; two boxes berries; two cups sugar; few grains
salt. Wash and hull berries, sprinkle with sugar, cover and let stand
two hours. Mash, and squeeze through cheese-cloth; then add salt. Freeze
cream to consistency of mush, add gradually fruit juice, and finish
freezing.

PEACH ICE CREAM

Mrs. R. J. Roulston

One quart peaches, one pint milk, two cups sugar, one pint cream. Put
sugar in peaches and dissolve before sifting. Mix and rub through a
potato ricer after sugar is dissolved. Add milk and cream. Freeze.

CHOCOLATE ICE CREAM

One quart thin cream; one cup sugar; few grains salt; one and one-half
squares Baker's Chocolate or one-fourth cup prepared cocoa; one
tablespoonful vanilla. Melt chocolate, and dilute with hot water to pour
easily, add to cream; then add sugar, salt and flavoring, and freeze.

FIG ICE CREAM

Mrs. George Lomax

Three cups milk; one cup sugar; yolks five eggs; one teaspoonful salt;
one pound figs, finely chopped; one and one-half cups heavy cream;
whites five eggs; one tablespoonful vanilla; two tablespoonfuls brandy.
Make custard of yolks of eggs, sugar and milk; strain, add figs, cool
and flavor. Add whites of eggs beaten until stiff and heavy cream beaten
until stiff; freeze and mold.

ICE CREAM

Mrs. Everett Maynard

One quart cream, one pint milk, two eggs, two cups sugar, one-half cup
flour. Sift flour and sugar; beat eggs and milk and cook in double
boiler. Strain, and add vanilla to taste.

PINEAPPLE CREAM

Two cups water; one cup sugar; one can grated pineapple; two cups cream;
make syrup by boiling sugar and water fifteen minutes; strain, cool, and
add pineapple, and freeze to a mush. Fold in whip from cream; let stand
thirty minutes before serving. Serve in frappe glasses and garnish with
candied pineapple.

MAPLE PARFAIT

Mrs. Earl Combs

One cup of maple syrup: three eggs; a pinch salt; two cups whipped
cream; one teaspoonful lemon juice; beat eggs very light, bring maple
syrup to boiling point: pour it on the eggs, beating while pouring. Cook
all together until thick, then set aside to cool. When cool, add
whipping cream, mix thoroughly, turn into mold, cover closely and bury
in ice and salt for three hours.

ANGEL PARFAIT

Mrs. Frank A. Simmons

Boil together one-half cup sugar and one-half cup water until a soft
ball can be formed. Whip whites of three eggs until foamy but not stiff;
pour syrup in a fine stream over them, beating until col