reeze until mushy, using half ice and half
salt.

PUNCH ICES

To the juice of two lemons take three-quarters of a pound of loaf sugar,
two or three tablespoons of rum and one pint of water. Rub the rind of
the lemons onto the sugar, then boil the sugar and water together for
fifteen minutes, add the lemon juice and rum, mix well, strain, and set
aside to cool. Then put the mixture into the freezing can and freeze
till set.

RASPBERRY ICE

Make a strong lemonade, add raspberry juice to taste, and some grated
pineapple. Put into freezer and turn like ice cream and pack, and let
stand five hours.

WATERMELON SHERBET

Take good, pale sherry and boil down to quite a thick syrup, with loaf
sugar; and then allow to cool. When cold mix with the chopped meat of a
very fine, sweet melon, use only the heart of the soft red part, not any
near the white rind. Freeze in a freezer as you would ice, but do not
allow it to get too hard. Serve in glasses. You may use claret instead
of the sherry. If you do, spice it while boiling with whole spices, such
as cloves and cinnamon. Strain before adding to the melon.

CAFE A LA GLACE

Take five tablespoons of fresh-roasted and ground coffee. Pour four cups
of boiling water over it; cover quickly and put on the back of the
stove, and add one-half pound of sugar. When cold, press through a
sieve, and fill in the can to be frozen. Let it remain in freezer five
minutes longer before you begin to turn the freezer. Serve in glasses,
and put sweetened whipped cream on the top.

*CANDIES AND SWEETS*

WHITE FONDANT

Used as a foundation for all cream candies.

Put two and one-half cups of granulated sugar in a saucepan, add
three-fourths cup of hot water and one-half saltspoon of tartar. Stir
until sugar is dissolved, but no longer. Boil without stirring until,
when tried in cold water, it will form a soft ball. Wash down the edges
of the pan with the finger first dipped in cold water, as the sugar
boils up. Pour slowly on greased pan or marble slab. Cool slightly; beat
with a wooden spoon until white and creamy. As soon as large lumps
appear, it should be kneaded with the hands until smooth. Place in bowl
and cover with waxed paper, let it stand overnight in a cool place. If
covered and kept in a cool place this will keep for days. Form into
bonbons, color and flavor any desired way; dip in melted chocolate, to
which has been added a small piece of wax or paraffine. In