containing it in a
pan of hot water; when smooth add three quarters of a cupful of
powdered sugar and stir until cool. Strain gradually into two cupfuls
of cream whipped very stiff, add one cupful of fresh strawberries which
have been chopped fine with a silver knife and sugared with one third
cupful of sugar. Have the mould already packed in ice and salt, put the
mousse into it by the spoonful, first being sure that all the
ingredients are well mixed; cover with buttered paper, put on the lid
of one mould and pile ice and salt on top. Put in a cold place for two
to four hours. Unmold and serve with halved strawberries and sponge
cake or angels food.

ORANGE WATER ICE.--Juice of six oranges, two teaspoons extract of
orange, juice of one lemon, one quart water, one pound powdered sugar,
one gill rich, sweet cream, add all together and strain. Freeze same as
ice cream.--Mrs. H. J. Liddell.

LEMON SHERBET WITH CREAM.--Mix four large cups of sugar with three
level tablespoons of flour and stir in two quarts of boiling water and
cook thick. Cool and add the juice of one dozen lemons. Strain and
freeze. When half frozen add one pint of cream whipped stiff with half
a cupful of sugar and add the beaten whites of two eggs. Stir well
through the half frozen sherbet and finish freezing. When firm, remove
the dasher from the freezer, repack and cover freezer with a carpet or
heavy blanket. Let it ripen two hours or more. Makes one gallon of
sherbet.--Mrs. Whitehead.

LEMON SHERBET.--Juice of three or four lemons, according to size, two
cups sugar, one quart of fresh sweet milk. Mix lemon juice and sugar
and put them in the freezer and let stand while you pack freezer,
quickly stir in ice cold milk and freeze quickly. The milk must be
fresh morning's milk and it must commence to freeze immediately or it
will curdle. Grated pineapple may be added to this if liked. After it
is frozen the beaten whites of two eggs mixed with two tablespoons of
sugar, should be stirred through the sherbet and left to ripen until
serving time. Cream may be used instead of milk but half of it should
be scalded with half of the sugar and cooled before mixing with the
lemon juice.--Mrs. Whitehead.

HOT CHOCOLATE SAUCE FOR ICE CREAM.--Two cups of light brown sugar, 2
tablespoons of chocolate, 1/2 cup sweet milk, butter size of a walnut.
Boil until it forms a soft ball when dropped in cold water. Do not
beat. Flavor with vanilla and let it stand a mome