ul of ice-cream over to Miss Betty.

"Oh, how good that is!" she said as she ate it. "How _beautifully_ good!
So good to look at, I mean, as well as to taste. Would you like to have
some more strawberry ice-cream receipts to go with it?" Mildred said she
would love to, so Miss Betty began to write:

FROZEN STRAWBERRIES

1 quart of water.
2-1/2 cups of sugar.
2 quarts of berries.
Juice of 1 lemon.

Crush the berries and press through a sieve; there should be two
cups of juice; if not, add a few more berries. Boil the water and
sugar one minute, cool, add the berry juice and that of the lemon,
cool and freeze; serve in glass cups.

"You can see, Mildred," went on Miss Betty, as she finished this, "that
a pretty way to serve this is to put each cup on a small plate and lay a
few fresh strawberry leaves by it."

"Sweet!" said Mildred, and Miss Betty began the second receipt

ICE-CREAM AND STRAWBERRIES

1 quart of plain ice cream.
1 quart of large strawberries.
1/2 cup of powdered sugar.

Cut the berries in slices and lay them on a dish, and sprinkle the
sugar over them. Take some tall glasses, put in a layer of ice
cream, then a layer of berries; let the cream be on top, and put
two or three whole berries on top of all. Or, if you can get
little wild strawberries, use those whole both in the layers and
on top.

"Those are both just perfect," sighed Mildred. "Now haven't you one more
receipt, dear Miss Betty? Three is a lucky number, you know."

Miss Betty thought a moment "Well, here is something I think is just
delicious, and it's so easy that Brownie could make it alone--or even
Jack! There is no turning of the freezer at all, only the ice to be
broken. But it must be made in good season, for it has to stand awhile,
as you will see. And when you turn it out you can put a row of lovely
big strawberries all around it and sprinkle them with sugar."

PARFAIT

1 cup of sugar.
1 pint of cream.
1 cup of water.
Whites of 3 eggs.
1 teaspoonful of vanilla.

Put the sugar and water on the stove and boil gently three minutes
without stirring. Lift a little of the syrup on the spoon and see
if a tiny thread drops from the edge; if it does, it is done; if
not, cook a moment longer. Then let this stand on the edge of the
stove while you beat the whites of the eggs very stiff and slowly
pour