nt, pour the sauce on
ice cream in the dishes just before serving. Maple sauce is made the
same way substituting maple sugar for the brown and omitting the
chocolate. Caramel sauce is made by browning sugar in a hot skillet
until it melts and smokes and then adding the sweet milk and butter and
cooking to soft ball stage. Minced nuts may be sprinkled over the sauce
on top of ice cream.--Mrs. Whitehead.

STRAWBERRY FRAPPE.--For one quart of ripe berries use four lemons,
three cupfuls of sugar and three pints of water. Crush the berries with
the sugar, and let them stand an hour before adding the juice of the
lemons and the water. Mix well, pour into a freezer and stir for
fifteen or twenty minutes. Pack in ice for an hour or two and serve in
glasses with or without whipped cream on top.

MELON SHERBET.--Boil one pint of water with half a pound of sugar for
twenty minutes, then stir in a little gelatine melted in cold water.
Add the strained juice of two lemons, half a pint of melon juice and
then the beaten whites of two eggs. Whisk all together and partially
freeze.

ANGEL FRAPPE.--Dip half a pound of lump sugar in the strained juice of
some white currants and boil them to the "thread" point. Beat the
whites of two eggs till stiff, then pour on the sugar and continue
beating. Whip a pint of double cream, add a quarter of a pint of
currant juice, mix all quickly together and freeze without stirring
until nearly solid. Serve in tall glasses with a few white currants in
the bottom of each.

SHERBET PINEAPPLE.--Boil together one cup of sugar and one quart of
water. Dissolve in one half cup of water one teaspoon of gelatine;
juice of two lemons, one can of pinapple. Put in freezer and add one
pint of water. When partly frozen add the whites of three eggs and one
cup of sugar and finish freezing.--Mrs. F. Kleinsorge.

Puddings and Pudding Sauces

"Since Eve ate apples much depends upon dinner."--Lord Byron.

ENGLISH PLUM PUDDING.--Two cups sugar, five eggs, one nutmeg, one
tablespoon salt, one quart sweet milk, one loaf bread without crusts,
one large piece citron chopped, four cups suet, two cups currants, four
heaping cups raisins, three pints flour. This makes a large pudding and
if cooked in one mould, must boil ten hours.--Mrs. Mary Harvey.

BROWN BETTY PUDDING.--Take stale pieces of bread and lightly brown them
in oven until thoroughly dry and crisp. With rolling pin crush the
bread into small crum