cream on each
slice. This will serve six or eight persons.

Canned peaches may be used if desired.

PETER PAN DESSERT

Cut a banana in four strips, cross two over two in basket-shape, fill
centre square with a tablespoon of ice-cream and sprinkle over all some
chopped walnuts, pistachio nuts and marshmallows, cut in strips.

FRUIT SHERBETS

There is no form in which ices are more palatable or healthful than in
the form of sherbet. This is made of fruit juice, sugar and water. The
simplest sherbet is made by mixing the sugar, water and fruit juice
together. A richer and smoother ice is obtained by boiling the sugar and
water together, then adding the fruit juice, and when the mixture is
cool, freezing it. It takes nearly twice as long to freeze the
preparation made in this way as when made with the uncooked mixture.

Sherbets are usually served at the end of a dinner, but they are
sometimes served before the roast.

APRICOT ICE

Pare and grate one dozen apricots, and blanch a few of the kernels. Then
pound them and add to the grated fruit. Pour a pint of water over them,
adding the juice of a lemon also. Let them stand for an hour and strain,
adding one-half pound of sugar just before freezing.

LEMON ICE

Take six large, juicy lemons and grate peel of three lemons; two
oranges, juice of both, and peel of one; squeeze out every drop of juice
and steep the grated peel of lemon and orange in juice for an hour.
Strain and mix in one pint of sugar. Stir until dissolved and freeze.

LEMON GINGER SHERBET

Shave very thin bits of the yellow peel from two lemons, being careful
not to get any of the white. Cut eight lemons (using the first two) into
halves, extract seeds and press out the juice. Cut one-fourth pound of
ginger in strips. Boil until clear, four cups of sugar, two quarts of
boiling water, ginger and shaved lemon peel. Add lemon juice and strain
through a cheese-cloth. Freeze until thick and add the stiff-beaten
whites of two eggs. Mix well; finish freezing, and pack.

ORANGE ICE

Make a syrup of two cups of sugar and four cups of water. Boil fifteen
minutes and add two cups of orange juice, one-half cup of lemon juice
and the grated rind of one orange and one lemon. Freeze and serve in
glasses.

PINEAPPLE ICE

Make a syrup of four cups of water, two cups of sugar and boil fifteen
minutes. Add one can grated pineapple and juice of six lemons. Cool and
add four cups of ice-water. F