite thick, stir into it some sliced pecans or walnuts
and serve hot with each portion of the cream.

~PINEAPPLE CREAM~--Two cups of water, one cup of sugar, boil fifteen
minutes, let cool, add one can grated pineapple. Freeze to mush, fold in
one-half pint of whipped cream, let stand an hour, but longer time is
better.

~VANILLA ICE CREAM~--Put two cups of milk in a double boiler, add a
pinch of soda and scald, beat four eggs light with two cups of sugar,
pour the hot milk on slowly, stirring all the time; turn back into
double boiler and cook until a smooth custard is formed. Cool and flavor
strongly with vanilla because freezing destroys some of the strength of
flavoring. Stir in a pint of sweet cream and freeze.

~CRANBERRY SHERBET~--This is often used at a Thanksgiving course dinner
to serve after the roast. To make it boil a quart of cranberries with
two cupfuls of water until soft, add two cupfuls sugar, stir until
dissolved, let cool, add the juice of one or two lemons and freeze. This
may be sweeter if desired. Serve in sherbet glasses.

~CURRANT SHERBET~--Mash ripe red currants well and strain the juice. To
two cups of the juice add two cups of sugar, two cups of water, and
bring to boiling point. Cook a few minutes and skim well, then pour
while hot slowly on to the whites of two eggs beaten stiff. Beat a few
minutes, cool, and freeze.

~LEMON GINGER SHERBET~--This is made the same as the lemon with the
addition of four ounces of candied ginger cut in fine bits and added to
the sirup with the grated yellow rind of a lemon. Boil until clear, add
lemon juice and a little more of the rind and proceed as with the ice.

~LEMON SHERBET~--Put two cups of sugar into four cups of water and cook
five minutes after it begins to boil. Add one-half level tablespoon of
gelatin soaked in a tablespoon of cold water for fifteen minutes. Stir
one cup of lemon juice and freeze.

~PINEAPPLE SORBET~--Peel and cut up a small sugar loaf pineapple and let
it stand in a cool place over night with a pint of sugar added to it. An
earthen jar is best for holdi