p of milk, four ounces of chocolate. Stir all together on back of
range until chocolate is melted and smooth; then boil until it forms a
soft ball when tried in cold water. Serve hot over the ice cream. Makes
a nice pudding sauce also and is nice on cream puffs or eclairs.--Mrs.
Whitehead.

RED RASPBERRY ICE CREAM.--Follow directions for chocolate ice cream
given above, omitting the chocolate and adding one quart of ripe red
raspberries pressed through a sieve and sweetened, when the cream is
half frozen, and when the meringue is added also. Proceed with the
freezing and ripen two or more hours before serving. Strawberries,
apricots and peaches are equally as good used this way.--Mrs.
Whitehead.

TORTONI ICE CREAM.--Boil one and one half cups sugar with water to
cover until it threads from the spoon. Pour it over the stiffly beaten
whites of three eggs and beat well. Scald one quart of new milk and add
beaten yolks of eggs. Cool and mix with one pint of cream (may be
whipped but isn't necessary) and six crumbled almond macaroons. Flavor
with vanilla or almond extract. Mix all together and freeze. Cocoanut
may be used in place of macaroons but it should be sprinkled with sugar
and slightly browned in the oven first.--Mrs. Whitehead.

MAPLE MOUSSE.--Boil a cupful of maple syrup three minutes and stir into
the beaten yolks of three eggs. Put back in dish syrup was boiled in
and boil two minutes. Cool. Whip a quart of cream and add the cooled
mixture and freeze. Do not stir. In the winter it may be simply set out
of doors, or may be packed in ice and salt.--Mrs. G. A. McIntosh.

CARAMEL PUDDING.--Take one and one third cups of brown sugar and put in
pan on stove and melt, stirring constantly to prevent burning. When
melted add very slowly one third cup of boiling water.--Mrs. G. A.
McIntosh.

Cold Desserts

MAPLE MOUSSE.--Four eggs beaten stiff, one cup of maple syrup. Cook
until it thickens, then beat until cool. Then add one pint of whipped
cream, pack in salt and ice for several hours.

FROZEN RICE PUDDING.--One cup rice, one quart milk, one quarter
teaspoon salt, one cup sugar, one cup cream, one teaspoon flavoring.
Cook rice in milk until soft, add sugar, salt and flavoring and pour
into freezer when cold. Whip cream and add to the mixture when nearly
frozen.--Mrs. Schollander.

Fruit, Ices or Sherbets

LEMON SHERBET.--One pound of sugar and one quart of water boiled to
thin syrup and when cool add the